These bacon wrapped jalapeno poppers are a simple appetizer made with a blend of cheeses and seasonings that’s baked in jalapeno halves and wrapped in bacon.

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Baked bacon wrapped jalapeno poppers laying on a serving plate.

About Bacon Wrapped Jalapeno Poppers

Searching for a flavorful and fun appetizer to bring to your next sports party, potluck, or casual night home with friends?

Look no further than these delicious bacon wrapped jalapeno poppers!

Because you can’t go wrong with bacon, cheese, and tender baked peppers.

This crowd-pleasing recipe is also perfect for novice cooks and spicy food lovers.

What do you need to make them?

  • Food safety gloves – Whether you’re a pro or this is your first time handling jalapenos, gloves will help protect your hands and make cleanup a bit easier.
  • Stand mixer or a hand mixer – I prefer to mix the popper filling with a mixer of some sort so that the cheese gets fully incorporated. But if you like the ribbons of shredded cheese to be visible and whole within the filling, feel free to mix everything with a bowl and spatula instead.
  • Toothpicks – Used for securing the bacon around the poppers. However, you can also tuck the ends of the bacon under the backs of the peppers to keep them in place.
  • Mixing bowlbaking sheet, a knife for slicing jalapenos – Classic kitchen tools for making the culinary magic happen.

What’s in these bacon wrapped jalapeno poppers?

Before you can serve up your own batch of these bacon wrapped poppers, you’ll need to collect the following ingredients:

  • Cream cheese – Acts as the creamy base for the popper filling, giving it a smooth texture and rich, tangy flavor.
  • Sharp cheddar cheese – Sharp cheddar adds a deep cheesy flavor, complementing the creaminess of the cream cheese and adding a slight bite. And while sharp cheddar pairs very well with the cream cheese and spiciness of these poppers, feel free to use other types of cheddar (medium, mild) or even different types of cheese (Monterey Jack, Colby Jack, pepper jack, swiss, gouda, etc).
  • Scallions – Scallions introduce a mild oniony taste, adding freshness and a touch of color to the mixture.
  • Garlic powder – Enhances the flavor profile, giving the filling a hint of aromatic garlic.
  • Onion powder – Onion powder amplifies the savory depth, complementing the garlic powder and other ingredients.
  • Jalapenos – Jalapenos are the star of this dish. They provide the heat and the vessel for the filling. By removing the seeds and ribs, you control the spiciness to an extent.
  • Bacon – The bacon adds a crispy, smoky, and salty layer around the jalapeno. When cooked, it contrasts with the creamy filling, making each bite a combination of textures and flavors.

Are they spicy?

Yes, this tasty little appetizer is spicy. It’s one of the trademarks of a jalapeno. The healthy fats in the cream cheese will trap and dissolve some capsaicin (the chemical compound that makes you feel the burn), but it’s usually not enough to curb this pepper’s trademark punch.

If the spiciness is a concern for you, make sure that you thoroughly clean the jalapenos of seeds, ribs, and veins (and rinse and dry the peppers to boot). Most of the heat is in the seeds and the pulp that’s directly touching them, so an adequately cleaned jalapeno will inherently have less bite.

And on the other side of this, if you want your poppers to be extra spicy, reserve some of the seeds and pulp and mix it back into the filling.

NOTE: No matter how you prepare your jalapeno peppers, remember that the heat level may vary and be unpredictable from pepper to pepper.

Holding up a bacon wrapped jalapeno popper.

Should you grate your own cheese?

Pre-grated cheese is highly convenient, but it often contains some preservatives (such as potato starch) that help keep the grated cheese separated in the bag. While this is great for grabbing a quick pinch of shredded cheese, it will also cause the melted cheese to appear lumpy or harden faster than it usually should.

So, if you’re a cheese lover like me and want the creamiest experience possible for your poppers, I highly recommend grating a block of cheese. It’s more work, but the improved consistency is worth the effort.

Can you make them in advance?


Prepare the poppers per the recipe instructions until it’s time to bake them. The raw poppers can be stored in a sealed container in the refrigerator for 24 to 48 hours in advance. When ready to bake, allow the poppers to come to room temperature on the counter for 30 minutes, then follow the baking instructions as usual.

