I’m sharing five pro tips and a foolproof recipe for Bacon Wrapped Jalapeno Poppers that come together in under an hour and promise perfectly baked results.

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I know that sounds like a flex but these poppers earn the hype. I hollow hulled jalapeños and fill them with silky cream cheese, then roast till the filling is bubbling and the skins get those little charred spots.

This is pure Football Food energy, the kind of snack that disappears faster than you can set down the plate. They take less than an hour so you can pull them out mid game and still look like a hero.

I’ve got five tips that fixed every soggy burned or bland batch I ever made, little tricks that make each bite perfectly cheesy and addictive.

Ingredients

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Jalapeños: spicy, vitamin C rich, low calories, adds heat not sweetness.
Cream cheese: super creamy, mostly fat, little protein, makes poppers rich.
Sharp cheddar: tangy, full flavored, good protein and calcium, salty bite.
Monterey Jack: melts great, mild and creamy, slight pepper if you pick pepper Jack.
Bacon: smoky, crunchy when cooked, mainly fat with some protein, very salty.
Green onions: tiny crunch, fresh oniony pop, low calories, adds brightness.
Panko breadcrumbs: optional crunch, adds carbs and texture, not necessary though.
Garlic powder: tiny flavor boost, no real health perks, strong aroma.
Kosher salt: enhances flavors, sodium tradeoff, use sparingly.

Ingredient Quantities

12 large jalapeños (about 24 halves)

8 oz cream cheese, softened

1 cup (about 4 oz) shredded sharp cheddar

1/2 cup (about 2 oz) shredded Monterey Jack or pepper Jack

12 slices bacon

2 tablespoons finely chopped green onions (scallions)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Optional: 1/4 cup panko breadcrumbs for extra crunch

How to Make this

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1. Preheat oven to 400 F, line a baking sheet with foil and place a wire rack on it if you have one, it helps the bacon crisp up and keeps the poppers from sitting in grease.

2. Slice 12 large jalapeños lengthwise into about 24 halves and scoop out seeds and membranes with a small spoon or knife, wear gloves if you dont want your hands to burn later.

3. In a bowl beat 8 oz softened cream cheese until smooth, stir in 1 cup shredded sharp cheddar, 1/2 cup shredded Monterey Jack or pepper Jack, 2 tablespoons finely chopped green onions, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly mixed.

4. Spoon or pipe the cheese mix into each jalapeño half, pile it up a little because some will settle while baking.

5. Cut 12 slices bacon in half crosswise so you have 24 short pieces, wrap one piece of bacon around each stuffed jalapeño half and secure with a toothpick through the bacon and pepper to hold it together.

6. If you want extra crunch mix 1/4 cup panko breadcrumbs with a teaspoon of melted butter, sprinkle a little panko on top of each filled end and gently press so it sticks, this is optional but worth it.

7. Arrange the poppers on the rack seam side down so the cheese wont spill out, bake for about 20 to 25 minutes until the bacon is browned and the cheese is bubbling, rotate the pan once halfway through for even cooking.

8. If the bacon isnt as crisp as you like after baking, move the pan under your broiler for 1 to 2 minutes watching very closely so it doesnt burn.

9. Let the poppers rest 4 to 5 minutes to set, remove toothpicks, sprinkle extra chopped green onion if you want and serve warm.

Equipment Needed

1. Oven, set to 400 F
2. Rimmed baking sheet lined with foil and a wire rack if you have one it helps the bacon crisp
3. Cutting board, sharp paring or chef knife, and disposable gloves if you dont wanna touch the seeds
4. Large mixing bowl and a spatula or electric hand mixer to beat the cream cheese smooth
5. Small spoon or melon baller for scooping out seeds and membranes
6. Piping bag or a zip top bag with the corner snipped, plus toothpicks to secure the bacon
7. Measuring cups and spoons and a box grater or pre shredded cheese
8. Tongs and oven mitts for handling the hot pan and rack

FAQ

Q: How do I make these less spicy?

A: Cut each jalapeño in half and scoop out all the seeds and white ribs, thats where most of the heat lives. If you still want milder poppers, soak the halves in cold milk for 15 to 30 minutes before stuffing. The cream cheese also tones down heat, so dont skimp on it.

Q: Do I need to wear gloves when seeding jalapeños?

A: Its a good idea, especially if you have sensitive skin or get the juices in your eyes. If you dont have gloves, wash your hands with dish soap right away and avoid touching your face for a while.

Q: Whats the best way to keep the bacon crispy?

A: Partially cook the bacon until it just starts to render and is still flexible, then wrap it around the stuffed jalapeño. Bake on a wire rack over a sheet pan so fat can drip away. Dont crowd the pan or the bacon will steam and get soggy.

Q: Can I use an air fryer instead of the oven?

A: Yes, air fryer works great. Arrange poppers in a single layer, cook at 350°F for about 8 to 12 minutes or until bacon is crisp. You may need to flip once. If bacon was not par cooked, add a few extra minutes.

