3-Ingredient Homemade Jalapeño Poppers

5 from 22 votes

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These addicting bacon jalapeno poppers are made with just 3 ingredients and insanely easy to make. Perfect party food in less than 1 hour!

Cooked bacon jalapeno poppers on a baking sheet.


 

Why you’ll love Homemade Jalapeno Poppers

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!

Bacon Jalapeno Poppers Ingredients

  • Jalapenos – Choose nice and plump jalapenos with fresh steams.
  • Cream cheese – Flavored cream cheese is the secret shortcut to maximum flavor without additional ingredients. My favorites are spicy jalapeno cream cheese and smokey chipotle and chive & onion.
  • Bacon – 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.

Jalapeno Popper Ingredients Notes

Over the years, I’ve simplified the process to the point that you only need three ingredients!!

Ingredients: jalapenos, bacon and whipped cream cheese.
  • 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!

Tip

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.

Jalapeno Popper Recipe Substitutions & Additions

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
  • chives
  • minced green onion/scallions
  • garlic and/or onion powder
  • hot sauce

How to make this Jalapeno Poppers Recipe

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.

Tip

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. 

Tip

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.

4. Bake

Arrange the prepared poppers on a baking sheet.

And bake at 400°F for 25-30 minutes, or until the bacon is fully cooked.

Tip

To keep the clean-up to a minimal, line the baking sheet with a parchment paper or aluminum foil. 

How to store Jalapeno Poppers with Bacon

How to refrigerate Bacon Jalapeno Poppers

  • 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.
  • Baked jalapeño 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 freeze jalapeno poppers?

  • Prepare the jalapeño poppers and arrange them on a baking sheet, lined with parchment paper. Freeze uncooked poppers for at least 2 hours. When the poppers are frozen, transfer into a freezer bag.
  • Jalapeño poppers can be frozen for up to 3 months in an airtight container.

How to serve Homemade Jalapeno Poppers

It’s a perfect snack and appetizer for game day gatherings. Although jalapeno poppers are delicious on their own, you may serve them with any dipping sauces.

Bacon wrapped jalapeno poppers on a platter.

Other game day food to serve along with poppers:

You may also want to try these jalapeño poppers with brisket and bacon!! Doesn’t that sound amazing?!

Jalapeno Poppers Recipe FAQ

Do you have to boil jalapeños for poppers?

No, you don’t need to boil jalapenos for poppers.

Do you remove seeds from jalapeño poppers?

Yes, remove the seeds and ribs from the inside of jalapenos so poppers aren’t overly spicy.

What is a Jalapeno Popper made of?

Jalapeno poppers are mainly made of jalapenos and cream cheese. From there, you could add cheese, bacon and add-ins as desired.

Happy snacking! If you make this recipe, please share the photo on Instagram and tag me @shineshka.

Watch How to Make This Below!
Cooked bacon jalapeno poppers on a baking sheet.
5 from 22 votes

Bacon Jalapeno Poppers Recipe

These bacon jalapeno poppers are made with just 3 ingredients and insanely easy to make. Consider yourself warned, because these are dangerously addicting! 😉
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 20 poppers

Ingredients

  • 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

Instructions 

  • 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

Note 1a: 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!!
Note 1b: When you halve 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.
Note 2: Flavored cream cheese is our secret shortcut to maximum flavor without additional ingredients. But feel free to add more add-ons, if desired. I’ve included additional suggestions in the post above.
– 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).

Nutrition

Servings: 1 popper
Calories: 53kcal
Carbohydrates: 1.5g
Protein: 1.3g
Fat: 4.7g
Sugar: 0.7g
Sodium: 101.3mg
Course: Appetizer, Snack
Cuisine: Mexican

This recipe was originally published on September 3rd, 2014.

Hi, I’m Shinee!

Welcome! I’m so happy you’re here! I believe anyone can cook restaurant-quality food at home! And my goal is to help you to become a confident cook with my easy-to-follow recipes with lots of tips and step-by-step photos.

5 from 22 votes (4 ratings without comment)

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32 Comments

    1. Hi, Mrs. A. I haven’t tried cooking these in an air fryer, but I’m sure you could. I’d start checking on them after 15 minutes.

  1. 5 stars
    Thank you for the video and recipe! We made this tonight for watching The Return of the Mummy and appropriately named them “Scorpion Bite”. They were delicious and very much enjoyed. Thank you again!

  2. 5 stars
    We’ve ways made poppers like this, and they’re easily the best ones. I usually use regular cream cheese, and they’re great. I lay some parchment paper on the pan, because it makes cleanup a bit easier, LOTS of grease on the pan when you make these.

  3. 5 stars
    Another tip to get the bacon to wrap easy & not use a toothpick: rinse the bacon with water. It makes it stickier & won’t come off the popper (from my experience).
    Also, if you like poppers but not the spiciness, look for jalapeños that you can’t see white ribbing cracks. The more it has, the spicier it is.
    Other than those extra tips the recipe is spot on! 👌