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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon are baked at 400°F until the bacon turns crisp and the cream cheese-cheddar filling bubbles. Halved, seeded jalapenos get filled, bacon-wrapped, and finished on a wire rack for easy crisping.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

jalapenos
  • 12 large jalapenos, halved lengthwise and seeded
cream 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 slices thin-cut bacon, halved crosswise

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400°F, then set a wire rack over a lined baking sheet for crisp bacon and even baking. Keep the rack in place so the poppers bake upright.
Make the filling and fill jalapenos
  1. Mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and finely sliced green onions until evenly combined. The mixture should look thick and cohesive with no dry spice pockets.
  2. Fill each jalapeno half with the cheese mixture, mounding slightly in the center. Make sure the filling reaches the edges so it bubbles through as it bakes.
Wrap and bake
  1. Wrap each jalapeno half with a piece of halved thin-cut bacon, tucking the ends underneath so it stays put. Press lightly so the bacon adheres to the jalapeno.
  2. Arrange the poppers on the rack and bake for 20-22 minutes at 400°F, until the bacon is crisp and the filling is bubbling. Look for golden edges on the bacon and active bubbling in the center.
Finish
  1. Cool for 5 minutes before serving so the filling sets slightly and is easier to handle. Serve warm from the rack for best texture.

Notes

Pro tip: For even crispness, keep the bacon tucked under and bake on the wire rack so air circulates around each popper. Store leftovers in the refrigerator up to 3 days in an airtight container and reheat in a 375°F oven until warmed through and the bacon edges re-crisp. Freezing is not recommended because jalapenos and dairy filling can change texture after thawing. For a lower-fat option, use reduced-fat cream cheese and light cheddar (the filling may be slightly softer but still bubbles).