These baked jalapeño poppers are stuffed with melty cheese and wrapped in crispy bacon. Bring them out at your next party for a show-stopping appetizer!
Hosting is already enough work — why complicate the appetizers? I love that these jalapeño poppers require only five ingredients, and the flavor is SO good. Seriously, they’ll be on repeat every week once you take that first bite. Whether you’re hosting a game day party, special dinner, or just looking for a snack, these poppers are a guaranteed touchdown.
Love wrapping things in bacon? You’ll be drooling over our bacon-wrapped potatoes, bacon-wrapped asparagus, and bacon-wrapped chicken breasts.
Bacon Wrapped Jalapeño Poppers Video
How To Make Bacon Wrapped Jalapeño Poppers
15 minutes of prep for an appetizer everyone will go wild over? It may seem too good to be true, but this recipe really is that great!
- Prepare the oven and pan: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Stuff the jalapeños: Mix together the cream cheese, cheddar cheese, and garlic parsley salt. Slice the jalapeños in half and remove the seeds and membranes. Stuff them with the filling.
- Wrap the jalapeños with bacon: Cut the bacon slices in half, then wrap each pepper with them. Skewer the peppers with a toothpick to keep the bacon in place. Note: for larger jalapeños, you will need to use an entire slice of bacon to wrap around it, as opposed to half a slice.
- Bake the poppers: Place the poppers on the baking sheet seam-side down and bake them for 20 minutes, or until the peppers are soft and the bacon is crispy.
Hot tip: For an air fryer shortcut, refer to this recipe. Or, for a less hands-on version, make a jalapeño popper dip.
Tips from the Kitchen
These aren’t just your average poppers. Impress a crowd with the perfect balance of crispy, creamy, and spicy, and customize them to your liking!
- Use thinly sliced bacon. Thick-cut bacon has its time and place, but thin slices of bacon are perfect for this recipe because they crisp up better.
- Remove the seeds carefully. Use gloves or carefully remove the seeds and membranes of the jalapeños with a spoon to avoid touching them with your fingers (trust me, your eyes will burn if you accidentally touch them). If you like spice, leave the seeds in the peppers.
- Customize the filling. Use your favorite shredded cheese, add-ins, and seasonings! The options are endless. Try caramelized onions, hot sauce, thyme, rosemary, or brown sugar.
- Avoid overstuffing the peppers. If you add too much filling, it’ll ooze out while baking. Adjust the amount of filling to the size of the peppers.
- Serve the poppers with a dip. Homemade ranch, blue cheese dressing, and queso are delicious options.
Hot tip: To find the spiciest jalapeño peppers, look for wrinkly lines on the outside. If you want to tone the heat down, look for peppers with a perfectly smooth texture. Find a visual here!
Storage & Reheating
If (by some miracle) all the poppers weren’t devoured immediately, follow these tips to enjoy them again later.
- Storage: Store leftover poppers for 2-3 days in an airtight container in the fridge.
- Reheating: Reheat jalapeño poppers in the oven or air fryer at 400°F for about five minutes, or until they’re heated through and crispy.
More Finger Food Appetizers
- Potato Skins — Loaded baked potatoes in bite-sized form
- Air Fryer Chicken Wings — Irresistibly crispy and no deep-frying needed
- Caprese Salad Skewers — Cherry tomatoes, basil and mozz balls threaded onto skewers & drizzled with a simple dressing
- Crab Rangoon — Creamy crab stuffed into fried wonton wrappers
- Grape Jelly Meatballs — You would never guess these are made with only three ingredients!
Recipe
Ingredients
- 12 jalapeños
- 8 oz cream cheese softened at room temperature
- 1 cup cheddar cheese grated
- 1 tsp garlic parsley salt adjust to preference
- 1 lb thin sliced bacon 12 slices
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. In a medium bowl, combine the cream cheese, cheddar cheese, and garlic parsley salt.
- Slice the jalapeños in half and clean out the seeds and membranes with a spoon or a gloved hand.
- Fill each jalapeño half with the cream cheese filling, don't overstuff it. Slightly stretch the bacon slices, and then cut them in half. Wrap each stuffed jalapeño tightly with a half-slice of bacon. Secure the bacon with a toothpick. Note: For larger jalapeños, use an entire slice of bacon so it can fully wrap around the pepper.
- Place the bacon wrapped jalapeños on the baking sheet. Bake them for about 20 minutes, or until the jalapeños have softened and the bacon is crispy. Serve warm and enjoy!
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