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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon featuring a creamy cream cheese-and-cheddar filling and bubbling tops baked until the bacon turns crisp. Halved, seeded jalapenos are stuffed, wrapped, and finished on a rack for even browning.
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Prep Time 20 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Jalapeno halves
  • 12 large jalapenos Halved lengthwise and seeded.
Cheese filling
  • 8 oz cream cheese Softened.
  • 1 cup shredded sharp cheddar
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 green onions Finely sliced.
Bacon wrapping
  • 12 thin-cut bacon Halved crosswise.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep the oven and baking setup
  1. Preheat the oven to 400°F and set a wire rack over a lined baking sheet so the bacon crisps evenly.
Mix the filling
  1. Mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and finely sliced green onions until smooth and combined.
Fill the jalapenos
  1. Fill each seeded jalapeno half with the cheese mixture, packing it so the filling reaches the cut edges.
Wrap with bacon
  1. Wrap each jalapeno half with a piece of halved crosswise bacon, tucking the ends underneath to hold in place.
Bake
  1. Arrange the wrapped poppers on the rack and bake for 20-22 minutes until the bacon is crisp and the filling is bubbling.
Cool and serve
  1. Cool for 5 minutes before serving so the filling sets slightly and is easier to eat.

Notes

Pro tip: for the crispiest bacon, bake on a wire rack so rendered fat drips away instead of steaming. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 350°F oven until warmed. Freezing isn’t recommended because the jalapeno texture changes after thawing. For a lighter option, use turkey bacon instead of thin-cut bacon while keeping the same bake time.