Bacon-Wrapped Jalapeño Poppers
Cream-cheese-stuffed jalapeño poppers wrapped in bacon and baked until the bacon is crisp—non-negotiable Super Bowl appetizer energy. Bake until bacon is fully cooked and the filling is piping hot (165°F).
🛒Ingredients
- 12 fresh jalapeños, halved lengthwise and seeded (wear gloves)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 12 slices bacon, cut in half crosswise
- Toothpicks if needed
- Chopped chives and ranch for serving
🔧Kitchen Tools Needed
- Wire rack
- Rimmed baking sheet
- Mixing bowl
- Gloves
- Instant-read thermometer
📝Instructions
- 1
Preheat oven to 400°F. Line a sheet with foil and set a wire rack on top.
- 2
Mix cream cheese, cheddar, garlic powder, paprika, and salt. Fill each jalapeño half.
- 3
Wrap each stuffed half with a half-slice of bacon, seam-side down (secure with a toothpick if needed).
- 4
Bake 20–28 minutes until bacon is browned and crisp and filling reaches 165°F in the center. For extra crisp, broil 1–2 minutes.
- 5
Rest 5 minutes; remove toothpicks. Serve with chives and ranch. Refrigerate within 2 hours up to 3 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 340
🏷️Recipe Tags
❓Frequently Asked Questions
How hot are they?
Seeding removes most heat; leave some ribs for spicier poppers.
Grill them?
Grill over medium indirect heat 20–25 minutes until bacon is done and filling hits 165°F.
Air fryer?
375°F about 12–15 minutes, checking bacon doneness and 165°F filling.
Make ahead?
Stuff and wrap up to 1 day ahead; bake from cold, adding a few minutes.
Food safety?
Bacon should be fully cooked/crisp; dairy filling to 165°F; gloves for pepper prep; 2-hour rule.
