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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon baked on a rack for crisp bacon and bubbling, golden cream cheese filling. Halved, seeded jalapenos are stuffed with a cheddar-cream cheese mixture and wrapped in thin-cut bacon.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Jalapeno Poppers with Bacon
  • 12 jalapenos large, halved lengthwise and seeded
  • 8 oz cream cheese softened
  • 1 cup shredded sharp cheddar
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 green onions finely sliced
  • 12 thin-cut bacon halved crosswise

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 400F. Set a wire rack over a lined baking sheet.
Make the filling
  1. Mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and green onions until fully combined and smooth.
Stuff and wrap
  1. Fill each jalapeno half with the cheese mixture.
Wrap with bacon
  1. Wrap each jalapeno half with a piece of bacon, tucking the ends underneath to secure it.
Bake
  1. Arrange the poppers on the rack and bake 20-22 minutes at 400F until bacon is crisp and the filling is bubbling.
Cool and serve
  1. Cool for 5 minutes before serving so the filling sets slightly and won’t run.

Notes

For extra crisp bacon, keep the poppers spaced on the rack so hot air circulates. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350F oven until warmed through. Freezing is not recommended because jalapenos soften and the bacon texture changes. For a lower-fat option, use reduced-fat cream cheese and reduced-fat cheddar while keeping the same baking time.