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

Plus, this crowd-pleasing recipe is perfect for novice cooks and spicy food lovers alike.

What do you need to make jalapeno poppers?

  • Food safety gloves – Whether you’re a pro or this is your first time handling jalapenos, a set of 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 try to tuck the ends of the bacon under the backs of the peppers to keep them in place.
  • Mixing bowl, baking sheet, a knife for slicing jalapenos – Classic kitchen tools for making the culinary magic happen.

Are jalapeno poppers 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 of the capsaicin (the chemical compound that makes you feel the burn) but it’s usually not enough to totally curb this pepper’s trademark punch.

If the spiciness is a concern for you, make sure 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 a properly 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.

Holding up a bacon wrapped jalapeno popper.

Should you grate your own cheese?

Using pre-grated cheese is extremely convenient, but it contains some preservatives (such as potato starch) that help keep the grated cheese separated in the bag. And 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 normally should.

So if you’re a cheese lover like me and what the creamiest experience possible for your poppers, I highly recommend freshly grating a block of cheese. I know it’s more work, but the end result will more than make up for it.

Can you make jalapeno poppers in advance?

Absolutely!

Prepare the poppers per the recipe instructions, right up 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 like normal.

How long are jalapeno poppers good for?

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

When ready to eat, the poppers can either be reheated in the microwave or cooked at 350 degrees F for 5-10 minutes.

Can you freeze jalapeno poppers?

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.

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.
5 from 2 votes

Bacon Wrapped Jalapeno Poppers

20 mins prep + 25 mins cook
109 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.

Ingredients 

  • 8 ounce cream cheese, softened
  • 1 1/2 cup sharp cheddar cheese, shredded
  • 2 scallions, thinly sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 12 large jalapenos, cut lengthwise with ribs and seeds removed
  • 12 slices bacon, cut in half

Instructions

  • 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 mixed.
  • 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.
  • 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.
  • Bake jalapeno poppers for 20-25 minutes or until bacon is crispy.
  • Allow poppers to rest 5-10 minutes.
  • Serve immediately.

Nutrition

Serving: 1popper | Calories: 109kcal | Carbohydrates: 1g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 147mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 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
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