Bacon Wrapped Jalapeno Poppers Recipe
Bacon Wrapped Jalapeno Poppers make an appetizer that everyone loves! This easy recipe combines creamy cheeses, spicy jalapenos and crispy bacon for classic baked jalapeno poppers that are irresistible!
These jalapeno poppers are one of those appetizers that when you make them, you can always depend on them being devoured. With just a few ingredients, you can have these babies ready for serving in just a jiffy.
We’re gearing up for a long weekend filled with football games, birthdays, and hanging out with family and friends. While I was planning my menus for the weekend, one appetizer kept making it onto the lists – these bacon wrapped jalapeno poppers!
There are so many reasons that I love these things so much, but right at the top of the list is that everyone loves it when you pull these out for serving. They are always gone in a flash! I also love that since our jalapeno pepper plant is still producing like wildfire, I have a great way to use all those peppers!
Making them couldn’t be much easier either.
You slice your jalapenos in half lengthwise. I always like to leave just a little bit of the stem of the pepper as a “handle” for serving. It also makes it pretty apparent when they are served that they are peppers so that everyone knows. Once you slice your peppers, remove the seeds and the white membrane from them.
Next, grab a knife and fill each of your pepper halves with cream cheese. Make sure not to overfill your jalapeno halves as it will ooze out when they bake!
Some like to mix up a blend of cream cheese and cheddar cheese for the filling. If you prefer to do that, mix your cheese together in a bowl until well blended and then spread the mixture into the pepper half. Either way is delicious! Repeat until all of your jalapeno halves have been stuffed.
Then, you’ll want to prepare your bacon. You’ll want one slice of bacon for each whole jalapeno. Then, cut your bacon in half so that you have one piece for each jalapeno half. I like to use thick cut bacon, but use whatever bacon your family enjoys.
Then, wrap a bacon piece around each of your stuffed jalapeno halves. You can secure your bacon with a toothpick if needed, but I have found that the bacon stays fairly well when you wrap it tightly around the jalapeno half and that the toothpicks aren’t really needed.
Once wrapped securely, put onto a rimmed baking sheet and repeat until all halves have been wrapped well.
Bake your jalapeno poppers until the bacon is cooked through and crispy. Remove from the oven and allow to cool about 5 minutes before serving.
You can also assemble your jalapeno poppers ahead of time to make game day or entertaining even easier! Just proceed through the recipe up through wrapping your stuffed jalapeno peppers with bacon and placing onto the rimmed baking sheet.
If you are going to serve them within two days, just wrap tightly with plastic wrap and store in the refrigerator.
If you plan to serve them after more than two days, I recommend freezing them. Just place the baking sheet in the freezer to quickly flash freeze the assembled poppers. This should take between 15 to 30 minutes. Once they have frozen, you can transfer them to sealable freezer bags for longer term storage in the freezer or leave them on the baking sheet if you plan to bake and serve them soon.
Here’s my Bacon Wrapped Jalapeno Poppers Recipe, including the make-ahead and freezer instructions. I hope you love them as much as we do! If you love these flavors, you might also love my Jalapeno Popper Dip, Pimento Cheese Jalapeno Poppers and my Jalapeno Popper Chicken! Delish!
Bacon Wrapped Jalapeno Poppers Recipe
- 12 medium jalapeno poppers cut in half lengthwise with seeds removed
- 1 8-ounce package cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese optional
- 12 slices bacon cut in half
Preheat oven to 400ºF.
Fill cleaned jalapeno half with cream cheese (or cream cheese and cheddar mixture). Be careful not to overfill as it will ooze out of the jalapeno poppers as they bake.
Wrap each stuffed jalapeno half tightly with a piece of bacon. Arrange on a rimmed baking sheet and bake until the bacon is cooked through and crispy, about 15 minutes.
Remove from the oven and allow to cool about 5 minutes before serving.
Prepare jalapeno poppers by assembling without baking. Wrap the baking sheet tightly with plastic wrap or foil and store in the refrigerator up to two days. To serve, remove from the refrigerator and bake as directed. You may need to increase baking time by a few minutes since the jalapeno poppers are cold.
Prepare jalapeno poppers as you would in the make-ahead instructions, but place into the freezer to flash freeze for 15 - 30 minutes, until individually frozen. At this point you can leave on the sheet pan or transfer to a sealable freezer bag for longer term freezer storage. To serve, remove the number of jalapeno poppers you plan to serve from the freezer and bake as directed, increasing baking time to by about 10 - 15 minutes to account for baking from frozen.
All images and text © Robyn Stone for Add a Pinch