These quick delicious Bacon-Wrapped Jalapeno Poppers are always a hit! Enjoy these easy spicy bites as an appetizer or side dish to any meal.
Jalapeno Poppers
Today I’m bringing a restaurant favorite to your home with the easiest recipe imaginable. It’s jalapeno poppers time, y’all – and we’re only going to use a few ingredients to make them! You can’t beat that!!
These Bacon-Wrapped Jalapeno Poppers are creamy and crispy all at once, and they have just the right amount of heat, too.
Honestly, they’re not just great as an appetizer at a football party or for a birthday, they’re absolutely delish as a side dish to a meal for your entire family on any occasion!
You’ll want to make a whole lot of these poppers because you can never have just one jalapeno popper! They’re like good potato chips that way. 😉
If you’ve ever crunched into a popper at a get-together or your local burger joint and then immediately wanted to make your own, then this is your recipe!
Don’t settle for the frozen stuff. Homemade is always better, don’t you think?!
Jalapeno Poppers: Ingredients & Equipment
To make this Bacon Wrapped Jalapeno Poppers recipe, you will need …
Ingredients
- cream cheese, sharp cheddar cheese, scallions, garlic powder, onion powder – these ingredients make up the filling for your poppers.
- jalapenos – you’ll want to use fresh peppers for this recipe. We prefer to grab the larger ones.
- bacon – to wrap your poppers! Thin bacon cooks faster giving you that crispy bacon crunch when you bite into these poppers. However, you can use thicker bacon – just remember that you may need to adjust your baking time.
Note: You can also use flavored cream cheese and find your favorite flavor combinations! Get creative!! Additionally, you can double, triple, etc this recipe as needed – as long as you have room in your oven or batch cook, of course!
Equipment
- baking sheet – to bake your poppers on, of course!
- mixing bowl and hand mixer/sturdy spoon – to combine your filling ingredients.
- knife, cutting board, and gloves – for preparing the jalapenos.
Bacon-Wrapped Jalapeno Poppers: FAQs
Absolutely, though you may have to adjust the cooking time. I find the crispiness of the thinner bacon to be preferable!!
Yes!! You can make them up to two days in advance, plastic wrap them, and keep them in the fridge without baking them. Then when you’re ready to serve them, take them out and continue with the recipe.
I’ve heard poblanos are FANTASTIC used in pepper poppers. Mini bell peppers, too. Overall, though, I think sticking with jalapenos is the way to go. They have just enough heat so you know it’s there, but they’re mild enough that the kids can try them too. (At least in my opinion. I know some members of my family may argue with me on that! Ha!!)
– Try changing up the cheese! Use another cheese in place of the cheddar or mix another one with the cheddar! Some cheeses to try are pepper jack, Mexican blend, Monterey Jack, or Colby Jack.
– You can also try adding paprika, goat cheese, ranch seasoning, parsley, and chives. Other spices to add to the mix can be cayenne or chipotle powder for more kick. You can add chili powder for a fun twist … lots of possibilities, y’all!
I don’t see why not!!
Recipe Tips
- Make sure you remove the ribs and all the seeds from the jalapenos unless you like it super spicy.
- You don’t want to overfill the jalapenos because more cheese will overflow when cooking. Some overflow is expected but not overfilling, it helps keep it to a minimum.
- The ratio of filling to jalapeno depends on the size of the jalapeno, I like to use larger jalapenos so that way I use all the filing. If you can only find small jalapenos, I would suggest using more so you don’t waste the filling.
Other recipes you may enjoy
Bacon-Wrapped Jalapeno Poppers
Equipment
Ingredients
- 8 ounces cream cheese softened
- 1 ½ cups shredded sharp cheddar cheese
- 2 green onions thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 12 large jalapenos
- 12 slices bacon cut in half
Instructions
- Preheat the oven to 400°F. Spray a baking sheet with cooking spray and set it aside.
- In a medium-sized bowl, mix the cream cheese, cheddar cheese, green onions, garlic powder, and onion powder until well combined.
- Cut the jalapenos in half length-wise and remove the ribs and seeds.
- Using the cream cheese filling mixture, fill the inside of the jalapenos. Do not overfill. You want it just to the edge of the jalapeno. Place the filled jalapenos on the prepared sheet tray.
- Wrap each jalapeno in with a slice of bacon and secure it with a toothpick.
- Bake for 20-25 minutes until the bacon is crispy.
- Serve immediately.
Notes
- Make sure you remove the ribs and all the seeds from the jalapenos unless you like it super spicy.
- You don’t want to overfill the jalapenos because more cheese will overflow when cooking. Some overflow is expected but by not overfilling, it helps keep it to a minimum.
- The ratio of filling to jalapeno depends on the size of the jalapeno, I like to use larger jalapenos so that way I use all the filing. If you can only find small jalapenos, I would suggest using more so you don’t waste the filling.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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