Bacon Wrapped Jalapeño Poppers (Baked not Fried)
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If you need one appetizer that everyone will actually eat, this is it. Bacon wrapped jalapeño poppers hit every note – creamy, cheesy, a little spicy, salty from the bacon – and they take about 10 minutes to put together before the oven takes over.
I originally posted these on Instagram and the response told me everything I needed to know. People want the recipe. So here it is, properly written up with all the tips I’ve learned from making these more times than I can count.
The heat level is easy to control. Remove the seeds and ribs completely and these are pretty mild – kid-friendly, even. Leave some seeds in and they’ll have a kick. Jalapeños also vary naturally in heat from pepper to pepper, so there’s always a little element of surprise no matter what you do.
These are a game day must at my house, but honestly they work for any gathering where you need something that disappears fast. They can be prepped a day ahead and baked right before serving, which makes life a lot easier when you’re already juggling a full spread.
If you’re building a spread, these go great alongside Sausage Stuffed Mini Peppers!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
These are the kind of appetizer that disappears before you even sit down. Salty, creamy, a little spicy, and wrapped in bacon – they cover every base. Whether it’s game day, a holiday party, or just a Tuesday where you want something really good, these deliver every time.
- Easy. 10 minutes of prep and the oven does the rest.
- Crowd-pleasing. Salty bacon, creamy filling, just enough heat – hard to argue with.
- Customizable. Dial the spice up or down depending on your crowd.
- Make-ahead friendly. Fill the jalapeños ahead of time and bake when you’re ready.
Can I make these ahead of time?
Yes! Fill and wrap the jalapeños up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge – you may need an extra 2-3 minutes.
Can I grill these instead of baking?
Yes! Place them on a grill over medium heat for about 15 minutes, until the bacon is cooked and the jalapeños are tender. Keep the lid closed.
Can I air fry jalapeño poppers?
Air fry at 375°F (190°C) for about 12-15 minutes. Check at 12 minutes – cook times vary by air fryer size. Place them in a single layer with space between each one.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
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Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Jalapeños. Look for fresh jalapeño peppers that are roughly the same size so they cook evenly. Larger ones are easier to fill. Spice level varies pepper to pepper, so keep that in mind.
- Bacon. Regular-cut bacon works best here – thick cut takes longer to cook and can stay chewy. Cut slices in half so each popper gets full coverage.
- Cream cheese. This is the base of the filling. Make sure it’s fully softened or you’ll have lumps. Full-fat gives the best texture and flavor.
- Cheddar. Shredded from a block melts better than pre-shredded. Sharp cheddar adds a nice bite, but mild works too.
- Garlic powder and cumin. These two do a lot of the flavor work. Cumin gives a subtle smokiness that pairs really well with the bacon and jalapeño.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpStart by preheating your oven to 400°F (200°C) and lining a baking sheet with foil. A wire rack set over the baking sheet is worth using if you have one – it lets air circulate under the bacon so it crisps up better.
Make the cream cheese filling: Mix the cream cheese, shredded cheddar, garlic powder, cumin, salt, and pepper together in a bowl until everything is fully combined. This is easier when the cream cheese is properly softened.
Cut each jalapeño in half lengthwise and scrape out the seeds and ribs (aka membranes) with a spoon. This is the step that controls your heat level – the more you remove, the milder the finished popper.
Spoon or pipe the filling into each jalapeño half. You want it filled generously but not overflowing. Wrap a half slice of bacon around each one, tucking the end underneath to help it stay put. Set them filling-side up on the baking sheet.
Bake for 20 minutes. The jalapeños should be soft and the bacon fully cooked. If you want crispier bacon, flip the broiler on for a couple of minutes at the end – just watch them closely.
Let them cool for a few minutes before serving. That filling holds heat and you’ll regret rushing it
Kylee’s Notes
- Wear gloves when cutting jalapeños – the oils linger on your hands.
- Remove all seeds and ribs for mild poppers, leave some seeds in for more heat.
- Make sure the cream cheese is fully softened so the filling blends easily.
- A wire rack on the baking sheet helps the bacon crisp on all sides.
