4.7 from 42 votes
Bacon Wrapped Jalapeño Poppers
Make this easy Bacon-Wrapped Jalapeño Poppers recipe for your appetizer tray at your next party, or for snacking on at the holidays! Each and every bite is loaded with a creamy, mildly spicy, cheesy, and smoky bacon flavor that is totally irresistible!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 servings
Calories: 199 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 12 lices Bacon sliced in half
- 12 large Jalapeno peppers halved lengthwise with stem intact, seeds and membranes removed
- 8 ounces cream cheese softened
- 1 cup sharp cheddar cheese or pepperjack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a sheet pan with foil and lay bacon slices on it so they aren't overlapping. Partially bake for 10-12 minutes. Remove bacon from the baking sheet and set a wire rack on top. Spray the wire rack with cooking spray.
- While the bacon is cooking, slice jalapeños in half lengthwise and remove the seeds and white membrane by scraping the sides with a spoon.
- In a medium bowl mix the cream cheese, cheddar cheese, garlic powder, salt and pepper until combined. Use a knife to spread some of the cream cheese mixture into each jalapeño half. Do not overfill.
- Wrap each jalapeño half in a half slice of bacon, securing bacon with a toothpick, if necessary. Arrange the wrapped jalapeño poppers on the wire rack.
- Bake for 20-25 minutes until bacon is crispy and and the cheese is melted. Serve immediately with ranch dressing for dipping.
Cup of Yum
Notes
- Bacon: If you prefer your jalapeño poppers more well-wrapped, you can use a full slice of bacon on each. This is sometimes necessary if the jalapeños are especially large. Decide this before assembling the poppers, as you will need double the amount of bacon if you use a full piece for each popper.
- Make Ahead: Jalapeño poppers can be made up to 2 days in advance, giving you more time to enjoy your party. Just assemble the poppers on a baking sheet, uncooked. Wrap tightly with plastic wrap and store them in the fridge until ready to bake.
- Freezing: You can freeze these delicious appetizers on the baking sheet for 60 minutes, then transfer them to a freezer-safe airtight container or reusable bag. When ready to serve, just place as many of the frozen jalapeño poppers as you would like on a baking sheet and bake without thawing, adding 10 to 15 minutes to the regular baking time to account for them being frozen.
- Reheating: Leftovers (if there are any) reheat pretty well in the microwave the next day. The bacon won't be as crispy, but it's still a delicious bite! Alternatively, chop them up and stir them into a bowl of mac and cheese for something a bit different. It's so good!
- This recipe is on page 70 of my cookbook, House of Nash Eats Everyday!
Nutrition Information
Calories
199kcal
(10%)
Carbohydrates
2g
(1%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
45mg
(15%)
Sodium
362mg
(15%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
507IU
(10%)
Vitamin C
17mg
(19%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 199
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 362mg | 15% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 507IU | 10% |
| Vitamin C | 17mg | 19% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.