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Bacon-Wrapped Jalapeno Poppers

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Bacon-Wrapped Jalapeño Poppers Recipe is the perfect party appetizer—fresh jalapenos filled with a delicious cream cheese mixture and then wrapped in bacon. They are sure to be a crowd-pleaser at any party you attend this holiday season.

Earlier this year, my garden was overflowing with Jalapeño peppers. I decided to make up some of my bacon-wrapped jalapeno poppers and freeze them until ready to bake them. This is such an easy recipe that everyone will love. It is one of my favorite appetizers.

How to Make These Easy Spicy Peppers

Start by putting on a pair of gloves. Since you are going to be cutting up these peppers, you want to make sure to keep your fingers clean of any of the pepper juice.

Once sliced in half, use a spoon to scoop out all the seeds and the white membrane of the jalapeño half. Set the jalapeno peppers aside on a baking tray and make the cream cheese filling.

This recipe uses simple ingredients that you should already have in your fridge. Mix shredded sharp cheddar cheese, a block of cream cheese, garlic powder, onion powder, and salt.

Use a spoon to fill each jalapeno half. Then, take a slice of bacon and wrap the jalapeno peppers. You might have to cut each slice of bacon in half. You want to avoid thick-cut bacon here as it’ll take a lot longer to crisp up in the oven. The jalapenos get wrapped in half a slice of bacon and then secured with a toothpick. You can remove the toothpicks before serving.

Once you wrap the peppers, place them in a single layer on a baking sheet lined with aluminum foil.

Bake at 400 degrees F for about 25 minutes or until you have crispy bacon. You can also do this in an air fryer if you prefer. You want crispy perfection with these poppers. Once they come out of the oven, move the peppers to a wire rack to cool for about 10 minutes.

Garnish the peppers with a little bit of black pepper and some green onions if you want. This classic appetizer is great for a low carb diet or anyone who is eating KETO. These are so good that you are going to want to make a double batch of them!

Once cooled to room temperature, place in an airtight container and store in the fridge. You can even place them on a plate and wrap them with plastic wrap. These are even better the next day!

Make a batch of these for your next party or get-together. For best results, serve these at room temperature.

What to Serve With These Poppers

I like to serve my bacon-wrapped jalapeno poppers with a side of ranch for dipping, but they’re awesome just like they are if you don't want any dipping sauces.

Get ready because everyone will be asking you for the recipe! Make these jalapenos up to 8 hours before you plan to bake them Set them in the fridge until you’re ready to bake.

Check out these other delicious appetizer recipes

Yield: 12 servings

Bacon-Wrapped Jalapeno Poppers

Bacon-Wrapped Jalapeno Poppers

Spicy appetizer filled with cream cheese and wrapped in bacon for a crispy perfection

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 12 jalapeno peppers approximately 3-4 inches long
  • 1 8 ounce block cream cheese softened
  • 1 cup cheddar cheese
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 slices bacon do not use thick cut


    Preheat the oven to 400 degrees. Line a sheet pan with foil.
    Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and white membranes.
    In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, garlic powder, salt, and pepper.
    Fill each jalapeno half with the cheese mixture.
    Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
    Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately or at room temperature.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 166Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 41mgSodium: 408mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 8g

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