Bacon Jalapeno Poppers
Servings: 20 poppers
These bacon jalapeno poppers are made with just 3 ingredients and insanely easy to make. Consider yourself warned, because these are dangerously addicting! ;)
- 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.
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).
Serving: 1popper | Calories: 53kcal | Carbohydrates: 1.5g | Protein: 1.3g | Fat: 4.7g | Cholesterol: 10.9mg | Sodium: 101.3mg | Sugar: 0.7g