These Jalapeño Poppers with Bacon are crunchy, creamy, and just the right amount of spicy. You get a rich cheesy filling tucked inside jalapeños, wrapped with crisp bacon for that salty bite everyone loves. They’re the kind of appetizer that disappears fast at parties, game day, and holiday get-togethers.
Introduction
If you’ve ever ordered jalapeño poppers and thought, “I need these at home,” this is your recipe. Jalapeño Poppers with Bacon is a total fan-favorite because it’s simple, feels special, and tastes better than restaurant versions when it comes out hot and bubbly.
The standout trick is pre-cooking the bacon just a little before wrapping. That small step helps the bacon get crispy at the same time the filling gets melty, so you don’t end up with undercooked bacon. Trust me, don’t skip it—your Jalapeño Poppers with Bacon will come out perfect.
Why You’ll Love This Jalapeño Poppers with Bacon
- Party-perfect: The ultimate game day snack and potluck appetizer.
- Better than restaurant: Hot, fresh, extra cheesy, and crisp.
- Easy to make: Simple steps with pantry-style ingredients.
- Crowd-pleaser: Spicy, creamy, salty, and crunchy in one bite.
- Make-ahead friendly: Prep ahead and bake when you’re ready.
Ingredients for Jalapeño Poppers with Bacon
The Poppers
- Fresh jalapeños (10): The cup for the creamy filling.
- Tip: Choose jalapeños that are similar in size so they bake evenly.
- Bacon strips (10): Adds crispy, salty flavor and holds the poppers together.
- Tip: Thin-cut bacon crisps faster than thick-cut.
- Swap: Turkey bacon (watch cook time—it browns differently).
Creamy Filling
- Cream cheese, softened (8 oz): The creamy base that makes poppers rich and smooth.
- Tip: Softened cream cheese mixes faster and smoother.
- Shredded cheddar (1 cup): Adds bold, melty cheese flavor.
- Swap: Monterey Jack or pepper jack if you want extra kick.
- Green onions, sliced (2): Fresh flavor that cuts through the richness.
- Swap: 1 tbsp minced chives.
Seasoning
- Garlic powder (1/2 tsp): Cozy savory flavor.
- Smoked paprika (1/2 tsp): Adds a little smoky warmth.
- Swap: Regular paprika.
- Salt (1/4 tsp) + black pepper (1/4 tsp): Season to taste (go easy—bacon is salty).
Optional Add-Ins
- Ranch seasoning (1 tsp): Makes the filling taste extra snacky.
- Hot sauce (1 tsp): For more heat.
- Breadcrumb topping (2 tbsp): Sprinkle on top for crunch (optional).
How to Make Jalapeño Poppers with Bacon
- 1. Preheat your oven to 400°F and line a baking sheet with parchment paper (or foil for easy cleanup).
- 2. Par-cook bacon in a skillet over medium heat for 2–3 minutes, just until it starts to render fat but is still flexible. Transfer to a paper towel-lined plate.
- 3. Slice jalapeños lengthwise and scoop out seeds and membranes with a spoon. (If you want them milder, remove more of the inner white parts.)
- 4. Mix cream cheese, cheddar, green onions, garlic powder, smoked paprika, salt, and pepper in a bowl until smooth.
- 5. Fill each jalapeño half with a generous spoonful of the cheese mixture, smoothing the top.
- 6. Wrap each filled jalapeño with one strip of par-cooked bacon (usually one half-strip per popper). Place seam-side down on the baking sheet. If needed, secure with toothpicks.
- 7. Bake for 18–22 minutes, until the bacon looks crisp and the filling is hot and bubbly. For extra crisp tops, broil for 1–2 minutes at the end—watch closely.
- 8. Cool for 5 minutes (filling is very hot!), then serve with ranch-style dip.
Tips for Perfect Jalapeño Poppers with Bacon
- Par-cook the bacon: Helps it crisp up on the same timeline as the filling.
- Use thin-cut bacon: It wraps easily and gets crisp faster.
- Don’t overfill: Too much filling can bubble out and burn.
- Bake on a rack if you have one: A rack set over the sheet pan helps bacon crisp all around.
- Cool a few minutes: The filling sets slightly so it’s easier to bite.
Variations & Substitutions
- Extra cheesy: Add a little mozzarella for extra melt.
- Spicy version: Use pepper jack and add a dash of hot sauce.
- Sweet-and-spicy: Brush bacon lightly with 1 tsp brown sugar before baking.
- Meat-free option: Skip bacon and bake poppers plain, topping with a sprinkle of breadcrumbs.
- Air fryer option: Air fry at 375°F for 10–12 minutes, until bacon is crisp (work in batches).
- Leftover idea: Chop and add to nachos or loaded baked potatoes.
Storing & Reheating
Store leftover Jalapeño Poppers with Bacon in an airtight container in the fridge for up to 4 days.
Reheat in the oven at 375°F for 8–12 minutes until hot and crisp again, or reheat in an air fryer at 350°F for 4–6 minutes.
Freezing: Freeze baked poppers on a tray, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 375°F until hot, about 15–20 minutes.
Serving Suggestions & Pairings
- Serve with ranch-style dip, sour cream, or salsa for dipping.
- Pair with sliders, wings, or chips for a full game day spread.
- Add a veggie tray on the side to balance the richness.
- Great for holidays, potlucks, and backyard gatherings.
Reader Review: “These jalapeño poppers with bacon were gone in minutes! Crispy bacon, creamy filling—absolute perfection.”
If you make this Jalapeño Poppers with Bacon, leave a rating and a comment! Do you like yours mild and creamy, or extra spicy with pepper jack?