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Lightly spicy, wonderfully savory, and stuffed with a decadent cheesy mixture, a bacon wrapped jalapeño popper is the ultimate indulgent snack. Using just a few simple ingredients, anyone can easily make these savory bites in less than an hour for the perfect crowd-pleasing party appetizer!
Jalapeño poppers are a classic appetizer loved by pretty much everybody. I’ve always loved to serve them on game days or as part of my holiday party appetizer spread because they’re delicious and super simple to make. Nothing beats a good cheese and spice combo, and my bacon wrapped jalapeño popper recipe is not too spicy — so even the most sensitive palates can still enjoy them!
If you like a little more crunch, or if you’re looking for a meatless option, you can try baked jalapeño poppers. Or, you can serve these mouthwatering bacon-forward snacks alongside other classic appetizers like fried pickle spears and mini pizza bites for the ultimate party platter. I like to make these in the summer so that I can use fresh jalapenos from my garden, but even if you buy your peppers at the store, this is an all-around budget-friendly recipe!
INGREDIENT NOTES AND SUBSTITUTIONS
- Bacon – I highly recommend using thin slices of bacon for each bacon wrapped jalapeño popper. If the cut is too thick, you might have trouble wrapping the strips securely around the peppers and they may not crisp all the way through. You could also use turkey bacon, and the only change is a bit of a difference in texture.
- Jalapeño Peppers – If you’re using garden-fresh jalapeños, you might not have control over the shape or size. Ideally, I like to use jalapeños that are four to five inches in length for optimal stuffing and serving.
- Cream Cheese – Regular cream cheese makes these poppers wonderfully creamy and indulgent.
- Sharp Cheddar Cheese – I love to use a fresh block of good cheddar and shred it myself for the best flavor. Pre-shredded cheese sometimes contains additives that make it clumpy when it melts. For extra flavor and an extra spicy kick, you can substitute with Pepper Jack cheese, or use a mixture of your favorite cheeses!
- Worcestershire Sauce – This adds a wonderful depth of savory flavor in the stuffing mixture.
- Garlic Powder – A pinch of pungent garlic brings this whole snack together! Use minced garlic if needed, or try onion powder.
HOW TO MAKE BACON WRAPPED JALAPEÑO POPPER
1. Cook Bacon. Line a baking tray with parchment paper or foil and lay bacon slices on it in a single, flat layer. Bake at 400°F for 10 minutes. Once cooked, cut each piece in half and place on a paper towel-lined plate.
2. Prep Jalapeños. Slice jalapeños in half lengthwise, keeping them stem on. Scoop out and discard the veins and seeds. Place peppers cut side up on a greased wire rack on a baking tray.
3. Create Filling. Mix together your softened cream cheese, cheddar cheese, Worcestershire sauce, and garlic powder.
4. Stuff Peppers. Using your hands, scoop out small portions of the mixture and roll them into small log shapes to be placed inside the jalapeño halves. A spoon works fine for this part, too!
5. Wrap With Bacon. Wrap a half slice of bacon around each jalapeño half and secure with a toothpick.
6. Bake. No messy deep-frying is necessary for this recipe! Bake your jalapeño poppers at 400°F for about 20 minutes, or until bacon is crispy and cheese is melty.
7. Serve. Let the jalapeño poppers cool for about five minutes before serving. Serve with a homemade ranch sauce. Don’t forget to save your bacon grease for future uses like my Bacon Fat Gingersnaps!
Are Jalapeño Poppers Spicy?
Since you’re scooping out the vein and seeds, each bacon wrapped jalapeno popper will only contain a slight kick of spice. If you like things a little spicier, you could leave some seeds in or use large Serrano peppers instead.
What Do You Eat Bacon Wrapped Jalapeño Popper With?
These snacks are great as a part of a big appetizer spread, or they can be served as a side dish. I like to dip them in a rich, creamy blue cheese or ranch dressing to balance out the spice.
Are Jalapeño Poppers Healthy?
These are definitely a good low-carb, high-protein snack option and can be fairly wholesome when made with fresh, unprocessed ingredients. Though they contain a fair amount of cheese, these can easily be made pretty healthily with turkey bacon and some low-fat cheese.
Do You Eat Jalapeño Poppers Hot or Cold?
These jalapeño poppers are best served nice and hot, but eating the leftovers cold tastes fine as well! If you refrigerate these, they may become a bit soggier than they are when served crispy and hot.
Bacon Wrapped Jalapeno Poppers
- Preheat oven to 400°F. Line a baking tray with parchment paper or foil and lay bacon slices on it (no overlapping). Bake for 10 minutes.
- Remove bacon from the baking tray and cut each piece in half. Lay on a paper towel lined plate. Place a wire rack in baking tray. Spray the wire rack with cooking spray. Set aside.
- Wearing gloves (optional), slice the jalapeños in half lengthwise being sure to keep stem on if possible. Using a small spoon, scoop out the veins and seeds, discard. Place on lined baking tray cut side up.
- In a bowl mix together the softened cream cheese, shredded cheddar cheese, Worcestershire sauce and garlic powder.
- Carefully fill each jalapeño with the cheese mixture. I take a small scoop and mold it in my hands into a small cigar shape and press it into each jalapeño shell, otherwise spoon and press mixture into jalapeno.
- Wrap each jalapeno half with a half slice of bacon, secure bacon with a toothpick if needed. Arrange the wrapped jalapeno poppers on the wire rack.
- Bake for 20 minutes or until bacon is crispy and cheese is melted. Allow to cool 5 minutes before serving. Save bacon grease for other use (optional). I like to serve with Ranch dressing.
- Consider shredding your own cheddar cheese! Most pre-shredded cheeses are coated with potato starch which makes the melted cheese a little clumpy. You could also use pepper jack cheese, or a combo of each.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.