Go Back
baked jalapeno poppers wrapped in bacon on a slate serving platter

Jalapeno Poppers

Cream cheese and cheddar stuffed jalapenos wrapped in beef bacon and baked in two stages for a crisp wrap without a deep fryer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 12 poppers
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 8 oz 225 g full-fat cream cheese, softened
  • 1 cup 115 g shredded sharp cheddar cheese
  • 1/4 cup 25 g grated parmesan
  • 2 green onions finely sliced
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 12 medium jalapenos about 1 lb / 450 g, halved and seeded
  • 6 slices beef bacon halved crosswise
  • Wooden toothpicks soaked

Method
 

  1. Halve and seed the jalapenos.
  2. Mix cream cheese, cheddar, parmesan, green onion, garlic powder, smoked paprika, and salt.
  3. Pipe filling into the pepper halves.
  4. Wrap each with half a bacon strip and secure with a toothpick.
  5. Bake at 375°F (190°C) for 15 minutes.
  6. Broil 2 to 3 minutes until the bacon is crisp.
  7. Rest 5 minutes before serving.

Notes

Chill stuffed peppers 15 minutes before wrapping in a warm kitchen; soft filling wraps messier.
Leave the ribs in on a few peppers for a hotter batch mixed in with the mild ones.
Buy jalapenos close in size so the whole tray finishes cooking at the same rate.
Storage Notes:
Refrigerate baked poppers up to 4 days in an airtight container.
Freeze unbaked, assembled poppers up to 2 months; bake straight from frozen with extra time.
Reheat in a 375°F (190°C) oven rather than the microwave, or the bacon turns rubbery.