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Bacon Wrapped Jalapeño Poppers Recipe
If you love cheesy, spicy snacks with crispy bacon on top, this Bacon Wrapped Jalapeño Poppers Recipe is about to become your go-to party appetizer—easy, crowd-pleasing, and perfect for game day or casual get-togethers.
These bacon wrapped jalapeño poppers are my answer whenever someone texts, “Hey, what can I bring?” They’re stuffed with creamy cheese, a little garlic, and just enough heat to keep things interesting. You can bake them in the oven or throw them on the grill, and they also happen to be a naturally low carb and keto friendly appetizer.
I started making this jalapeño poppers recipe back when my kids were still in high school, and Friday nights meant football on TV and a house full of teenagers raiding my fridge. Over the years, I’ve tweaked the filling, tested different bacon thicknesses (yes, that matters), and figured out how to make them ahead without losing that magical crispy-cheesy contrast.
Let me walk you through how I make my favorite cheesy bacon jalapeños—and a few little tricks I’ve picked up along the way.
Why You’ll Love This Bacon Wrapped Jalapeño Poppers Recipe
- Perfect for parties and game day – This party appetizer recipe disappears faster than anything else on the table.
- Baked or grilled—your choice – Make baked jalapeño poppers in the oven or grilled jalapeño poppers on the backyard grill.
- Keto and low carb friendly – These cream cheese stuffed jalapeños are naturally low in carbs, so nobody feels like they’re “missing out.”
- Easy to prep ahead – Stuff and wrap them earlier in the day, then bake right before guests arrive.
- Flexible heat level – You control the spice: remove all the seeds for mild poppers or leave a few in for extra kick.
- Simple ingredient list – Just jalapeños, bacon, cheese, and a few pantry spices—no fancy shopping trip required.
- Customizable filling – Use different cheeses, herbs, or even leftover cooked chicken for fun variations.
- Reliable crowd-pleaser – Even folks who “don’t usually like spicy food” tend to reach for seconds.
Ingredients for Bacon Wrapped Jalapeño Poppers
Here’s what you’ll need to make this Bacon Wrapped Jalapeño Poppers Recipe. I’ll share a few notes and easy substitutions along the way.
For the jalapeños and bacon
- 12 fresh jalapeño peppers (medium size, about 3–4 inches long)
- Look for firm, glossy peppers with no soft spots. Larger jalapeños are easier to stuff.
- 12 slices thin-cut bacon
- Thin-cut bacon wraps more easily and gets crispier. If you use thick-cut, you may need a few extra minutes of baking.
For the creamy cheese filling
- 8 oz (1 block) cream cheese, softened
- Full-fat cream cheese gives the best texture for these cream cheese stuffed jalapeños.
- 1 cup shredded sharp cheddar cheese
- You can mix cheddar with pepper jack for extra spice.
- 2 tablespoons grated Parmesan cheese (adds salty, nutty flavor)
- 1 clove garlic, minced (or ½ teaspoon garlic powder)
- 2 green onions, finely sliced (white and green parts)
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika (or regular paprika)
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper
Optional add-ins (choose one or two)
- 2–3 tablespoons finely crumbled cooked bacon (if you really love bacon)
- 2 tablespoons finely chopped fresh cilantro or parsley
- 2–3 tablespoons finely diced cooked chicken or chorizo for heartier poppers
You know what? This is one of those recipes where you can peek in your fridge and toss in what you have—within reason. Just keep the mixture thick enough that it mounds nicely inside the jalapeños.
Step-by-Step Directions
1. Prep the jalapeños
Wash the jalapeños and pat them dry. Slice each one in half lengthwise, leaving the stem attached if possible (it looks pretty and gives you a “handle”).
2. Remove seeds and membranes
Use a small spoon or a paring knife to scrape out the seeds and white membranes.
- For milder bacon wrapped jalapeño poppers, remove everything.
- For spicier poppers, leave a little bit of the white membrane.
