Welcome to the gloriously messy, slightly dangerous world of bacon-wrapped jalapeño poppers: a crunchy, cheesy, smoky little bomb of flavor that makes every party feel like a confetti cannon for your taste buds. These poppers are stuffed with tangy cream cheese and melty cheddar, wrapped in bacon, and baked until the bacon is crisp and the filling is lava-hot (in the best way). This recipe is equal parts nostalgia, barbecue genius, and a tiny dare—because who doesn’t want to eat something wrapped in bacon?
Ingredients
- 12 large fresh jalapeños
- 8 oz (225 g) cream cheese, softened
- 1 cup (100 g) sharp cheddar cheese, finely shredded
- 2 green onions, thinly sliced (optional)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp kosher salt (or to taste)
- Freshly ground black pepper, a few grinds
- 6–12 bacon slices (thin or regular) — cut in half crosswise (one half per jalapeño)
- 12 toothpicks (soak in water 10 minutes to prevent burning if grilling)
- Optional: 1/4 cup panko breadcrumbs for crunch, or a drizzle of maple syrup for sweet-smoky finish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if you have one — the rack helps the bacon crisp all around.
- Wash the jalapeños and slice each in half lengthwise. Wearing gloves is recommended if you’re sensitive to capsaicin. Use a small spoon to scrape out the seeds and membranes; leave a little membrane behind if you want more heat.
- Make the filling: in a bowl, beat the softened cream cheese until smooth. Fold in shredded cheddar, sliced green onions (if using), garlic powder, smoked paprika, salt, and pepper. If you like a crunch, stir in the panko breadcrumbs. Taste and adjust seasoning.
- Spoon or pipe the cream cheese mixture into each jalapeño half, mounding it slightly. Don’t overstuff — the filling will puff a touch while baking.
- Wrap each stuffed jalapeño half with a half-slice of bacon so the bacon overlaps and holds the filling in. Secure with a toothpick through the bacon and jalapeño. If your bacon is thick, you can precook it for 2–3 minutes on each side in a skillet to make wrapping easier.
- Place the wrapped poppers on the prepared rack or directly on the foil-lined sheet about 1/2 inch apart so air can circulate.
- Bake for 20–25 minutes, or until the bacon is crispy and the filling is bubbling. If you want extra char, switch to broil for 1–2 minutes — watch carefully to avoid flare-ups.
- Remove from oven and let cool 5 minutes. Serve hot, with optional drizzle of maple syrup for sweet-salty magic, or a side of ranch or cilantro-lime crema for dipping.
Tips & Notes
These poppers are supremely adaptable. Here are a few pro tips to make them even better (or weirder, if that’s your jam):
- Grill them: Preheat grill to medium-high and cook poppers over indirect heat for 12–18 minutes with a closed lid, flipping once. Soak toothpicks first.
- Make them smoky: Use smoked cheddar and smoked paprika, or swap bacon for thick-cut pancetta.
- Make them sweet-salty: Brush bacon with maple syrup or brush the poppers with a little honey-bourbon glaze in the last 5 minutes.
- Go vegetarian: Swap bacon for store-bought vegan bacon or use a breaded panko crust and bake until golden.
- Safety note: If you keep the membranes, they’ll be hotter. If serving to kids or spice-averse folks, scrape thoroughly.
Weird Food Fact: Jalapeños ripen from green to red, and red jalapeños are actually sweeter and slightly less vegetal than green ones. If you want a popper that tastes more like candy-kissed smoke, try stuffing red jalapeños for a sweeter, deeper flavor.
Serving suggestion: These poppers are absolute party-perfect chaos. Serve with cold beer, a bowl of pickles, and dramatic music. If you didn’t burn your mouth within the first three bites, you’re not doing it right.