How long are they good for?

Once prepared and cooled, bacon wrapped jalapeno poppers can be stored in a sealed container in the refrigerator for three to four days.

Can you freeze them?

Yes, you totally can!

Once prepared (either raw or cooked), arrange jalapeno poppers on a baking sheet and freeze for one hour or until firm to the touch. Once frozen, transfer jalapeno poppers to a storage container or freezer bag for nine months to one year.

How to reheat bacon wrapped jalapeno poppers

When reheating poppers, it’s best to do so in the oven or air fryer, but the microwave is also an option. Pick your favorite method and follow these instructions:

  • In the oven: Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Place the poppers on the baking sheet and bake for 5-10 minutes or until they’re heated through and the bacon is crispy.
  • In the air fryer: Preheat to 350 degrees F. Add the poppers to the air fryer basket, leaving some space so they’re not touching. Heat for 4-6 minutes or until the bacon is crispy.
  • In the microwave: Place poppers in a microwave-safe dish. Cover the dish with a microwave-safe lid, paper towel, or paper plate, ensuring a loose corner to vent the steam. Heat on medium power for one to two minutes or until heated through, checking every 30 seconds to ensure even heating.

How long can you leave out poppers?

Whenever you leave out a “serve yourself” dish, keep track of how long it sits at room temperature.

The general rule of thumb for most foods is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone,” this is usually at or just above room temperature.

Since these poppers will be served warm, that should give you another 30-60 minutes before needing to keep track of them. So, in total, these poppers can be left out for an absolute maximum of three hours, depending on the room’s temperature. However, be sure to still check the poppers every now and then and make your best judgment.

Once you’re near the recommended time, you can heat them up in the oven again.

For best results, I’d recommend using a warming tray so that these jalapeno poppers stay toasty and above the “danger zone” temperature.

Notes & tips for jalapeno poppers

Side view of a jalapeno popper with bite taken out, showing the layers of pepper, filling, and bacon.

Other great spicy recipes

How to bake jalapeno poppers

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Using a stand mixer (or hand mixer + medium bowl), whip together the following ingredients until smooth: cream cheese, cheddar cheese, scallions, garlic powder, and onion powder.

Step 2 – Fill each jalapeno half with a hearty helping of the cream cheese mixture, but be careful not to overfill them. Try to keep the filling level with the rim and sides of the jalapeno.

Step 3 – Wrap each filled jalapeno with a slice of bacon, securing the ends with a toothpick.

Step 4 – Bake!

Step 5 – Serve and enjoy!

Recipe Details

Baked bacon wrapped jalapeno poppers laying on a serving plate.
4.63 from 8 votes

Bacon Wrapped Jalapeno Poppers

20 minutes prep + 25 minutes cook
110 kcal
Yields: 24 poppers
These bacon wrapped jalapeno poppers are a simple appetizer made with a blend of cheeses and seasonings that's baked in jalapeno halves and wrapped in bacon.


  • 8 ounces cream cheese, softened
  • 1 1/2 cups shredded sharp cheddar cheese
  • 2 scallions, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 12 large jalapeno peppers, cut lengthwise, seeds and ribs removed
  • 12 slices bacon, cut in half


  • Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray, then set aside.
  • Using a stand mixer (or hand mixer + medium bowl) whip together the cream cheese, cheddar cheese, scallions, garlic powder, and onion powder until ingredients are thoroughly combined.
    8 ounces cream cheese, 1 1/2 cups shredded sharp cheddar cheese, 2 scallions, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder
  • Spoon the cream cheese mixture into a sliced jalapeno, being careful not to overfill; filling should be even with the rim of the jalapeno. Repeat this step until all jalapenos are filled.
    12 large jalapeno peppers
  • Wrap a single slice of bacon around each filled jalapeno, securing the ends of the bacon with a toothpick, then place on prepared baking sheet.
    12 slices bacon
  • Bake jalapeno poppers for 20-25 minutes or until bacon is crispy.
  • Allow poppers to rest 5-10 minutes.
  • Serve immediately.


Serving: 1popper | Calories: 110kcal | Carbohydrates: 1g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 149mg | Potassium: 61mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 9mg | Calcium: 61mg | Iron: 0.1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy