These Bacon Wrapped Jalapeno Poppers are baked, making them lighter than fried versions and easy to prepare ahead of time. They’re always a crowd-pleaser at parties.
Looking for a reliable party snack to bring to potlucks or make when guests arrive? These Bacon Wrapped Jalapeno Poppers are a current favorite of mine.
I first made them when my garden produced more jalapenos than we could eat. My husband and I loved them immediately, and I’ve made them many times since.
These spicy, cheesy bites require just four main ingredients and are baked instead of fried — no skillet required. They are simple in concept but do take some time to assemble.
After halving the peppers, removing the ribs and seeds, spooning in the cheese mixture, and wrapping each half with bacon, you’ll have a little assembly project on your hands. The payoff is worth it — they’re delicious and addictive.
The best part: they’re make-ahead friendly. You can assemble them, refrigerate or freeze them, and bake directly from the freezer when needed.
Make-ahead friendly
These poppers can be prepared in advance and stored in the fridge for a short time or frozen for longer storage. I often freeze several batches ready for a party; just place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake straight from frozen — they may need a few extra minutes.
How to make Bacon Wrapped Jalapeno Poppers
A key tip: pre-cook the bacon briefly before wrapping. Partially cooking the bacon until it is just beginning to shrink but still pliable ensures the bacon finishes cooking at the same time the cheese melts. If you start with raw bacon, the peppers can become overcooked while you wait for the bacon to crisp.
Preheating the oven and using the same baking sheet and wire rack makes the process efficient.
Ingredients
- Bacon: regular or low-sodium slices. Avoid thick-cut or turkey bacon for easier wrapping.
- Jalapeno peppers: choose medium to large peppers for easier stuffing.
- Smoked cheddar cheese: shredded. If you can’t find smoked cheddar, use regular cheddar and add a little smoked paprika or a few drops of liquid smoke for a smoky note.
- Neufchatel or light cream cheese
Are jalapeno peppers spicy?
Jalapeno heat varies widely, so the spiciness of the poppers will depend on the peppers you use. Some jalapenos are nearly sweet while others pack a serious kick. There’s no reliable way to gauge the heat without tasting, so proceed accordingly if serving to children or guests with low heat tolerance.
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Nutrition notes
The nutrition information provided below represents two popper halves (one whole jalapeno). Values are calculated using regular bacon; using low-sodium bacon or lighter cream cheese will alter sodium, calorie, and fat values.
Bacon Wrapped Jalapeno Poppers
Ingredients
- 10 slices bacon I use low sodium
- 10 jalapeno peppers try to find medium to large peppers for this recipe
- 4 ounces smoked cheddar cheese shredded (see note)
- 8 ounces Neufchatel or light cream cheese
Instructions
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Heat oven to 400°F. Lay 10 slices bacon in a single layer on a wire rack set over a rimmed baking sheet. Bake until the bacon is just beginning to shrink but still pliable, about 5 minutes. Cool on the rack and cut each slice lengthwise so you have two long, narrow strips. Set aside.
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Wearing gloves if desired, halve 10 jalapeno peppers lengthwise, leaving a bit of stem on each half if possible. Scrape out seeds and ribs with a spoon.
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In a small bowl, combine 4 ounces shredded smoked cheddar and 8 ounces Neufchatel or light cream cheese. Mix until smooth.
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Spoon the cheese mixture into each jalapeno half — about 1 teaspoon to 1 tablespoon per half depending on pepper size. Wrap each stuffed half with a half strip of the partially cooked bacon, tucking the ends under or securing with a toothpick.
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Place the wrapped poppers on a wire rack over a rimmed baking sheet. Bake until the bacon is fully cooked and the cheese is melted and beginning to brown, about 8–10 minutes. Allow to cool briefly before serving.
Nutrition
Notes
To freeze: assemble the poppers and arrange them in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time if needed.
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