Bacon-Wrapped Jalapeno Poppers Recipe
This Bacon-Wrapped Jalapeno Poppers Recipe combines fresh jalapeños, garlic-seasoned cream cheese, cheddar, and crispy bacon for bold flavor.
Equipment
- Baking sheet
- Parchment paper or aluminum foil
- Mixing bowl
- Spoon or small spatula
- Knife
- Cutting board
- Gloves (optional but recommended for handling jalapeños)
- Toothpicks (if needed to secure bacon)
Ingredients
- 10 fresh jalapeño peppers
- 225 grams 8 oz full-fat cream cheese, softened
- 1 cup 100 grams shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 10 slices bacon cut in half
- 1 tablespoon chopped fresh chives optional
Optional Add-Ins:
- 2 tablespoons finely diced cooked chicken
- 1 tablespoon finely chopped green onions
- A pinch of cayenne for extra heat
Instructions
Step 1: Prepare the Jalapeños
- Preheat your oven to 200°C (400°F).
- Slice each jalapeño in half lengthwise. Use a spoon to remove the seeds and membranes. If you prefer milder poppers, remove all seeds. If you like more heat, leave a little behind.
- Tip from my kitchen: Wear gloves while handling jalapeños. The oils can linger on your hands and burn later.
Step 2: Make the Cheese Filling
- In a mixing bowl, combine softened cream cheese, shredded cheddar, garlic powder, smoked paprika, salt, and black pepper.
- Mix until smooth and creamy. The texture should be thick but spreadable.
Step 3: Fill the Peppers
- Spoon the cheese mixture evenly into each jalapeño half. Don’t overfill, but be generous. The filling should sit slightly above the edge.
Step 4: Wrap with Bacon
- Take a half slice of bacon and wrap it around each stuffed jalapeño. Secure with a toothpick if needed.
- Place them seam-side down on a lined baking sheet.
Step 5: Bake Until Crispy
- Bake for 25–30 minutes, or until the bacon is crisp and golden.
- If you like extra crispiness, switch to broil for the last 2–3 minutes — but watch carefully.
Step 6: Garnish and Serve
- Let them cool slightly before serving. Sprinkle with chopped chives if desired.
- Serve warm and watch them disappear.
Notes
- Use full-fat cream cheese for best texture.
- Pat jalapeños dry before stuffing.
- Don’t use thick-cut bacon; it won’t crisp properly.
- Bake on a rack if you want even crispier bacon.