Jalapeño poppers are the appetizer that fights back. A little spicy, a little sweet, a lot addicting.
Fresh jalapeños stuffed with creamy, cheesy filling, then wrapped in bacon and baked until crispy. No deep frying. No mess. Just pure, poppable perfection.
Ingredients
Makes 16 poppers.
- 8 fresh jalapeños
- 4 oz (115g) cream cheese, softened
- ½ cup shredded cheddar cheese
- 2 green onions, finely chopped
- ¼ tsp garlic powder
- 8 slices bacon, cut in half
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment.
Step 2: Prepare Jalapeños
- Cut jalapeños in half lengthwise. Remove seeds and membranes (wear gloves!).
Step 3: Make Filling
- Mix cream cheese, cheddar, green onions, and garlic powder until smooth.
Step 4: Stuff
- Fill each jalapeño half with cheese mixture.
Step 5: Wrap with Bacon
- Wrap a half-slice of bacon around each stuffed jalapeño.
- Place seam-side down on baking sheet.
Step 6: Bake
- Bake 15-20 minutes until bacon is crispy and filling is bubbly.
- Optional: Broil 1-2 minutes for extra crisp.
Step 7: Serve
- Cool 5 minutes. Serve warm with ranch or blue cheese dressing.
Summary
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 16 poppers
Difficulty: Easy
Storage Notes
Refrigerate Leftovers:
Store in an airtight container for up to 3 days. Reheat in oven at 375°F for 5-7 minutes (not microwave—soggy bacon).
Prep Ahead:
Assemble poppers up to 1 day ahead. Cover and refrigerate. Bake when ready.
Freeze Unbaked:
Freeze on a tray, then transfer to a bag. Bake from frozen at 400°F for 20-25 minutes.
Heat Warning:
Wear gloves when handling jalapeños. Don’t touch your eyes. Seriously.
Milder Version:
Remove all seeds and membranes, or use mini sweet peppers instead.
