Bacon Wrapped Jalapeño Poppers
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.
Prep Time 15 minutes
Cook Time 18 minutes
Servings 6 servings
- 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.
You can make these jalapeño poppers a day or two ahead of time and store in the refrigerator.
You can also freeze your 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.
Calories: 374kcal | Carbohydrates: 4g | Protein: 12g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 683mg | Potassium: 220mg | Fiber: 1g | Sugar: 2g | Vitamin A: 975IU | Vitamin C: 33.2mg | Calcium: 148mg | Iron: 0.5mg