Bacon wrapped jalapeno poppers are a classic appetizer that will make any party or gathering even more enjoyable. They are easy to make and require minimal ingredients – jalapenos, cream cheese, shredded cheddar cheese, and some simple seasoning. Once the poppers have been filled with the cream cheese mixture, they are then wrapped in crispy bacon for an extra layer of mouthwatering flavor.
Perfect for a gameday appetizer or Super Bowl snack. They are also a great potluck recipe or tailgating recipe. Enjoy!
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If you're looking for a crowd-pleasing appetizer that's easy to make and packs a flavorful punch, then you can't go wrong with bacon-wrapped cream cheese jalapeno poppers.
They combine the creamy goodness of cream cheese with the spicy kick of jalapenos and the salty, savory taste of bacon. The result is a mouth-watering combination that will leave your guests asking for more.
Whether you're hosting a party, a get together for game day, or just looking for a tasty snack, these bacon-wrapped cream cheese jalapeno poppers are sure to impress.
🥘 Ingredients
You can even experiment with different types of cheese and bacon to create your own unique flavor profile.
- Jalapenos - 12 medium to small jalapenos.
- Cream Cheese - 8 ounces (1 block) of cream cheese or a cream cheese substitute. Softened at room temperature.
- Lemon Juice - 1 tablespoon of lemon juice; use freshly squeezed for the best flavor!
- Cheddar Cheese - 1 cup of shredded cheddar cheese. Freshly grated melts the best.
- Onion Powder - ½ teaspoon of onion powder or an onion powder substitute.
- Salt & Pepper - ¼ teaspoon each of salt & pepper (to taste).
- Bacon - 12 slices of bacon (use standard bacon rather than thick-sliced bacon).
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Bacon Wrapped Jalapeno Poppers With Cream Cheese
All you have to do is prep the jalapenos, make the filling, and pop them in the oven. Grab a sharp knife and cutting board, a mixing bowl, a silicone spatula, and a large baking dish to get started.
This recipe makes 12 medium-sized jalapeno poppers. If you decide to make more, use a second baking dish or work in batches so that they all cook evenly.
- Preheat. Preheat your oven to 425°F (218°C) and coat a baking dish with non-stick cooking spray.
- Prep. To prepare the jalapenos, wash 12 jalapenos and slice them in half lengthwise. Discard the seeds and the ribs. *For presentation, I like to keep the stem on the jalapenos and slice it down in the middle when I cut the jalapenos in half.12 medium jalapenos
- Make the filling. Put 8 ounces of softened cream cheese and 1 tablespoon of lemon juice in a medium mixing bowl and mash them together. Then, add 1 cup of shredded cheddar cheese, ½ teaspoon of onion powder, and ¼ teaspoon each of salt & pepper and mix to combine.
- Fill the poppers. Fill each jalapeno half with the cream cheese mixture, not too much, or they will overflow when cooking. I try to fill them just to the edges or slightly above.
- Wrap with bacon. Cut each bacon slice down the middle lengthwise to make two thin strips. Wrap one strip of bacon around each of the jalapeno poppers and secure them with toothpicks.
- Bake. Put the jalapeno poppers in your prepared baking dish and bake at 425°F (218°C) for 10-15 minutes or until the bacon is crispy and browned.
- Serve. Remove your jalapeno poppers from the oven and serve right away; they will be very hot!
💭 Angela's Pro Tips & Recipe Notes
- Working with room-temperature cream cheese is what makes it easy to mix the filling ingredients together. Be sure to set your cream cheese out on the counter about 30 minutes before starting.
- Smaller jalapenos are best because they are easier to wrap with bacon.
- If you are worried about the bacon coming undone, place a toothpick in both ends of the jalapeno.
🥡 Storing & Reheating
Let leftover cool, then place them in a single layer in an airtight storage container. Refrigerate for up to 3 days.
