Print

Crispy Smoky Bacon Jalapeno Poppers

Crispy Smoky Bacon Jalapeno Poppers - featured image

These easy-to-make appetizers feature jalapeños stuffed with a creamy, smoky cheese mixture and wrapped in crispy thick-cut bacon. Perfect for game day or a late-night indulgence.

Ingredients

Scale
  • 12–14 medium jalapeño peppers
  • 8 oz full-fat block cream cheese, softened
  • 1 cup sharp cheddar cheese, freshly grated
  • 12–14 strips thick-cut bacon
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 2 green onions, finely chopped
  • Toothpicks (optional, for securing)

Instructions

  1. Preheat oven to 400°F (200°C). If using convection, reduce to 375°F (190°C).
  2. Wash and dry jalapeños thoroughly. Slice lengthwise in half and scrape out seeds and white membranes using a small spoon.
  3. Pat pepper halves dry with a paper towel to remove excess moisture.
  4. In a mixing bowl, combine softened cream cheese, shredded cheddar, garlic powder, cumin, smoked paprika, and green onions. Mix until smooth.
  5. Stuff each pepper half with the cheese mixture, pressing gently to secure.
  6. Wrap a strip of bacon around each stuffed pepper, spiraling from bottom to top. Secure with a toothpick if necessary.
  7. Place poppers on a parchment-lined baking sheet or wire rack, leaving space between each.
  8. Bake for 20-25 minutes, rotating the pan halfway through, until bacon is golden brown and crispy and cheese is bubbly.
  9. Remove from oven and let rest for 5 minutes before serving to allow cheese to set slightly.

Notes

For best results, use thick-cut bacon to prevent burning. Ensure peppers are completely dry before stuffing to help bacon crisp up. If making ahead, stuff and wrap up to 24 hours in advance and refrigerate; add 2-3 minutes to cooking time if baking from cold.

Nutrition

Keywords: bacon wrapped jalapenos, jalapeno poppers, appetizer recipe, game day food, spicy snacks, bacon recipes, cream cheese filling