Bacon Wrapped Jalapeño Poppers
These Bacon Wrapped Jalapeño Poppers are stuffed with a creamy, garlicky cheese filling and wrapped in crispy bacon. They’re easy, naturally low carb, and perfect for parties, game day, or casual get-togethers.
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
Notes
Yield: About 24 poppers (3–4 per person for a party). Thin-cut bacon works best; if using thick-cut bacon, pre-cook it for 3–4 minutes before wrapping so it can crisp by the time the cheese is done. Use a wire rack over the baking sheet to help the bacon crisp and allow fat to drip away. To adjust the heat level, remove all seeds and membranes for mild poppers, or leave some membrane intact for extra spice. Make-ahead: Assemble up to 24 hours in advance, cover tightly, and refrigerate; bake just before serving. Storage: Refrigerate cooled leftovers in an airtight container for up to 3 days. To freeze before baking, freeze stuffed and wrapped poppers on a tray, then transfer to a freezer bag and bake from frozen at 400°F, adding 5–10 minutes. To reheat baked frozen poppers, bake at 375°F for 10–15 minutes. Reheat in an oven or air fryer for best crispiness; microwaving softens the bacon.
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