First, freeze the fully cooled (or unbaked) poppers in a single layer on a baking sheet. After they have frozen, transfer them to a heavy-duty freezer bag and freeze them for up to 2 months. Defrost in the fridge overnight before reheating.
Reheat leftovers in the oven at 375˚F (190˚C) for 8-12 minutes.
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❓ Recipe FAQs
Nope! There is absolutely no need to blanch jalapenos before making poppers. The jalapenos should be tender but still, have a slight crunch. If you are worried about them being too spicy or you prefer them extra tender, however, you can parboil them for a couple of minutes after scooping out the seeds.
Bacon-wrapped jalapeno poppers with cream cheese freeze well for up to 2 months! Freeze them on a flat baking sheet first, then transfer them to a freezer bag and squeeze out the air. Pop them in the fridge to thaw out overnight before you reheat them.
Yes, you can assemble the poppers ahead of time and refrigerate them until you're ready to cook. You can also freeze them if you want to store them for longer. Just make sure to let them thaw before cooking.
😋 More Easy Appetizers
- Olive Dip - A creamy dip filled with the flavor of green olives that also makes a tasty sandwich spread!
- Cream Cheese Salsa Dip - A super simple salsa dip made with cream cheese that tastes great on everything from crackers to veggie sticks!
- Air Fryer Meatballs - Enjoy these quick and easy meatballs as an appetizer or add them to your favorite pasta!
- Zucchini Fritters - Turn grated zucchini crispy fritters that are perfect for dipping!
- Ranch Cheese Ball - The perfect party dip for any special occasion or holiday!
- Crab Cakes - These crab cakes made with Ritz crackers come together in just 15 minutes!
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📖 Recipe Card
Bacon Wrapped Jalapeno Poppers With Cream Cheese
Ingredients
- 12 medium jalapenos
- 8 oz cream cheese (1 8-ounce block of cream cheese, softened, at room temperature)
- 1 tablespoon lemon juice
- 1 cup cheddar cheese (shredded)
- ½ teaspoon onion powder
- ¼ teaspoon each, salt & pepper (to taste)
- 12 slices bacon (use standard bacon rather than thick sliced bacon)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 425°F (218°C) and coat a baking dish with non-stick cooking spray.
- To prepare the jalapenos, wash them then slice them in half lengthwise. Discard the seeds and the ribs. *For presentation, I like to keep the stem on the jalapenos and slice it down the middle when I cut the jalapenos in half.
- Put the softened cream cheese and lemon juice in a medium mixing bowl and mash them together. Then add the shredded cheddar cheese, onion powder, and salt & pepper and stir to combine.
- Fill each jalapeno half with the cream cheese mixture, not too much or they will overflow when cooking. I try to fill them just to the edges or slightly above.
- Cut each bacon slice down the middle lengthwise to make two thin strips. Wrap one strip of bacon around each of the jalapeno poppers and secure them with toothpicks.
- Put the jalapeno poppers in your prepared baking dish and bake at 425°F (218°C) for 10-15 minutes or until the bacon is crispy and browned.
- Remove your jalapeno poppers from the oven and serve right away, they will be very hot!
Notes
- Working with room-temperature cream cheese is what makes it easy to mix the filling ingredients together. Be sure to set your cream cheese out on the counter about 30 minutes before starting!
- Smaller jalapenos are best because they are easier to wrap with bacon.
- If you are worried about the bacon coming undone, place a toothpick in both ends of the jalapeno.
- To store: Let the jalapeno poppers cool then place them in a single layer in an airtight storage container. Refrigerate for up to 3 days.
- To freeze: First, freeze the fully cooled (or unbaked) jalapeno poppers in a single layer on a baking sheet. After they have frozen, transfer them to a heavy-duty freezer bag and freeze them for up to 2 months. Defrost in the fridge overnight before reheating.
- To reheat: Reheat leftover jalapeno poppers in the oven at 375˚F (190˚C) for 8-12 minutes.
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