Bacon-Wrapped Jalapeño Poppers
Bacon-wrapped jalapeño poppers stuffed with cream cheese deliver a perfect balance of creamy, spicy, and smoky flavors in a quick appetizer that works for any occasion.
Bacon-wrapped jalapeño poppers stuffed with cream cheese deliver a perfect balance of creamy, spicy, and smoky flavors in a quick appetizer that works for any occasion.
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Slice the tops off the jalapeños, then slice them in half lengthwise.
Using a spoon, scrape out and discard the seeds and membranes.
Fill each jalapeño half generously with cream cheese.
Wrap each stuffed jalapeño half with a bacon rasher.
Place the wrapped poppers on a baking sheet lined with parchment paper.
Bake at 180°C (350°F) for 30 minutes, or until the bacon is cooked and crispy.
Remove from the oven, plate, and serve.
Store cooled poppers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.
Yes. Assemble and refrigerate unbaked poppers up to 8 hours ahead, then bake as directed. Add 2–3 minutes to baking time if starting from cold.
Cut each jalapeño in half lengthwise, then use a small spoon or melon baller to gently scrape out seeds and membrane from each half.
Yes. Use softened goat cheese, cheddar cheese, or a 50/50 blend of cream cheese and shredded sharp cheddar for variation.
Moderately spicy, depending on the jalapeño. Removing seeds and membranes reduces heat. Cream cheese also cools the spice slightly.
