Bacon Wrapped Jalapeno Poppers
These bacon wrapped jalapeno poppers feature a creamy cheese filling wrapped in crispy bacon for the ultimate party appetizer.
Servings: 24 servings
Calories: 70kcal
Ingredients
- 12 jalapeño peppers
- 8 oz cream cheese
- 1 cup shredded cheddar cheese blend
- ½ cup cooked and crumbled bacon
- ¼ cup sliced green onions
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 12 slices bacon cut in half
Instructions
- Start by preheating your oven to 400°F and setting up a baking sheet with parchment paper topped with a wire rack. This setup ensures the bacon crisps evenly all around the poppers. Slice each jalapeno in half lengthwise and use a spoon to scrape out all the seeds and white membranes.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar blend, crumbled bacon, green onions, salt, pepper, garlic powder, and paprika. Mix everything together until it's well combined and smooth.
- Use a spoon to fill each jalapeno half generously with the cream cheese mixture, mounding it slightly since it will settle during baking. Don't worry about overfilling a bit—that melted cheese is the best part.
- Take half a bacon slice and wrap it around each filled jalapeno, securing it at the seam. Place each wrapped popper on the wire rack seam-side down so the bacon stays in place while cooking.
- Bake the poppers for 20-25 minutes, checking at the 20-minute mark to see if the bacon has reached your desired level of crispiness. For extra-crispy bacon, switch to broil on high for the final 2 minutes, watching carefully to prevent burning.
Notes
- Chill assembled poppers for 30 minutes before baking to help the filling stay inside during cooking. This is especially helpful if your filling seems a bit soft or runny.
- Use a toothpick to secure the bacon if it keeps unwrapping during assembly. Just thread it through the bacon and jalapeno, then remove it before serving or leave it in for easier handling.
- Wear gloves when handling jalapenos to protect your hands from the capsaicin oils. If you don't have gloves, wash your hands thoroughly with soap and avoid touching your face or eyes.
- Line up your jalapeno halves by size before filling so you can match similar sizes together for even cooking. Smaller peppers cook faster than larger ones.
- Don't skip the wire rack as it allows air to circulate around the bacon, ensuring it crisps on all sides instead of steaming on the bottom.
Nutrition
Calories: 70kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 150mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 263IU | Vitamin C: 9mg | Vitamin D: 0.1µg | Calcium: 44mg | Iron: 0.1mg