Introduction
If you’re searching for a crowd-pleasing appetizer that’s sure to impress, look no further than Bacon-Wrapped Jalapeño Poppers with Cream Cheese. This addictive dish features spicy jalapeños stuffed with a rich, creamy cheese filling and then wrapped in crispy, smoky bacon. The combination of heat from the jalapeños, the creamy texture of the cheese, and the salty crunch of bacon creates a flavor explosion that’s perfect for game day, parties, or any gathering. Whether you’re a fan of spicy foods or love bacon-wrapped treats, this recipe is a guaranteed hit. Plus, it’s super easy to make with just a few simple ingredients.
Ingredients
- 12 fresh jalapeños
- 8 oz (1 cup) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 12 slices of bacon, thin-cut (cut in half if needed)
- Toothpicks, for securing
- Optional garnish: fresh chives or parsley, chopped
Preparation
Step 1: Prepare the Jalapeños
- Wash the jalapeños thoroughly. Slice each jalapeño lengthwise and remove the seeds and membranes with a small spoon or knife. If you want extra heat, leave some seeds in.
Step 2: Make the Cream Cheese Filling
- In a medium-sized bowl, mix together the softened cream cheese, shredded cheddar cheese, green onions, garlic powder, onion powder, and smoked paprika until well combined.
Step 3: Stuff the Jalapeños
- Using a spoon, fill each jalapeño half with the cream cheese mixture. Be generous but ensure the filling is level with the edges to prevent spilling during cooking.
Step 4: Wrap with Bacon
- Take one slice of bacon (or half a slice if using thin-cut) and wrap it around each stuffed jalapeño. Secure the bacon with a toothpick to prevent it from unraveling during baking.
Step 5: Bake the Poppers
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top.
- Arrange the bacon-wrapped jalapeños on the wire rack. This will help the bacon cook evenly and get crispy.
- Bake for 20-25 minutes, or until the bacon is crispy and the jalapeños are tender.
Step 6: Broil for Extra Crispiness
- For extra crispy bacon, broil the poppers on high for an additional 2-3 minutes. Keep a close eye on them to prevent burning.
Cooking Notes
- Adjust the Spiciness: If you prefer milder poppers, remove all the seeds and membranes from the jalapeños. For more heat, leave some seeds intact.
- Cream Cheese Alternatives: Feel free to experiment with different cheeses like mozzarella, pepper jack, or even goat cheese for a unique twist.
- Bacon Choice: Thin-cut bacon works best because it crisps up faster. Thick-cut bacon may take longer to cook and could result in less crispy poppers.
Serving Suggestions
- Serve these bacon-wrapped jalapeño poppers hot out of the oven for the best flavor and texture.
- Pair them with dipping sauces like ranch dressing, blue cheese dip, or a smoky chipotle aioli.
- Garnish with chopped chives or parsley for a pop of color and added freshness.
Tips
- Make Ahead: These jalapeño poppers can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just pop them in the oven when ready to serve.
- Air Fryer Option: For an even quicker version, cook the poppers in an air fryer at 375°F (190°C) for about 10-12 minutes.
- Toothpicks: Use wooden toothpicks and soak them in water for about 10 minutes before securing the bacon. This prevents them from burning in the oven.
Prep Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Nutritional Information (per serving, based on 1 popper)
- Calories: 130
- Protein: 6 grams
- Sodium: 200 mg
- Fat: 11 grams
- Carbohydrates: 2 grams
- Fiber: 0.5 grams
Conclusion
These Bacon-Wrapped Jalapeño Poppers with Cream Cheese are a perfect blend of spicy, creamy, and savory flavors, making them the ultimate appetizer. Whether you’re hosting a game night, family gathering, or just want a fun snack, these poppers are guaranteed to disappear fast. The best part? They’re simple to make and can be customized to suit your taste preferences. Once you try them, they’ll become a staple on your party menu.
Print
Bacon-Wrapped Jalapeño Poppers with Cream Cheese
- Total Time: 40 minutes
Ingredients
Scale
- 12 fresh jalapeños
- 8 oz (1 cup) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/4 cup green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 12 slices of bacon, thin-cut (cut in half if needed)
- Toothpicks, for securing
- Optional garnish: fresh chives or parsley, chopped
Instructions
Step 1: Prepare the Jalapeños
- Wash the jalapeños thoroughly. Slice each jalapeño lengthwise and remove the seeds and membranes with a small spoon or knife. If you want extra heat, leave some seeds in.
Step 2: Make the Cream Cheese Filling
- In a medium-sized bowl, mix together the softened cream cheese, shredded cheddar cheese, green onions, garlic powder, onion powder, and smoked paprika until well combined.
Step 3: Stuff the Jalapeños
- Using a spoon, fill each jalapeño half with the cream cheese mixture. Be generous but ensure the filling is level with the edges to prevent spilling during cooking.
Step 4: Wrap with Bacon
- Take one slice of bacon (or half a slice if using thin-cut) and wrap it around each stuffed jalapeño. Secure the bacon with a toothpick to prevent it from unraveling during baking.
Step 5: Bake the Poppers
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top.
- Arrange the bacon-wrapped jalapeños on the wire rack. This will help the bacon cook evenly and get crispy.
- Bake for 20-25 minutes, or until the bacon is crispy and the jalapeños are tender.
Step 6: Broil for Extra Crispiness
- For extra crispy bacon, broil the poppers on high for an additional 2-3 minutes. Keep a close eye on them to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 130
- Sodium: 200mg
- Protein: 6g