Bacon Wrapped Jalapeño Poppers

Crispy bacon wrapped around creamy, cheesy, perfectly spiced jalapeño halves. These baked jalapeño poppers are easy to make, impossible to stop eating, and gone in minutes at any party or game day spread.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings poppers

Calories 72kcal

Author Kylee Ayotte

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.

Nutrition