Bacon Wrapped Jalapeño Poppers are filled with a creamy mixture of cream cheese, cheddar, and garlic, then wrapped in crispy bacon. The tender jalapeños add just the right amount of heat to every cheesy, savory bite.
Game day at our house usually means a table full of appetizers instead of a traditional dinner. These poppers fit right in and disappear quickly once everyone starts snacking.
Why I Love Jalapeno Poppers 💙
Ingredients for Jalapeno-Poppers
About the Ingredients ⭐
- Jalapeños: Cut in half lengthwise and remove the seeds, keeping the stems attached.
- Cream Cheese: Let it soften at room temperature for easy mixing.
- Cheddar Cheese: Shredded cheddar adds cheesy flavor. Cheddar Jack works too.
- Garlic: Granulated garlic adds flavor without overpowering the filling.
- Bacon: You’ll need about 24 slices to wrap all the poppers.
Be sure to check out the full recipe and ingredient list below
How To Make Bacon Wrapped Jalapeno Poppers
1 – Prep: Cut the jalapeños in half lengthwise and remove the seeds.
2 – Mix: Combine the cream cheese, cheddar cheese, and garlic.
3 – Fill: Spoon the cheese mixture into each jalapeño half.
4 – Wrap: Wrap each stuffed jalapeño with a slice of bacon.
5 – Cook: Air fry or bake until the jalapeños are tender and the bacon is crispy. 🌶️🥓
Tips I Found Helpful 💙
- Wear gloves: Jalapeño oils can irritate your skin and eyes, so gloves make prep easier.
- Control the heat: Remove the seeds and white membranes for milder poppers.
- Soften the cream cheese: Room-temperature cream cheese is much easier to mix and spread.
- Don’t overfill: Keep the filling level with the jalapeño so it doesn’t spill out while cooking.
- Secure the bacon: Place the bacon seam-side down, or use a toothpick if needed to keep it wrapped.
Questions Readers Ask Most
Are Bacon Wrapped Jalapeño Poppers very spicy?
They have some heat, but removing the seeds and white membranes makes them much milder.
Can I make jalapeño poppers ahead of time?
Yes. Assemble them ahead of time, cover, and refrigerate until you’re ready to cook.
Can I use a different cheese?
Yes. Pepper Jack, Monterey Jack, or a cheddar blend all work well.
How do I store leftover jalapeño poppers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
How do I reheat them?
Reheat them in the air fryer at 350°F for a few minutes until hot and the bacon is crisp again.
Can I freeze Bacon Wrapped Jalapeño Poppers?
Yes. You can freeze them before cooking. Freeze them on a baking sheet first, then transfer to a freezer-safe container or bag.
More Appetizers I Love 💙
Bacon Wrapped Jalapeno Poppers
Cheesy jalapeño poppers stuffed with cream cheese and cheddar, then wrapped in crispy bacon.
Ingredients
- 12 Jalapenos, Cut in half, seeds removed, Keep Stem On)
- 8 Ounces Cream Cheese, Softened
- ½ Cup Cheddar Cheese Shredded
- ½ Teaspoon Granulated Garlic
- 2 Package Bacons, or 24 Slices Of Bacon
Instructions
- In a medium sized mixing bowl, add the cream cheese, cheddar cheese and garlic.
- Mix using a handheld electric mixer.
- Cut the jalapeno’s length wise and remove seeds.
- Leave Stems on the peppers.
- Stuff each jalapeno with 1-2 tablespoons of the cheese mixture.
- Wrap each jalapeno with 1 slice of bacon, using toothpicks to secure the bacon in place.
- Preheat the air fryer to 370℉ and spray the air fryer basket with non-stick cooking spray.
- Arrange the jalapenos with the air fryer basket so that they are not touching. (you may have to cook the jalapeno poppers in batches)
- Air fry the jalapeno popper for 10-12 minutes or until the bacon is nice and crispy and the jalapenos are tender.
Oven Directions:
- Preheat oven to 375 degrees
- Place peppers in a single layer on a baking sheet.
- Cook for 15 minutes or until bacon is crispy.
Notes
For milder poppers, remove all the seeds and white membranes from the jalapeños. Cooking time may vary depending on the thickness of the bacon and the size of the peppers.
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Nutrition Information:
Yield:
12Serving Size:
2Amount Per Serving: Calories: 126Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 32mgSodium: 176mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 5g
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