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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon filled with a creamy cheddar-cream cheese mixture and baked until the filling bubbles. Halved, seeded jalapenos are wrapped in thin-cut bacon and roasted on a wire rack for extra-crisp edges.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Jalapeno Poppers with Bacon
  • 12 large jalapenos halved lengthwise and seeded
  • 8 oz cream cheese softened
  • 1 cup shredded sharp cheddar
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 green onions finely sliced
  • 12 thin-cut bacon sliced, halved crosswise

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and fill
  1. Preheat the oven to 400F and set a wire rack over a lined baking sheet so the poppers bake evenly and stay crisp.
  2. Mix the cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and green onions until combined and spoonable, with no large lumps.
  3. Fill each jalapeno half with the cheese mixture, pressing gently so the filling reaches the edges.
  4. Wrap each filled jalapeno half with a piece of bacon, tucking the ends underneath so it stays in place during baking.
  5. Arrange the bacon-wrapped jalapeno poppers on the wire rack with space between them for airflow.
Bake and cool
  1. Bake at 400F for 20-22 minutes, until the bacon is crisp and the filling is bubbling visibly.
  2. Cool for 5 minutes before serving so the filling sets slightly and is easier to handle.

Notes

For easier filling, soften the cream cheese at room temperature 30-60 minutes; if it’s very soft, chill the mixture 10 minutes before stuffing. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 350F for about 6-8 minutes to re-crisp the bacon. Freezing isn’t recommended because the jalapenos can turn watery when thawed. For a lighter option, use turkey bacon instead of thin-cut bacon.