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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon are baked on a wire rack for crisp bacon and bubbling golden filling. Halved, seeded jalapenos get stuffed with a creamy cream cheese-cheddar mixture and wrapped in thin-cut bacon for an easy Tex-Mex appetizer.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

Jalapeno poppers filling and wrapping
  • 12 jalapenos 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 wire rack

Method
 

Prep and fill
  1. Preheat the oven to 400F and set a wire rack over a lined baking sheet so air circulates under the poppers for crisp bacon.
  2. Mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and green onions until combined.
  3. Fill each jalapeno half with the cheese mixture, packing it in so it bubbles as it bakes.
  4. Wrap each jalapeno half with a piece of bacon, tucking the ends underneath so the bacon stays in place.
Bake and serve
  1. Arrange the poppers on the wire rack and bake for 20-22 minutes until the bacon is crisp and the filling is bubbling.
  2. Cool for 5 minutes before serving to let the cheese set slightly so the poppers hold their shape.

Notes

For the crispest bacon, use a wire rack (not a flat pan) so grease drains during baking. Store leftovers in an airtight container in the fridge up to 3 days; reheat on a rack in a 350F oven until warmed. Freezing isn’t recommended because the jalapenos and bacon texture can soften after thawing. For a lower-carb swap, use regular cream cheese plus a reduced-sugar ketchup-free dipping sauce if desired, keeping the jalapenos and bacon.