Bacon Wrapped Jalapeno Poppers
These stuffed Bacon Wrapped Jalapeno Poppers are baked in the oven making them a delicious appetizer to make for a crowd in one fell swoop!
Easy Bacon Wrapped Jalapeno Poppers Recipe
These cream cheese stuffed jalapeno poppers are simple to make and over the top in flavor. Classic jalapeno poppers are stuffed with cheese then breaded and fried. This recipe takes a slightly different approach wrapping open faced stuffed jalapenos with bacon and then baking the whole batch in the oven. It’s easy and delicious! How to make Bacon Wrapped Jalapeno Poppers: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 425°F. Line a baking sheet with aluminum foil and fit a baking rack into the pan. Set aside.
- Filling – In a medium bowl whip together the cream cheese, taco seasoning and garlic powder with a hand mixer.
- Cheese – Mix-in 1 cup of the shredded cheese.
- Assemble – Divide the filling between the jalapeno halves.
- Bacon – Wrap each jalapeno half with one slice of bacon. Secure with a toothpick.
- Arrange side by side on the pan. Bake for 25 minutes or until the bacon is crispy.
- Rest on the rack for 5 minutes then serve with buttermilk ranch for dipping.
How to Make the BEST Bacon Wrapped Jalapeno Poppers Recipe
- Ingredients you’ll need to make homemade stuffed Bacon Wrapped Jalapeno Poppers: Large jalapeno peppers, cut in half and seeded, thick cut bacon, chive and onion cream cheese, taco seasoning, granulated garlic or garlic powder, shredded colby jack cheese and toothpicks to hold it all together.
- Kitchen tools you’ll need: A rimmed sheet pan fitted with an oven safe rack or a broiler pan, sharp knife and cutting board, measuring cups and spoons, toothpicks, cheese grater and a hand mixer or a whisk to cream together the ingredients for the filling.
- Line the bottom of the baking pan with foil for easy clean-up.
- You can use light cream cheese and shredded cheese to lighten up these poppers.
- You can assemble these poppers one day advance then store tightly sealed in the fridge until you’re ready to prepare them.
- I recommend using thick cut bacon for these jalapeno poppers as a thinner cut bacon cooks too quickly and will become too crisp.
- The amount of heat can vary as it’s always a gamble when buying jalapeno peppers. These peppers were only moderately hot, which made them quite enjoyable.
- Wash your hands thoroughly after cleaning the seeds from the peppers being careful not to touch your eyes. Hold the jalapeno half in your hand then use a teaspoon to scrape and remove the seeds.
- If you really love living on the edge, sub out pepper-jack for the colby-jack cheese for extra kick.
- Store baked Bacon Wrapped Jalapeno Peppers chilled in the refrigerators for up to 3 days. Reheat in an air fryer or in single servings in the microwave.
More Recipes Using Jalapenos to Make
We are huge fans of spice so my cupboard is never without a jar of pickled jalapenos. A few other recipes you may like to add to the menu:
- Jalapeno Pepper Jack Cornbread is the perfect side for a bowl of soup or pinto beans.
- Jalapeno Ranch Dressing is my take on a dip served at one of our favorite Mexican restaurants.
- Bacon Ranch Jalapeno Poppers topped with crushed Doritos.
- These Jalapeno Popper Puffs are wrapped up in crescent rolls.
- Barbecue Chicken and Bacon Jalapeno Pizza Bread is one of those recipes that wraps up everything in pizza dough and then baked until it’s gooey and golden. Supper gold.
- Air Fryer Jalapeno Popper Stuffed Mushrooms are another low carb treat!
- Cowboy Candy from Pioneer Woman.
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Stuffed Bacon Wrapped Jalapeno Poppers
Servings: 16 poppers
Calories: 220kcal
Ingredients
- 8 large jalapenos halved and seeds removed
- 1 8 oz container chive and onion cream cheese
- 1 Tbsp taco seasoning
- 1/2 tsp garlic powder
- 1 cup shredded colby-jack cheese
- 16 slices thick cut bacon
- 16 toothpicks soaked in water
- prepared ranch dressing
Instructions
- Preheat the oven to 425°F. Line a baking sheet with aluminum foil and fit a baking rack into the pan. Set aside.
- In a medium bowl use an electric mixer to cream together the cream cheese, taco seasoning and garlic powder.
- By hand mix-in the shredded cheese. Divide filling between the jalapeno halves.
- Wrap each jalapeno half with one slice of bacon. Secure with a toothpick. Arrange on pan.
- Bake for 25 minutes or until the bacon is crispy.
- Rest on the rack for 5 minutes then serve with buttermilk ranch for dipping.
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 2g | Protein: 7g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 367mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg
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Tip: stretch the thick cut bacon before wrapping. If it’s loosely wrapper it’ll shrink and be under cooked and your cheese/cream cheese mix will kinda boil out of the pepper. Stretch it and wrap it tight.
so I’ve made these many times, and each time I bake them for almost an hour and use thin sliced bacon, and it still comes out not cooked well…am I doing something wrong?
You should never have to bake these for an hour at 425°F. I wonder if you’re baking them at a lower temperature? Otherwise, you can oven fry bacon alone in 25-30 minutes at the same oven temperature so, I’m not certain why yours would not work. Double check the oven temperature next time.
I’ve seen variations on this recipe, as well as variations in cooking temperature. I think I’m going to add ranch dressing mix to the cream cheese and try 425 for 25, or til doneness I like.
It’s ten times better if you add dry ranch mix to the cream cheese!