Tip: Wear disposable gloves if you have them. Jalapeño oil sticks to your fingers, and you don’t want that surprise later if you rub your eyes.
3. Preheat your oven (or grill)
- Oven: Preheat to 400°F (200°C). Line a baking sheet with foil or parchment and top with a wire rack if you have one. A rack helps the bacon crisp more evenly.
- Grill: Preheat to medium heat and lightly oil the grates or use a grill-safe pan.
4. Make the cheesy filling
In a medium bowl, mix the softened cream cheese, shredded cheddar, Parmesan, garlic, green onions, onion powder, smoked paprika, salt, and black pepper.
Stir until everything is well combined and creamy. If you’re adding cilantro, cooked bacon, or chicken, stir those in now.
If the mixture feels too stiff, let it sit at room temperature for 5–10 minutes. Cream cheese softens quickly.
5. Stuff the jalapeño halves
Using a small spoon or a piping bag (a zip-top bag with the corner snipped also works), fill each jalapeño half with the cheese mixture.
You want the filling to be just slightly mounded; don’t overpack or it may ooze out too much while baking.
6. Wrap with bacon
Cut each slice of bacon in half crosswise, so you have 24 shorter strips.
Wrap one half-strip around each stuffed jalapeño, slightly overlapping, and place it seam-side down on your baking rack or sheet. The bacon will shrink and tighten as it cooks, hugging the jalapeño nicely.
If you’re worried the bacon may unravel, you can secure it with a toothpick, especially if you’re grilling.
7. Bake or grill until crispy and bubbly
-
Baked jalapeño poppers:
Bake at 400°F for 20–25 minutes, or until the bacon is crisp and the cheese is bubbling.
For extra crispy bacon, you can broil for 1–2 minutes at the end—just watch closely. -
Grilled jalapeño poppers:
Grill over medium heat for about 15–20 minutes, turning occasionally so the bacon cooks evenly and doesn’t burn.
If flare-ups happen, move the poppers to indirect heat and cover the grill for a few minutes.
8. Rest briefly, then serve
Let the poppers cool for about 5 minutes before serving. The filling is molten right out of the oven, and nobody wants a burned tongue before kickoff.
Arrange your bacon wrapped appetizers on a platter and garnish with extra green onions or chopped cilantro if you like.
Servings & Timing
- Yield: About 24 bacon wrapped jalapeño poppers (serves 8–10 as an appetizer)
- Prep Time: 20–25 minutes
- Cook Time: 20–25 minutes
- Total Time: About 45–50 minutes
If you’re making these for a larger crowd, you can easily double the recipe. I often plan on 3–4 poppers per person for a game day snack recipe, especially if there are other appetizers on the table.
Tasty Variations to Try
Because once you’ve made this Bacon Wrapped Jalapeño Poppers Recipe once, you’ll want to play with it a bit.
- Extra Cheesy Mix: Use half cheddar and half pepper jack for spicy cheese stuffed jalapeños with more kick.
- Ranch-Style Filling: Add 1–2 tablespoons dry ranch seasoning to the cream cheese mixture for a tangy twist.
- BBQ Bacon Poppers: Brush the bacon lightly with your favorite BBQ sauce during the last 5 minutes of baking.
- Air Fryer Jalapeño Poppers: Cook at 370°F for about 10–12 minutes, checking often, for quick, crispy results.
- Turkey Bacon Version: Use turkey bacon and add a tiny drizzle of olive oil on top to help crisp it—great for a lighter take.
- Everything Bagel Poppers: Sprinkle everything bagel seasoning over the stuffed jalapeños before wrapping them in bacon.
How to Store & Reheat Jalapeño Poppers
One of the reasons I love these low carb jalapeño poppers is that they store surprisingly well.
Storing in the fridge
- Let leftovers cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing (before or after baking)
-
Before baking:
- Arrange stuffed, bacon wrapped jalapeños on a baking sheet.
