These addicting bacon jalapeno poppers are made with just 3 ingredients and insanely easy to make. Perfect party food in less than 1 hour!
Table of Contents
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!
Ingredient Notes:
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!
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.
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.
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.
Flavor Variations:
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
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
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:
– 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 Facts:
This recipe was originally published on September 3rd, 2014.
Danielle says
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.
Shinee says
Glad you loved these poppers! Thank you for your review, Danielle!
Cat B says
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! 👌
Shinee says
Fabulous tips!!! Thanks so much for sharing, Cat!!
HENRY says
I put them in the smoker at 200 degrees for 2-3 hours
Shinee says
Fancy!!! I love that idea, Henry!
Judy says
Very easy recipe. Delicious! Found this recipe a month ago, and have already made them 4 times. Everyone loves them! Thank you!
Shinee says
Hi, Judy!! I’m so happy to hear you’re loving these jalapeno poppers! They’re my favorites. Thank you for your feedback!
Ella E MurphyLL says
I add garlic powder and Italian seasoning, delicious.
Shinee says
Hi, Ella. That sounds like a delicious addition!! Thanks for sharing!
John Billingsley says
I use a grapefruit spoon with small serrated edges to remove veins and clean each half… Also pineapple cream cheese
Shinee says
Hi, John! Using a grapefruit spoon is a brilliant idea! Thanks for sharing!! And wow, pineapple cream cheese sounds amazing too!
tom says
even better on the smoker foe 2 hours at 250
Shinee says
YUM!!! Sounds super good. Thanks for your tip, Tom!
Bethany says
They are great! A little softer than I expected though.. is there any way to make them a bit crunchier?
Shinee says
Hi, Bethany. So glad to hear you liked these jalapeno poppers. Do you mean the bacon was soft? If so, just bake a little longer until your desired doneness.
Michelle says
Any nutritional value?
Shinee says
Hi, Michelle. I just updated the recipe with nutrition information. Hope that helps.
Brenda says
Shinee, do you know about how long these will last in the freezer. These looks awesome !
Shinee says
Hi, Brenda. You can freeze them for up to 3 months, just make sure to wrap them tight. My mother-in-law sometimes vacuum-seal them too, that way you can freeze them even longer. Hope this helps.
Donna Lacey says
I was searching for something to bring to a friends party & happened upon your recipe & thought I’d give it a try. It was simple & I loved that you can make them ahead of time & freeze them. Everyone Loved them & wanted more! We’re invited to a football party tomorrow & I was asked to please make these again! This recipe is definitely a keeper! Thanks for sharing.
Shinee says
Yay, so happy you made these, Donna. And thank you so much for your feedback!
Patti says
These were great! Â I did 1/2 with Turkey bacon and 1/2 with real bacon. Â Both were good but observation was the turkey bacon poppers were much hotter in flavor. Â I am guessing regular bacon had more fat run off and toned down the hotness. Â Just depends on what you are looking for! Â Thanks again for the great recipe. Â Easy to make and traveled well. Â
Shinee says
Hi, Patti! So happy you tried these. I’ve never had turkey bacon, but it’s good to know how it affects the dish. 🙂 Thank you for your feedback.
Kirtley [email protected] The Gist of Fit says
Holy Moly girl!! You have GORGEOUS pictures!!!! You’re amazing!
I made these awhile back and they looked like a child tried to put them together haha.
These look sooo good, I’ll have to try your recipe! My husband is a huge fan of them!
Shinee says
Thank you so much for your sweet comment, Kirtley! These poppers are my weakness! They might not always look perfect, but they sure do taste amazing every time! Hope you and your husband will love this. Let me know. And thanks for stopping by. 🙂