Bacon-Wrapped Jalapeño Poppers

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Published on 01/29/21
Small plate of bacon-wrapped jalapeno poppers
The Spruce / Diana Rattray
Prep: 30 mins
Cook: 22 mins
Total: 52 mins
Servings: 12 servings
Yield: 24 pieces
Nutrition Facts (per serving)
165 Calories
14g Fat
3g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 165
% Daily Value*
Total Fat 14g 18%
Saturated Fat 7g 35%
Cholesterol 40mg 13%
Sodium 368mg 16%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 8g
Vitamin C 1mg 7%
Calcium 97mg 7%
Iron 0mg 2%
Potassium 126mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether for a family movie night, snack or game-day appetizer for friends, these bacon-wrapped poppers can't be beat. These cheese-filled poppers are wrapped in bacon and baked to perfection in the oven—there's no messy, hot oil to contend with, and they don't need to be cooked in batches. This is the easiest way to cook and enjoy savory jalapeño poppers.

Choose large jalapeño peppers and avoid over-filling them. If the peppers are huge, you may want to wrap them with whole bacon strips or two halves. Also, depending on the size of your jalapeño peppers, you'll likely have leftover filling—use it as a spread on crackers or fill celery sticks for a delicious snack.

When planning a party, calculate about 2 poppers per person depending on how many other appetizers will be served. If you or guests have an aversion to spicy foods, use mini bell peppers in place of some the jalapeños.

Ingredients

  • 12 large jalapeño peppers

  • 8 ounces cream cheese, softened

  • 1 cup shredded cheddar cheese (sharp cheddar or a cheddar jack blend)

  • 1 tablespoon chopped cilantro (or parsley), optional

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground black pepper

  • 12 strips bacon

Steps to Make It

  1. Gather the ingredients.

    ingredients for baked bacon-wrapped jalapeno peppers
    The Spruce / Diana Rattray

  2. Halve the jalapeño peppers lengthwise, then use a small spoon to scrape out the seeds and white membrane. If possible, wear gloves when handling hot peppers.

    jalapeno pepper halves, seeds removed
    The Spruce / Diana Rattray

  3. Slice the bacon strips in half crosswise.

    bacon, sliced in half, on a cutting board
    The Spruce / Diana Rattray

  4. In a small bowl, combine the softened cream cheese, shredded cheese, cilantro (if using), garlic powder, onion powder, salt, and pepper. Mix until well blended.

    bowl of filling for jalapeno pepper poppers
    The Spruce / Diana Rattray

  5. Fill a pepper half with the cream cheese mixture; avoid overfilling. Repeat with the remaining peppers. Preheat the oven to 400 F.

    cream cheese filled jalapeno pepper halves
    The Spruce / Diana Rattray

  6. Wrap the filled peppers with a piece of bacon and secure with a toothpick.

    bacon-wrapped jalapeno poppers prep arranged on a baking pan
    The Spruce / Diana Rattray

  7. Bake for about 20 to 25 minutes ,or until the bacon and filling are lightly browned. Enjoy!

    baked bacon-wrapped jalapeno poppers
    The Spruce / Diana Rattray

How To Store

Arrange leftover cooked poppers in a shallow airtight container and refrigerate for up to 4 days. Reheat leftover jalapeño poppers in a 350 F oven until hot.

Make It Ahead

  • Prepare the jalapeño peppers with the filling and bacon wrapping. Refrigerate the uncooked poppers for up to 24 hours.
  • To freeze, arrange the uncooked jalapeño poppers on a baking sheet and put the baking sheet in the freezer. When the peppers are frozen solid, transfer them to a zip-close bag or airtight container and freeze for up to 3 months. Bake the frozen poppers as directed, but add a few minutes to the total time.

Tips

Always wear gloves when working with hot peppers, and avoid touching your eyes and nose. Capsaicin can seep through latex gloves, so nitrile or heavy rubber gloves are recommended. If you do feel a burning sensation, wash your hands vigorously with dish soap.

Recipe Variations

  • For crispier bacon, bake the strips on a foil-lined baking sheet in a 375 F oven for about 8 to 10 minutes, or until softened but still pliable. Drain the bacon on paper towels until cool enough to handle. Wrap the filled poppers and bake as directed.
  • Use poblano peppers or milder Anaheim peppers for less spicy poppers.
  • For very mild poppers, make the recipe with mini bell peppers.

How Hot are Jalapeño Peppers?

Jalapeno peppers have a heat range of 2,500 to 8,000 Scoville heat units, so it can be difficult to know how hot a pepper is until you bite into it. Some say the smoothness of the pepper can tip you off to the heat content. You might notice several "stretch mark" lines on your jalapeño peppers, which could mean an older pepper or one that was stressed because of growing conditions. The lines are thought to indicate a hotter pepper, while a perfectly smooth pepper may be milder.