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Bacon Wrapped Jalapeño Poppers make a flavorful, crowd-pleasing appetizer. Jalapeño peppers are filled with a pepper jack cream cheese filling and wrapped in bacon, then roasted in the oven.
When it comes to appetizers, the easier the better. Am I right? If you’re planning a party or gathering, the last thing you should worry about is spending hours in the kitchen.
You’ll love my recipe for bacon wrapped jalapeño poppers because they’re easy to make – you only need a handful of common ingredients. Plus, who doesn’t love jalapeño poppers? They’re a definite crowd-pleaser.
My poppers are filled with cream cheese, pepper jack cheese, plus some seasoning. Each half of a jalapeno is wrapped in a half slice of bacon. That’s all there is to it!
This recipe makes 24 jalapeño poppers, the perfect amount for a crowd. If you’re unsure of how many poppers to make for your party, check out How many appetizers to serve per person by What’s Cooking America to get a better idea.
Can I make jalapeño poppers ahead of time?
The simple answer is – yes, you can! Sometimes preparing food on the day of a party is practically impossible. The great part about this recipe is that none of the ingredients will perish quickly.
You can make these jalapeño poppers a day or two ahead of time and store in the refrigerator, or freeze them. Yes, you can freeze jalapeño poppers!
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.
How To Make Bacon Wrapped Jalapeño Poppers
First, you’ll need to preheat your oven as well as par-cook your bacon. The only downside to this recipe (in my opinion) is that the bacon takes longer to cook than the rest of the ingredients.
Because of this, you’ll need to par-cook your bacon for five minutes or so in the oven before wrapping your poppers. Once your oven is preheated, cut your bacon slices in half and place on a metal rack on a foil-lined baking sheet (as shown in my photos).
Bake for five minutes, then remove the bacon and set aside until your poppers are ready to wrap. If you skip par-cooking your bacon, either your bacon will be undercooked or your jalapeños will be overcooked and mushy. I don’t recommend skipping this step!
To prepare your jalapeños, first cut off the tops (with the stem) and slice each pepper in half lengthwise. Then, you’ll scrape out the membrane and seeds inside.
At this point, you’ll have to decide if you want mild or hot poppers. If you’d prefer a hotter jalapeño popper, leave some of the membrane and seeds inside – this is where most of the heat comes from. Otherwise, removing all of the insides will leave you with a mild jalapeño.
Next, mix your cream cheese, pepper jack cheese, and seasonings together in a bowl. Then, fill your jalapeño halves with cheese filling. You can use a knife or spoon, whatever feels easier for you.
Lastly, wrap each popper with a half slice of par-cooked bacon. The best way to wrap your jalapeños is to make sure the bacon ends are wrapped underneath the popper. Otherwise, they have a tendency to shrink up and unwrap when baking. Optionally, use a toothpick to secure your bacon.
Once your jalapeño poppers are assembled, they’re ready to bake. I like to bake my poppers on an oven-safe baking rack, sitting on top of a foil lined baking sheet. This ensures that as your bacon cooks, the excess grease drips away from your poppers. This way they won’t get soggy or extra-greasy.
If you’re baking them from frozen, you may have to add an extra 3-5 minutes of baking time.
Bacon Wrapped Jalapeño Poppers
- 12 jalapeños
- 12 slices bacon
- 8 ounces cream cheese
- 3/4 cup shredded pepper jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Preheat oven to 400 degrees. Line a baking sheet with foil and top with an oven-safe baking rack. Set aside.
- Slice bacon in half and lay half-slices on prepared baking sheet. Par-bake for five minutes, then remove from oven and set aside.
- Cut tops off jalapeños, then slice each pepper in half lengthwise. Remove membranes and seeds.
- In a bowl, add cream cheese, pepper jack cheese, salt, pepper, paprika, and garlic powder. Stir until combined.
- Fill all 24 jalapeño halves with cheese filling. Then, wrap each jalapeño with a half-slice of bacon, ensuring bacon ends are wrapped underneath the popper (bacon is less likely to unravel this way). Optionally, secure bacon with a toothpick.
- Place poppers on the prepared baking sheet and bake for 18-20 minutes, or until tops begin to brown and bacon looks cooked through. Remove from oven and serve immediately.