- Use toothpicks to hold the bacon in place if it keeps unwrapping.
- Broil for 2-3 minutes at the end for extra-crispy bacon.
- These are best made and served fresh, but the filling can be prepped a day ahead.
- Jalapeño spice levels vary – taste one before deciding how many seeds to leave in.
I always double the batch because they go fast – and while you’re at it, Bacon Crackers take about five minutes to throw together and round out a spread without any extra effort. If you want something a little heartier on the table, Meatball Bombs are cheesy, easy, and disappear just as fast.
How to store leftovers
Refrigerator. Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes to crisp the bacon back up.
Troubleshooting
- Bacon is chewy and not cooked through. Your bacon may be too thick. Regular-cut works best. You can also par-cook the bacon for a few minutes before wrapping.
- Filling is leaking out during baking. You may have overfilled, or the cream cheese was too warm and thin. Fill to just below the top of the jalapeño and make sure your cheese is properly softened, not melted.
- Poppers are too spicy. Seed and rib removal is the biggest factor. Make sure you’re scraping those out thoroughly. Soaking the halved jalapeños in cold water for 10-15 minutes before filling can also help dial down the heat.
- Poppers are not spicy enough. Leave some seeds in when you prep the jalapeños, or add a pinch of cayenne to the filling.
- Bacon fell off during baking. Use toothpicks to secure the ends. Tuck the bacon end firmly underneath the jalapeño before baking.
FAQs
You can, but turkey bacon doesn’t crisp the same way and has less fat to render, so the results are a bit different. It still works, just not quite as indulgent.
Leave some seeds in, or add a pinch of cayenne or crushed red pepper to the filling. You could also try using mini sweet peppers as a mild swap if you’re serving a mixed crowd.
More recipes to love
- Jalapeño Popper Cheese Ball. All the flavors of jalapeño poppers in a creamy, crowd-pleasing cheese ball.
- Bacon Ranch Cheese Ball. Smoky bacon, tangy ranch, and cream cheese all rolled into one easy make-ahead appetizer.
- Buffalo Chicken Dip. Creamy, spicy, and totally addictive – this one never makes it to halftime.
- Blue Cheese Dip. Cool, tangy, and perfect for dipping anything with a little heat.
- Corn and Cream Cheese Dip. Creamy, cheesy, and scoopable – great alongside anything on a party spread.
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Bacon Wrapped Jalapeño Poppers
Ingredients
- 12 jalapeños
- 12 slices bacon cut in half
- 8 oz cream cheese softened
- 1/2 cup cheddar cheese shredded
- 1 tsp garlic powder
- 1 tsp cumin
- salt and pepper
Instructions
- Get prepped. Heat oven to 400°F (200°C). Line a baking sheet with foil or set a wire rack over it.
- Make the filling. In a bowl, mix together the cream cheese, cheddar, garlic powder, cumin, salt, and pepper until fully combined.8 oz cream cheese, 1/2 cup cheddar cheese, 1 tsp garlic powder, 1 tsp cumin, salt and pepper
- Prep the jalapeños. Cut each jalapeño in half lengthwise and remove the seeds and ribs.12 jalapeños
- Fill and wrap. Spoon the filling into each jalapeño half. Wrap a half slice of bacon around each one and place on the prepared baking sheet, filling-side up.12 slices bacon
- Bake. Bake for 20 minutes, until the jalapeños are tender and the bacon is fully cooked.
- Serve. Let cool for a few minutes before serving – the filling is hot!
Notes
- Wear gloves when cutting jalapeños – the oils linger on your hands.
- Remove all seeds and ribs for mild poppers, leave some seeds in for more heat.
- Make sure the cream cheese is fully softened so the filling blends easily.
- A wire rack on the baking sheet helps the bacon crisp on all sides.
- Use toothpicks to hold the bacon in place if it keeps unwrapping.
- Broil for 2-3 minutes at the end for extra-crispy bacon.
- These are best made and served fresh, but the filling can be prepped a day ahead.
- Jalapeño spice levels vary – taste one before deciding how many seeds to leave in.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
