Bacon-Wrapped Jalapeno Poppers are the perfect party appetizer or game day food. Prepare to have your taste buds tantalized. Prep or prepare them in advance to streamline your party plans.
These Bacon-Wrapped Jalapeno Poppers are always a hit with family and friends. Usually, a double batch is in order, since they are among the first appetizers to disappear.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Jalapenos: Look for smooth and green all over. They should be free of striations. Stay away from peppers with white lines and flecks, as these peppers are older and hotter.
- Cream Cheese: It can take about an hour to soften at room temperature. Do not let it sit out for more than two hours.
- Cheese: Cheddar and Monterey Jack can be substituted for your favorite cheese.
- Bacon: Choose a bacon that is not too thick or too thin. Coleman naturally uncured hickory-smoked bacon, but any good-quality smoked bacon will work.
How To Make Bacon Wrapped Jalapeno Poppers
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cut the jalapenos in half lengthwise. Use a spoon or melon baller to remove the veins and seeds. Place on a baking sheet, cut side up.
- In a mixer, blend the cream cheese, cheddar, Monterey Jack, onion powder, garlic powder, salt, and pepper until smooth and creamy. Spoon into the jalapeno, going a little more than level with the sides.
- Wrap the stuffed pepper with one-half slice of bacon. Place the seam side down on a baking sheet.
- Bake for fifteen to twenty minutes or until the bacon is browned. Serve warm or at room temperature.
Make Ahead Instructions
These Poppers can be made ahead of time using one of two methods. My preferred method is to stuff them with the cream cheese mixture, wrap them with bacon, and place them on a baking sheet covered with parchment paper or aluminum foil. Cover with plastic wrap and store in the fridge for up to two days. When ready to enjoy, simply remove the plastic wrap and bake.
The second method would be to follow the recipe through, including baking. Cool them, then store in the fridge in a single layer. Reheat in the microwave for about one minute at 50% power. They are still delicious, but the bacon is not as crispy as in the preferred method.
Preparation Tips
- Don’t be tempted to overfill the peppers. Fill to even with the sides or maybe a pinch over, or the cheese may cook out and make a mess.
- Wrap the bacon around the pepper so the seam is on the bottom of the pepper. Then place seam side down on parchment or aluminum-covered baking sheets.
- For added bacon crispiness, turn the broiler on for the last minute of cooking. Be aware that broilers in most ovens are unpredictable, so stay close by and peek a couple of times. If you are not familiar with your broiler or you have an ancient stove, it might be best if you skip this step.
More Appetizer Recipes
Bacon Wrapped Jalapeno Poppers
Ingredients
- 12 jalapeno peppers approximately 3 inches long
- 8 ounces cream cheese softened
- ½ cup finely shredded cheddar
- ½ cup finely shredded Monterey Jack
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 12 slices bacon cut in half
Instructions
- Preheat oven to 400 degrees. Cover a baking sheet with parchment paper or aluminum foil.
- Cut the jalapenos in half lengthwise. Using a spoon or melon baller, remove the veins and seeds. Place on a baking sheet, cut side up.
- Using a mixer, blend the cream cheese, cheddar, Monterey Jack, onion powder, garlic powder, salt, and pepper until smooth and creamy. Spoon into the pepper, going a little more than level with the sides. Wrap each stuffed pepper with bacon. Wrap the bacon so the seam is on the bottom and place it on a baking sheet.
- Bake for 15 to 20 minutes or until bacon is browned. Serve warm or at room temperature.
Notes
- When freezing, stuff them with cheese and wrap with bacon. Then line them on cookie sheets covered with wax paper. Make sure they are not touching, or they will all freeze together. Place in the freezer until frozen.
- Once frozen, store in a Ziploc freezer bag with as much air removed as possible. When ready to cook, place them on parchment or aluminum-covered baking sheets. Let them thaw while the oven preheats.
- Pop it in the oven and cook according to the directions. They may require an additional one to two minutes of baking time.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, andInstagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Jenny
These were such a fun appetizer for the family. I love bacon wrapped anything!
Beth Pierce
Me too!
AJ
Absolutely delicious!! The recipe is super convenient and it doesn’t take long at all and can even be made in advance! Thanks for sharing this tasty recipe!
Beth Pierce
The pleasure is all mine, AJ!