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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon are filled with a creamy cheddar and cream cheese mixture, then baked until the bacon is crisp and the peppers are tender. They make a savory, cheesy appetizer with a little heat in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 12 jalapeño peppers medium
  • 1 block (8 oz) cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 0.5 tsp garlic powder
  • 12 bacon slices

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with foil.
  3. Set an oven-safe wire rack on top.
  4. Wearing gloves, halve the jalapeños lengthwise.
  5. Remove the seeds and membranes.
  6. In a medium bowl, stir together the cream cheese, cheddar, and garlic powder until combined.
  7. Fill each jalapeño half with the cheese mixture, spreading it in an even layer.
  8. Cut each bacon slice in half crosswise.
  9. Wrap one piece around each filled jalapeño half.
  10. Arrange them seam side down on the rack without overlapping.
  11. Bake for 25-30 minutes, until the bacon is crisp and the jalapeños are tender.
  12. Let the poppers rest for 5 minutes before serving.

Notes

For easier filling, soften the cream cheese before mixing. Refrigerate leftovers for up to 3-4 days; freezing is not recommended because the filling can become grainy. Turkey bacon can be used as a lighter swap.