These bacon jalapeno poppers are made with just 3 ingredients and insanely easy to make. Consider yourself warned, because these are dangerously addicting!
WHAT ARE JALAPENO POPPERS?
Jalapeno poppers are basically baked or fried jalapenoes filled with cheese mixture.
I first tried these addicting little bites in my mother-in-law’s kitchen many years ago. Obviously, you don’t need to twist my arm to make me eat anything with bacon. After gobbling up close to dozen poppers all by myself, I knew I had to learn to make them. And surprisingly, it wasn’t difficult at all.
Over the years, I’ve simplified the process to the point that you only need three ingredients!! And the “secret” ingredient is flavored cream cheese!
- Spicy jalapeno cream cheese is my favorite, but you can go with whatever you like.
- Smokey chipotle and chive & onion are great choices too.
WHAT DO THESE BACON JALAPENO POPPERS TASTE LIKE?
These bacon wrapped jalapeno poppers are medium spicy, but you can adjust the heat by choosing different flavor of cream cheese and making sure to remove all the seeds and ribs from inside the jalapenos.
- 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.
Paired with chewy flavorful bacon, these jalapeno 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!
HOW TO MAKE THESE TASTY APPETIZERS:
STEP 1. Prepare the jalapenos
Cut jalapeños in half length-wise and remove the seeds and ribs.
- TIP 1: 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!!
- TIP 2: 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. 🙂
STEP 2. Fill the poppers
Fill the jalapeno halves with about 1.5 teaspoons of cream cheese. Again, we’re using flavor 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…
STEP 3. Wrap with 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.
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: 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 photo below.
STEP 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.
TIPS FOR CUSTOMIZING YOUR JALAPENO POPPERS:
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
HOW TO PREP AHEAD FOR A PARTY:
Bacon jalapeno poppers are the KING of snacks! They are delicious hot and at room temperature. And that’s why they’re perfect for parties!!
To prep 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 JALAPENO POPPERS:
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 FREEZE BACON JALAPENO POPPERS:
The best part about this appetizer is you can make these babies in advance and freeze them to snack any time of the day, or whenever you have unannounced guests. When you need them, just bake them a little longer than the fresh ones. I call them “poppers on demand”.
- Prepare the jalapeno poppers up until baking step.
- Then instead of baking them, flash freeze unbaked jalapeno poppers on a baking sheet for at least 2 hours, or until frozen solid.
- Transfer the frozen poppers into a ziplock bag. Store in the freezer until ready to serve, for up to 3 months.
- To bake frozen jalapeno poppers, arrange the poppers on a baking sheet, lined with silicone mat, or aluminum foil, and bake for 35-40 minutes at 400°F (200°C).
NOTE: You can freeze cooked jalapeno poppers in similar way as well. To bake cooked frozen bacon jalapeno poppers, bake for 10-15 minutes at 350°F, or until poppers are hot.
HOW TO REHEAT JALAPENO POPPERS:
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.
Happy snacking! If you make this recipe, please share the photo on Instagram and tag me @shineshka.
3-Ingredient Jalapeno Poppers
- 10 jalapenos halved and de-seeded (Note 1)
- 4 oz 110gr 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.
This recipe was originally published on September 3rd, 2014.