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!
12slicesbacon(use standard bacon rather than thick sliced bacon)
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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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