Some appetizers don’t make it to the table. These are those.
Jalapeños stuffed with cream cheese. Wrapped in bacon. Baked until crispy. Sweet, spicy, smoky, creamy. One bite. You’ll see. Make extras. Seriously.
Ingredients
Makes 12-16 poppers.
- 12-16 fresh jalapeños
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- 12-16 slices bacon (thin-cut, cut in half)
Optional add-ins: Cooked crumbled sausage, chopped green onions, hot sauce
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
- Wear gloves! Slice jalapeños in half lengthwise. Remove seeds and membranes (leave some seeds for heat).
Step 2: Make the Filling
- Mix cream cheese, cheddar, garlic powder, and onion powder until smooth.
Step 3: Stuff the Jalapeños
- Spoon filling into each jalapeño half. Don’t overstuff.
Step 4: Wrap in Bacon
- Wrap a half-slice of bacon around each stuffed jalapeño. Secure with a toothpick if needed.
- Place on the wire rack, seam-side down.
Step 5: Bake
- Bake 20-25 minutes until bacon is crispy and filling is bubbly.
- Let cool 5 minutes. Serve warm.
Summary
Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes
Yield: 12-16 poppers
Difficulty: Easy
Storage Notes
Fridge:
Store leftovers for 3 days. They won’t be as crispy but still tasty.
Reheat:
Air fryer at 350°F for 3-4 minutes. Oven at 375°F for 8-10 minutes. Microwave = chewy bacon. Don’t.
Make Ahead:
Assemble completely (don’t bake). Refrigerate up to 24 hours. Bake when ready.
Pro Tip:
Thin bacon is key. Thick-cut won’t crisp up properly in the oven.
