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Bacon Jalapeño Popper Bites

Bacon jalapeño popper bites are oven-baked jalapeño halves filled with a creamy cheddar mixture, then wrapped in crispy bacon. Expect bubbling cream cheese, golden edges, and a tight bacon wrap that renders into a glossy finish.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Jalapeños
  • 12 large jalapeños halved lengthwise and seeded
Cheese filling
  • 8 oz cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
Bacon
  • 12 strips thin-cut bacon halved crosswise
Optional drizzle
  • 1 honey for drizzling (optional)

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep & preheat
  1. Preheat the oven to 400°F and line a baking sheet with a wire rack, so the bacon can crisp underneath. Move the rack into position for quick assembly.
Make the filling
  1. Mix together cream cheese, shredded cheddar, garlic powder, and smoked paprika until fully combined. Stop when the mixture looks smooth and evenly speckled.
Assemble
  1. Fill each jalapeño half generously with the cream cheese mixture using a spoon or piping bag. Overfill slightly so the filling can bubble up during baking.
  2. Wrap each filled jalapeño half tightly with a half-strip of bacon and secure with a toothpick. Arrange them snugly so the bacon stays wrapped while it renders.
  3. Arrange the bacon-wrapped jalapeño bites on the wire rack in a single layer. Leave a little space so heat circulates and browns the bacon edges.
Bake & finish
  1. Bake at 400°F for 18–22 minutes until the bacon is crispy and the filling is bubbling. Look for a golden color and a light char at the bacon edges.
  2. Drizzle with honey if desired and serve hot. Serve right away while the cream cheese is still molten.

Notes

For the cleanest filling, dry the seeded jalapeño halves well so the cream cheese clings instead of slipping. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat on a baking sheet at 375°F for 5–8 minutes to re-crisp the bacon. Freezing: yes, freeze baked popper bites for up to 2 months and reheat from frozen at 375°F for 12–16 minutes. For a lower-fat option, use reduced-fat cream cheese and part-skim cheddar while keeping the same seasoning.