These addicting bacon jalapeno poppers are made with just 3 ingredients and insanely easy to make. Perfect party food in less than 1 hour!
Why you’ll love this recipe:
Besides my easy 3-ingredient bean dip, these jalapeno poppers are my favorite party food!!!
- Just 3 ingredients needed
- Not at all short on flavor (hello, bacon?!)
- Easy to customize
- Effortless to make
Wrapped with chewy smoky bacon, these jalapeño poppers are simply addicting!
A lot of recipes call for additional cheese, like cheddar cheese, and of course, you’re more than welcome to add it, but it’s not required. It’s plenty rich and flavorful without it!
Over the years, I’ve simplified the process to the point that you only need three ingredients!!
- Jalapeno – Star of the show, you can easily adjust the heat by making sure to remove all the seeds and ribs from the inside.
- Cream cheese – Flavored and whipped cream cheese is the “secret ingredient” here. I love using spicy jalapeño cream cheese for that extra kick! Smokey chipotle and chive & onion are also great choices!
- Bacon – For this recipe, I prefer thin-cut slices of bacon, as it’s easier to wrap jalapenos and stays intact without a toothpick. Plus, it cooks faster!
Did you know that majority of the heat comes from the ribs/membranes that hold the seeds inside of jalapeno?
It’s true! That’s why it’s important to scrape off the ribs well, if you’re not into very spicy food.
How to make bacon jalapeno poppers:
1. Prepare the jalapeños
Cut jalapeños in half length-wise and remove the seeds and ribs.
- When you cut the jalapenos, leave the little tails on. Actually split the tail in half, so that both jalapeno halves will have them. It not only adds beauty to the poppers, but also very convenient to grab them with.
Use a spoon to scrape off the ribs and seeds to minimize contact with your bare skin! I also highly recommend using a glove for this step.
Whatever you do, make sure to wash your hands thoroughly after handling fresh jalapenos and don’t touch sensitive areas, like eyes!!
2. Fill the poppers
Fill the jalapeno halves with about 1.5 teaspoons of cream cheese. Again, we’re using flavored cream cheese for the filling, instead of plain, so it’s plenty flavorful!
- If you want to spice it up more, scroll below for additional ideas for customizing…
3. Wrap with bacon
Cut each bacon strip in half and wrap it around the stuffed jalapeno halves.
I don’t usually secure with toothpicks, but if you find it necessary, use it.
To keep the bacon stay in place without a toothpick:
- Place one end of the bacon on top of jalapeno hanging over the edge slightly.
- Then wrap it over the filling and then under the jalapeno and back on top again, pulling the bacon tightly.
Arrange the prepared poppers on a baking sheet.
And bake at 400°F for 25-30 minutes, or until the bacon is fully cooked.
To keep the clean-up to a minimal, line the baking sheet with a parchment paper or aluminum foil.
If you’d like to change things up, feel free to add different add-ons to your filling. Here’re some suggestions:
- grated cheddar cheese
- minced green onion/scallions
- garlic and/or onion powder
- hot sauce
You may also want to try these jalapeño poppers with brisket and bacon!! Doesn’t that sound amazing?!
Happy snacking! If you make this recipe, please share the photo on Instagram and tag me @shineshka.
Bacon Jalapeno Poppers
- 10 jalapenos halved and de-seeded Note 1
- 4 oz (110g) flavored cream cheese softened Note 2
- 10 thin bacon strips cut in half Note 3
- Preheat the oven to 400°F (200°C).
- Cut jalapeños in half length-wise and remove the seeds and ribs.
- Fill the jalapeno halves with about 1.5 teaspoons of cream cheese.
- Then wrap the stuffed jalapeno halves with bacon.
- Arrange them on a baking sheet, lined with silicone mat, or aluminum foil. (Secure bacon with toothpick, if needed.)
- Bake the jalapeno poppers for 25-30 minutes, or until the bacon is fully cooked. Enjoy warm, or at room temperature.
Tips & Notes:
– Spicy jalapeno cream cheese is my favorite, but you can go with whatever you like.
– Smokey chipotle and chive & onion are great choices too. Note 3: I recommend using a thin-cut bacon for this recipe. It’s harder to get thick-cut bacon stay in place and it takes longer to cook. Here’s what I do to keep the bacon stay in place without a toothpick: place one end of the bacon on top of jalapeno hanging over the edge slightly, then wrap it over the filling and then under the jalapeno and back on top again, pulling the bacon tightly, if needed, to tuck the other end of bacon under the jalapeno. Hope this makes sense. If not, look at the step-by-step photos above. How to Make-Ahead: Assemble the poppers as directed and arrange on a baking sheet. Tightly cover the whole sheet with a plastic wrap and refrigerate for up 2 days. How to Store: Baked jalapeno poppers can be stored in the fridge for up to 3 days, or frozen for up to 3 months. Store leftovers in an airtight container in the fridge. How to Reheat: To reheat jalapeno poppers, arrange the poppers on a baking sheet, lined with parchment paper and bake for 5-10 minutes at 350°F, or until hot. Alternatively, you can microwave the poppers for 30-60 seconds, or until nice and hot. How to Freeze: Prepare the jalapeño poppers through step 5 and arrange on a baking sheet, lined with parchment paper. Freeze uncooked poppers for at least 2 hours. When the poppers are frozen, transfer into a ziplock bag. To bake uncooked frozen poppers, arrange the poppers on a baking sheet, lined with parchment paper, or aluminum foil, and bake for 35-40 minutes at 400°F (200°C).
This recipe was originally published on September 3rd, 2014.