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A platter of baked Bacon Wrapped Jalapeño Poppers with a shiny, sweet and spicy maple-sriracha glaze, ready to be served.

Bacon Wrapped Jalapeño Poppers

Linda Ekin
The ultimate game day appetizer! These bacon wrapped jalapeño poppers are the perfect combination of creamy, spicy, and smoky, with a crisp bacon wrap that makes them irresistible.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American
Servings 20 poppers
Calories 127 kcal

Equipment

  • Baking sheet
  • Wire rack
  • Medium bowl
  • Gloves

Ingredients
  

  • 10 jalapeno peppers halved, ribbed, seeded
  • 8 ounces cream cheese softened
  • 8 ounces cheddar cheese shredded
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 10 pieces pre-cooked bacon cut in half, do not use thick cut
  • 1/2 cup sour cream for dipping optional

Instructions
 

Prep the Oven and Peppers

  • Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
  • Slice each jalapeño in half lengthwise. Wearing gloves, use a small spoon to scrape out the white ribs and seeds until the pepper halves are clean.
  • Arrange the empty jalapeño halves on the prepared baking sheet with the cut sides facing up.

Mix the Creamy Filling

  • In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, and red pepper flakes.
  • Mix with a hand mixer or spoon until everything is evenly blended and the mixture is smooth.

Fill and Wrap the Poppers

  • Spoon about 1 tablespoon of the cheese filling into each jalapeño half. Smooth the filling so it is level with the cut edges of the pepper to prevent it from spilling over during baking.
  • Wrap each filled pepper half with one half-piece of pre-cooked bacon. Ensure it is snug. If needed, secure the bacon with a toothpick.
  • For the crispiest results, place the wrapped poppers in a single layer on a wire rack set over the lined baking sheet.

Bake and Serve

  • Bake for 20-25 minutes, or until the bacon is crisp and the cheese filling is hot and melted.
  • Let the poppers cool on the baking sheet for a few minutes before serving. The filling will be extremely hot.
  • Serve warm, with sour cream for dipping if desired.

Notes

Crispiness Tip: Using a wire rack is key. It elevates the poppers, allowing hot air to circulate and crisp the bacon on all sides, preventing a soggy bottom.
Cheese Tip: For the smoothest, meltiest filling, grate your own cheddar cheese from a block. Pre-shredded cheese contains additives that can result in a slightly grainy texture.
Bacon Selection: Use regular, pre-cooked bacon (not thick-cut). It wraps easily and crisps perfectly in the time it takes for the peppers to cook and the cheese to melt.
Safety Tip: Always wear gloves when handling jalapeños to protect your skin from capsaicin oil. Be sure to wash your hands thoroughly after, and avoid touching your eyes.
Make-Ahead Instructions: Assemble the poppers completely (stuffed and wrapped) and store them in an airtight container in the refrigerator for up to 2 days before baking.
Storage & Reheating: Store leftover cooked poppers in the fridge for up to 3 days. Reheat in an oven or air fryer at 350°F for 5-10 minutes to bring back the crispiness. Avoid the microwave.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 127kcalCarbohydrates: 3gProtein: 6gFat: 11gSaturated Fat: 6gCholesterol: 30mgSodium: 345mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 350IUVitamin C: 5mgCalcium: 100mgIron: 0.5mg
Keyword Game Day Food, Keto Appetizer, party appetizer
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