Name: Bacon-Wrapped Stuffed Jalapeño Poppers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 large Fresh jalapeño peppers, halved and seeded; 8 oz Cream cheese, softened; 1 cup Sharp cheddar cheese, shredded; 0.5 cup Monterey Jack cheese, shredded; 1 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Smoked paprika; 12 slices Bacon, thin-cut and halved crosswise; 1 tbsp Fresh chives, chopped

"These irresistible jalapeño poppers are stuffed with a creamy blend of cream cheese, sharp cheddar, and Monterey Jack, then wrapped in salty, crispy bacon. Every bite offers the perfect balance of smoky heat and rich, melted cheese for the ultimate crowd-pleasing snack."

Ingredients

Qty	Item
12 large 12 pieces	Fresh jalapeño peppers, halved and seeded
8 oz 225 g	Cream cheese, softened
1 cup 115 g	Sharp cheddar cheese, shredded
0.5 cup 60 g	Monterey Jack cheese, shredded
1 tsp 5 g	Garlic powder
0.5 tsp 2.5 g	Onion powder
0.25 tsp 1 g	Smoked paprika
12 slices 12 slices	Bacon, thin-cut and halved crosswise
1 tbsp 3 g	Fresh chives, chopped

How to Make Bacon-Wrapped Stuffed Jalapeño Poppers

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or place a wire rack over a baking sheet for maximum crispiness.

Slice the jalapeños in half lengthwise. Using a small spoon, scrape out the seeds and the white membranes. (Pro tip: Wear gloves to avoid capsaicin burns!)

In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, Monterey Jack, garlic powder, onion powder, and smoked paprika. Stir until completely smooth and well-incorporated.

Fill each jalapeño half with a generous amount of the cheese mixture, smoothing the top with the back of the spoon.

Wrap each stuffed pepper tightly with a half-slice of bacon. Ensure the bacon ends meet on the bottom of the pepper so they stay secure during baking.

Place the poppers on the prepared baking sheet. Bake for 20-25 minutes, or until the bacon is browned and crispy and the peppers are tender.

Remove from the oven and let rest for 5 minutes. Garnish with fresh chives and serve warm.

·
Use thin-cut bacon rather than thick-cut to ensure the bacon gets crispy before the cheese leaks out.
·
To reduce the heat of the peppers, soak the halved and seeded jalapeños in cold water for 15-20 minutes before stuffing.
·
Using a wire rack while baking allows hot air to circulate under the poppers, making the bacon crispy all the way around.
·
Ensure your cream cheese is truly at room temperature for a lump-free filling.

Frequently Asked Questions

Can I make these in the air fryer?

Yes! Arrange them in a single layer and cook at 375°F (190°C) for 12-15 minutes until the bacon is crispy.

Can I prepare these ahead of time?

Absolutely. You can assemble the poppers up to 24 hours in advance and store them covered in the refrigerator until ready to bake.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain the bacon's texture.

Are these jalapeño poppers keto-friendly?

Yes, this recipe is naturally low in carbs and high in fat, making it perfect for a ketogenic diet.

Video Tutorials

How To Make Bacon Jalapeno Poppers

How To: Bacon Wrapped Stuffed Jalapeños

Bacon Jalapeño Poppers - You Suck at Cooking (episode 103)

Bacon Wrapped Jalapeño Poppers

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