- Freeze until solid, then transfer to a freezer bag.
- Bake from frozen at 400°F, adding 5–10 extra minutes.
-
After baking:
- Let them cool, then freeze in a single layer.
- Reheat from frozen in a 375°F oven for 10–15 minutes, or until hot and crisp.
Reheating tips
- Oven or air fryer: Best for keeping the bacon crispy.
- Microwave: Works in a pinch, but the bacon will soften. I usually microwave just long enough to warm the center, then pop them into a hot skillet or air fryer for a minute to refresh the texture.
Make-ahead advice
- Assemble your spicy cheese stuffed jalapeños earlier in the day, cover tightly, and refrigerate raw for up to 24 hours.
- When guests arrive, slide them into the oven, and you’re 20 minutes away from hot, cheesy, bacon wrapped appetizers.
Notes From My Kitchen
- Bacon thickness matters. Thin-cut bacon works best here. Thick bacon can stay rubbery by the time the cheese is done. If all you have is thick bacon, pre-cook it for 3–4 minutes in a skillet or microwave before wrapping.
- Adjust the heat level. Jalapeños can be unpredictable. If you’re cooking for spice-sensitive guests, taste a tiny piece of the pepper near the top. If it’s fiery, remove every bit of the membrane.
- Use a rack if possible. Elevating the poppers on a wire rack over the pan lets the fat drip away and crisps the bacon better. It’s not required, but it’s a nice touch.
- Softening cream cheese quickly. Forgot to set it out? Cut it into small cubes and let it sit on the counter for 10–15 minutes, or microwave in short 10-second bursts until just soft.
- Flavor balance. If your filling tastes flat, it usually needs either a pinch more salt or a little more sharp cheese. Don’t be afraid to taste and tweak before stuffing.
- Serving suggestion. I like to serve these with a cool dipping sauce—ranch, blue cheese, or even a simple sour cream with a squeeze of lime.
Honestly, after making these a dozen different ways, the biggest thing I’ve learned is: don’t overthink it. Good bacon, fresh jalapeños, and well-seasoned cheese carry the whole show.
Frequently Asked Questions
Are bacon wrapped jalapeño poppers very spicy?
They can be, but you control the heat. Removing all the seeds and white membranes makes them fairly mild; leaving some in makes them spicier.
Can I make this Bacon Wrapped Jalapeño Poppers Recipe ahead of time?
Yes. Stuff and wrap the jalapeños, then cover and refrigerate for up to 24 hours before baking.
What’s the best bacon for this recipe?
Thin-cut regular bacon works best. It wraps easily and crisps up nicely by the time the cheese is melted.
Can I make these jalapeño poppers without bacon?
You can. Skip the bacon and top the filled jalapeños with a sprinkle of shredded cheese or breadcrumbs, then bake until golden and bubbly.
Are these keto friendly appetizers?
Yes. The ingredients are naturally low in carbs, so these cheesy bacon jalapeños fit nicely into a low carb or keto meal plan.
How do I keep the cheese from leaking out?
Avoid overfilling the jalapeños and make sure the bacon overlaps a bit. Some cheese may escape, but most will stay tucked inside.
Can I use other peppers instead of jalapeños?
Absolutely. Mini sweet peppers are great for a no-heat option; they’re perfect for kids or anyone who doesn’t want spice.
Do I need toothpicks to hold the bacon?
Not always. If the bacon is wrapped snugly, it usually stays put. For grilling or very curvy peppers, toothpicks help keep everything in place.
Conclusion: Your New Go-To Party Appetizer
This Bacon Wrapped Jalapeño Poppers Recipe checks all the boxes: easy, impressive, cheesy, and just the right amount of spicy. Whether you’re hosting a big game day, a backyard barbecue, or just a casual Friday night, these bacon wrapped jalapeño poppers bring everyone to the snack table.