Q: Can I make them ahead or freeze them?

A: You can assemble them the day ahead and keep covered in the fridge, then bake when ready. For freezing, freeze unbaked poppers on a tray until firm, then bag them; bake from frozen but add 5 to 10 minutes to the time. Cooked poppers keep 3 to 4 days in the fridge.

Q: Any easy cheese swaps or ways to add crunch?

A: Sure. Pepper Jack gives more kick, mozzarella makes them gooier, and extra sharp cheddar adds bite. If you want crunch, sprinkle about 1/4 cup panko over the cheese before wrapping with bacon. Dont overdo the panko or the filling gets dry.

My “Famous” Jalapeño Poppers Are So Good And Cheesy, They’ll Be Gone By The First Quarter Recipe Substitutions and Variations

cream cheese: swap in mascarpone or full fat Greek yogurt thinned with a little milk, mascarpone is richer while Greek yogurt adds a tangy note, both stay creamy.
sharp cheddar: use smoked Gouda or Colby Jack, or go with pepper jack for extra heat; they melt nicely and change the flavor in a good way.
bacon: try prosciutto for a saltier crisp, turkey bacon for a leaner bite, or a vegetarian route with tempeh bacon or thin smoked tofu.
panko breadcrumbs: use crushed tortilla chips, crushed Ritz crackers or cornflakes for crunch, or just skip them to keep it lower carb.

Pro Tips

1) Wear gloves when you hollow the peppers, trust me you dont want jalapeño oil on your fingers later, and if you want them milder scrape out every membrane and seed, if you like heat leave a little bit behind.

2) Soften the cream cheese all the way and spoon or pipe the filling from a zip bag with the corner cut off, its WAY neater than spoons and you can overfill a little because it settles while baking.

3) Partially cook the bacon for 4 to 6 minutes first so it renders fat and wont be rubbery after wrapping, or use thin bacon, either way it makes wrapping easier and gives crispier results.

4) For extra crunch mix panko with a little melted butter and press on top, then watch the broiler for the last 1 minute to crisp up, and always let the poppers rest a few minutes so the cheese firms up and doesnt explode when you bite them.

My “Famous” Jalapeño Poppers Are So Good And Cheesy, They’ll Be Gone By The First Quarter Recipe

Recipe by Bob Jones

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I’m sharing five pro tips and a foolproof recipe for Bacon Wrapped Jalapeno Poppers that come together in under an hour and promise perfectly baked results.

Servings

servings

Calories

198

kcal

Equipment: 1. Oven, set to 400 F
2. Rimmed baking sheet lined with foil and a wire rack if you have one it helps the bacon crisp
3. Cutting board, sharp paring or chef knife, and disposable gloves if you dont wanna touch the seeds
4. Large mixing bowl and a spatula or electric hand mixer to beat the cream cheese smooth
5. Small spoon or melon baller for scooping out seeds and membranes
6. Piping bag or a zip top bag with the corner snipped, plus toothpicks to secure the bacon
7. Measuring cups and spoons and a box grater or pre shredded cheese
8. Tongs and oven mitts for handling the hot pan and rack

Ingredients

12 large jalapeños (about 24 halves)
8 oz cream cheese, softened
1 cup (about 4 oz) shredded sharp cheddar
1/2 cup (about 2 oz) shredded Monterey Jack or pepper Jack
12 slices bacon
2 tablespoons finely chopped green onions (scallions)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional: 1/4 cup panko breadcrumbs for extra crunch

Directions

Preheat oven to 400 F, line a baking sheet with foil and place a wire rack on it if you have one, it helps the bacon crisp up and keeps the poppers from sitting in grease.
Slice 12 large jalapeños lengthwise into about 24 halves and scoop out seeds and membranes with a small spoon or knife, wear gloves if you dont want your hands to burn later.
In a bowl beat 8 oz softened cream cheese until smooth, stir in 1 cup shredded sharp cheddar, 1/2 cup shredded Monterey Jack or pepper Jack, 2 tablespoons finely chopped green onions, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper until evenly mixed.
Spoon or pipe the cheese mix into each jalapeño half, pile it up a little because some will settle while baking.
Cut 12 slices bacon in half crosswise so you have 24 short pieces, wrap one piece of bacon around each stuffed jalapeño half and secure with a toothpick through the bacon and pepper to hold it together.
If you want extra crunch mix 1/4 cup panko breadcrumbs with a teaspoon of melted butter, sprinkle a little panko on top of each filled end and gently press so it sticks, this is optional but worth it.
Arrange the poppers on the rack seam side down so the cheese wont spill out, bake for about 20 to 25 minutes until the bacon is browned and the cheese is bubbling, rotate the pan once halfway through for even cooking.
If the bacon isnt as crisp as you like after baking, move the pan under your broiler for 1 to 2 minutes watching very closely so it doesnt burn.
Let the poppers rest 4 to 5 minutes to set, remove toothpicks, sprinkle extra chopped green onion if you want and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.