Bacon-Wrapped Jalapeño Poppers

Jalapeño Poppers with Bacon

These jalapeño poppers start with open pepper halves filled with cream cheese and cheddar. A half-slice of regular-cut bacon wraps around each one, leaving the cheese visible as it bubbles and browns in the oven. Keep the filling level with the pepper edges to limit spills, and judge doneness by the bacon and peppers rather than the timer alone. Removing the pale ribs makes the poppers milder; leaving some in adds heat.

Makes about 24 poppers, or 8 appetizer servings of 3 poppers each.

Ingredients for Jalapeño Poppers with Bacon

• 12 large fresh jalapeño peppers (about 450g)
• 8 ounces cream cheese, softened (225g)
• 1 cup shredded cheddar cheese (115g)
• 12 slices regular-cut bacon, cut in half crosswise (about 340g)
• Optional: 1/2 teaspoon garlic powder
• Optional for serving: About 1/2 cup ranch dressing or ranch dip

How to Make Bacon-Wrapped Jalapeño Poppers

1. Preheat the oven: Position an oven rack in the center and preheat to 400°F (205°C). Set a wire rack over a rimmed baking sheet to catch the bacon drippings.
2. Prepare the peppers: Wearing food-safe gloves if available, halve the jalapeños lengthwise. Remove the seeds and pale ribs for milder poppers, or leave some ribs in for more heat.
3. Mix the filling: Stir the softened cream cheese and cheddar together until evenly combined. Mix in the garlic powder if using.
4. Fill and wrap: Spoon the cheese mixture into each pepper half, keeping it level with the edges rather than heaping it up. Wrap one half-slice of bacon around the middle of each half, leaving the cheese visible. Tuck the bacon end underneath; use a toothpick only if it will not stay in place.
5. Bake: Arrange the poppers bacon-end-side down on the wire rack in a single layer, with a little space between them. Bake uncovered for about 25 to 30 minutes, starting to check around 20 minutes. Do not flip them. They are ready when the bacon is browned and rendered with crisped edges, the cheese is bubbly with a few toasted spots, and the peppers are tender but still hold their shape.
6. Rest and serve: Let the poppers rest for about 5 minutes so the filling settles. Remove any toothpicks and serve with ranch dip on the side, if desired.

If you do not have a wire rack, bake the poppers directly on a foil-lined rimmed baking sheet. Their undersides may brown less evenly. No added oil is needed; the bacon renders as it cooks.

Why Regular-Cut Bacon Works Best Here

Regular-cut bacon has time to brown while the peppers soften. Thick-cut bacon may still be soft when the peppers are tender, so it is not suited to the same bake window. Wrap each piece snugly without stretching it tightly enough to pull the pepper apart.

Adjusting the Jalapeño Heat

Jalapeños vary in heat. Removing the seeds and all the pale ribs gives a milder result, while leaving some ribs in makes the poppers hotter. After handling the peppers, wash your hands and tools thoroughly and avoid touching your face.

Make-Ahead and Leftovers

Assemble the poppers, cover, and refrigerate for up to 8 hours before baking. Bake until the bacon and peppers reach the doneness cues above rather than relying only on the clock.

Cool leftovers and refrigerate in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven until warm. The bacon may be less crisp after storage.

Nutrition

Approximate nutrition per serving of 3 poppers: 400 calories, 22g protein, 33g fat, and 7g carbohydrates. Approximate nutrition per 100g: 285 calories, 15g protein, 23g fat, and 5g carbohydrates. Values vary with the ingredients used and the amount of bacon fat rendered during baking.