Give them a try, play around with the filling, and let me know how your batch turns out—did you go mild, medium, or “call the fire department” spicy? And if you’re in the mood for more party food, pair these with your favorite cheesy dip or a simple veggie platter for a spread that feels generous without being fussy.
Bacon Wrapped Jalapeño Poppers
Ingredients
- 12 fresh jalapeño peppers medium size, about 3–4 inches long, washed and dried
- 12 slices thin-cut bacon cut in half crosswise to make 24 shorter strips
- 8 oz cream cheese 1 block, softened; full-fat preferred
- 1 cup shredded sharp cheddar cheese or mix with pepper jack for extra spice
- 2 tablespoons grated Parmesan cheese
- 1 clove garlic minced (or 1/2 teaspoon garlic powder)
- 2 green onions finely sliced, white and green parts
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika or regular paprika
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper
- 2 tablespoons finely crumbled cooked bacon optional add-in for filling
- 2 tablespoons fresh cilantro or parsley finely chopped, optional add-in for filling
- 3 tablespoons finely diced cooked chicken or chorizo optional add-in for heartier poppers
Instructions
- Wash the jalapeños and pat them dry. Slice each one in half lengthwise, leaving the stem attached if possible to create a small “handle.”12 fresh jalapeño peppers
- Use a small spoon or paring knife to scrape out the seeds and white membranes. For milder poppers, remove everything; for spicier poppers, leave a bit of the white membrane. Wear gloves if possible to protect your hands from the jalapeño oils.12 fresh jalapeño peppers
- For oven-baked poppers: Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and top with a wire rack if you have one. For grilled poppers: Preheat the grill to medium heat and lightly oil the grates or use a grill-safe pan.
- In a medium bowl, combine the softened cream cheese, shredded sharp cheddar, grated Parmesan, minced garlic (or garlic powder), sliced green onions, onion powder, smoked paprika, salt, and black pepper. Stir until the mixture is well combined and creamy. If using cilantro, extra cooked bacon, or cooked chicken/chorizo, fold them into the filling now.8 oz cream cheese, 1 cup shredded sharp cheddar cheese, 2 tablespoons grated Parmesan cheese, 1 clove garlic, 2 green onions, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, 1/8 teaspoon black pepper, 2 tablespoons finely crumbled cooked bacon, 2 tablespoons fresh cilantro or parsley, 3 tablespoons finely diced cooked chicken or chorizo
- Using a small spoon or piping bag (or a zip-top bag with the corner snipped), fill each jalapeño half with the cheese mixture. Mound the filling slightly but avoid overpacking to minimize leakage while cooking.12 fresh jalapeño peppers, 8 oz cream cheese, 1 cup shredded sharp cheddar cheese, 2 tablespoons grated Parmesan cheese, 1 clove garlic, 2 green onions, 1/4 teaspoon onion powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Cut each slice of bacon in half crosswise to create 24 shorter strips. Wrap one half-strip of bacon around each stuffed jalapeño half, slightly overlapping the bacon. Place seam-side down on the prepared rack or baking sheet. Secure with a toothpick if needed, especially for grilling.12 slices thin-cut bacon
- For baked jalapeño poppers: Bake at 400°F (200°C) for 20–25 minutes, or until the bacon is crisp and the cheese filling is bubbly. For extra crispiness, broil for 1–2 minutes at the end, watching closely. For grilled jalapeño poppers: Grill over medium heat for 15–20 minutes, turning occasionally so the bacon cooks evenly without burning. Move to indirect heat and cover the grill if flare-ups occur.12 fresh jalapeño peppers, 12 slices thin-cut bacon
- Let the poppers cool for about 5 minutes before serving; the filling will be very hot. Arrange on a serving platter and garnish with extra chopped green onions or cilantro if desired. Serve plain or with a cool dipping sauce like ranch, blue cheese, or sour cream with a squeeze of lime.12 fresh jalapeño peppers, 12 slices thin-cut bacon, 2 green onions, 2 tablespoons fresh cilantro or parsley
