Bacon jalapeño poppers are a flavorful, low carb appetizer recipe - assembled in minutes. Jalapeños are filled with cream cheese, shredded cheddar cheese, bacon, and spices, then baked in the oven.
Bacon jalapeño poppers are an easy appetizer or weekend snack. Jalapeños are sliced in half and filled with a creamy bacon and cheese filling.
Baked in just twenty minutes, this appetizer is quick to assemble and get in the oven. Save time by using bacon bits or pieces, or cook your own bacon and crumble before assembling.
Serve these jalapeño poppers at your next football party, barbecue, New Year's Eve party, or as a Sunday afternoon snack.
Ingredients and substitutions
- Jalapenos - For this recipe, you'll need about 12 ounces of jalapeños. This may vary from about 6 large peppers to 10-12 smaller peppers. This recipe would also work with mini sweet peppers for a milder flavor.
- Cream cheese - Full fat or low fat cream cheese works in this recipe.
- Bacon - Cook your bacon until crispy, allow to cool, then chop or crumble into small pieces. To save time, use bacon bits or bacon pieces.
- Sharp cheddar cheese - Can be substituted with pepper jack cheese for an extra kick of flavor, or melty monterey jack cheese.
- Seasoning - Salt, pepper, garlic powder, and paprika add flavor to the cheese filling.
Tips and tricks
Cook bacon ahead of time - To save time, use package bacon bits or bacon pieces. Bacon can also be cooked 1-2 days ahead and stored in the refrigerator until ready to assemble.
Freeze uncooked jalapeno poppers - Assemble your poppers and freeze, uncooked, until party day. They can go straight from freezer to oven right before the party starts.
Take care not to overbake - Overcooked jalapenos turn out soggy and mushy. To prevent this, set a timer and take your poppers out once they look melty and lightly browned across the tops.
Frequently asked questions
Yes! Assemble your jalapeño poppers a day or two ahead of time and store them (unbaked) in a sealed container in the refrigerator until ready to bake.
Yes, uncooked jalapeno poppers freeze well and will keep for 3-4 months in a tightly sealed, freezer-safe container. To freeze, assemble as directed, then lay your uncooked poppers out on a baking sheet lined with parchment paper. Freeze until solid, then store in an airtight container or freezer bag until ready to use. Your poppers can go straight in the oven from the freezer, but may take an extra 3-5 minutes to cook.
For a dinner party with a main course, plan about 6 appetizers per person, with two to three different options available. As an example, you could serve these jalapeño poppers with roasted garlic hummus and veggies, as well as a plate of bacon wrapped chicken bites.
For a cocktail party with no main course, plan 8 to 12 appetizers per person, with up to six options available.
Use small, young jalapenos that are bright green (not red). Slice them in half and scrape out all the membranes and seeds.
Soggy jalapeno poppers happen when they're overcooked. Don't cook them longer than they need to get melty and browned across the top. Overcooked jalapenos will get soft and mushy the longer they're cooked. Once they're done baking, transfer to a serving plate covered in a layer of paper towels to soak up excess moisture.
Bacon Jalapeño Poppers
- 6 large jalapeños, about 12 ounces
- 4 ounces cream cheese
- ½ cup shredded sharp cheddar cheese
- ¼ cup bacon pieces
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- Cut the stems off your jalapeños, then slice each pepper in half lengthwise. Remove membranes and seeds with a spoon.
- In a bowl, add cream cheese, shredded cheddar cheese, bacon pieces, salt, pepper, paprika, and garlic powder. Mash together until combined.
- Fill all jalapeño halves with cheese filling and place onto prepared baking sheet.
- Bake for 18-22 minutes, or until tops and edges begin to brown slightly and jalapeños are cooked through. Remove from oven and serve immediately.
- 12 ounces jalapeños = about 6 large or 10-12 small peppers
- Jalapeño poppers can be made 1-2 days ahead and stored (unbaked) in a sealed container in the refrigerator.
- To freeze, assemble as directed, then lay your uncooked poppers out on a baking sheet lined with parchment paper. Freeze until solid, then store in an airtight container or freezer bag until ready to use. If baking from frozen, expect to add 3-5 minutes to your baking time.
- Cream cheese can be light or full fat. Sharp cheddar can be substituted with pepper jack or monterey jack cheese.