Description
Follow these steps to make bacon wrapped jalapeño poppers stuffed with a cream cheese mixture, cooked until the bacon is crisp.
Ingredients
Scale
- 12 large fresh jalapeños
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup cooked, crumbled bacon (optional, for filling)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 slices thin-cut bacon
- Toothpicks
Instructions
- Prepare the jalapeños: Cut the jalapeños in half lengthwise. Use a small spoon or knife to carefully remove the seeds and white membranes. Wear gloves if you have sensitive skin.
- Make the filling: In a medium bowl, combine the softened cream cheese, shredded cheese, crumbled bacon (if using), garlic powder, and onion powder. Mix until completely blended.
- Stuff the peppers: Spoon or pipe the cheese mixture evenly into each jalapeño half. Do not overfill.
- Wrap with bacon: Wrap one slice of thin-cut bacon around the stuffed side of each jalapeño half, securing the ends with a toothpick inserted through the bacon and into the pepper.
- Cook the poppers: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the poppers on a baking sheet lined with foil or a wire rack set over a baking sheet.
- Bake for 20 to 25 minutes, or until the bacon is cooked through and starting to crisp. For extra crispiness, you can broil them for the last 1 to 2 minutes, watching closely to prevent burning.
- Remove the toothpicks before serving.
Notes
- For a smoky flavor, use smoked paprika in the cheese filling.
- If you prefer grilling, cook over medium indirect heat until the bacon is crisp, turning occasionally.
- For air frying, cook at 375 degrees Fahrenheit for 10 to 12 minutes, flipping halfway through.
- Serve with ranch dressing or your favorite barbecue sauce for dipping.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 popper
- Calories: 120
- Sugar: 1
- Sodium: 250
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 6
- Cholesterol: 35