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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon featuring a creamy, cheesy filling baked until the cheese is bubbling and the bacon turns crisp. Halved and seeded jalapenos are stuffed, wrapped, and roasted on a wire rack for even browning.
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Prep Time 20 minutes
Cook Time 22 minutes
cooling 5 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Jalapenos
  • 12 jalapenos large, halved lengthwise and seeded
Cheese Filling
  • 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
Bacon Wrap
  • 12 thin-cut bacon halved crosswise

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and Bake
  1. Preheat the oven to 400F and set a wire rack over a lined baking sheet for airflow. This helps the bacon crisp evenly.
  2. Mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and green onions until evenly combined. The mixture should look thick and cohesive with flecks of green onion.
  3. Fill each jalapeno half with the cheese mixture. Press gently so the filling reaches the edges.
  4. Wrap each jalapeno half with a piece of bacon, tucking the ends underneath. Keep the bacon snug so it stays in place during baking.
  5. Arrange the wrapped poppers on the rack in a single layer and bake for 20-22 minutes at 400F. Bake until the bacon is crisp and the filling is bubbling.
  6. Cool the jalapeno poppers for 5 minutes before serving. They will firm up slightly while still hot and glossy.

Notes

For the cleanest filling, seed the jalapenos well so they don’t turn watery in the oven. Store leftovers in the refrigerator for up to 3 days in a sealed container. Freezing is not recommended because the bacon texture softens when thawed; instead, reheat refrigerated poppers in a 375F oven until warmed through. For a milder version, use jalapenos with fewer seeds or remove more inner membrane.