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Bacon Jalapeño Popper Bites

Bacon jalapeño popper bites are oven-baked jalapeño halves filled with a creamy cheddar mixture and wrapped in crispy bacon. Expect bubbling cream cheese and a hint of char on the edges after roasting at 400°F.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

jalapeños
  • 12 large jalapeños halved lengthwise and seeded
cream cheese filling
  • 8 oz cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
bacon
  • 12 strips thin-cut bacon halved crosswise
honey
  • 1 honey for drizzling (optional)

Equipment

  • 1 sheet pan

Method
 

Preheat and set up
  1. Preheat oven to 400°F and line a baking sheet with a wire rack.
Make the filling
  1. Mix together cream cheese, shredded cheddar, garlic powder, and smoked paprika until fully combined, using a spoon until smooth and thick.
Assemble the popper bites
  1. Fill each jalapeño half generously with the cream cheese mixture using a spoon or piping bag, mounding it slightly so it will bubble as it bakes.
  2. Wrap each filled jalapeño half tightly with a half-strip of bacon and secure with a toothpick.
  3. Arrange the popper bites on the wire rack with cut sides up for even crisping.
Bake and serve
  1. Bake at 400°F for 18–22 minutes, until the bacon is crispy and the filling is bubbling and glossy.
  2. Drizzle with honey if desired and serve hot immediately.

Notes

For best results, seed the jalapeños well so the filling stays creamy instead of watery. Store leftovers in the refrigerator up to 3 days in an airtight container and reheat on a baking sheet at 375°F for 6–8 minutes to re-crisp the bacon; freezing is not recommended because the jalapeños soften after thawing. For a lower-fat option, use reduced-fat cream cheese and part-skim cheddar to keep the creamy popper texture with less richness.