Jalapeños are the most thrilling one-biters for cookouts, game days, or just snacking by the pool. This gorgeous green pepper is for you if you’re into spicy food. And, of course, jalapeños are even better when stuffed and wrapped with crispy bacon — that’s a snack no one can say no to. For years, bacon-wrapped jalapeño poppers have been crowd-pleasers in Mexican restaurants and burger joints. Well, now you’ll learn to make them at home.
Contents…Why Make These |
This bacon-wrapped jalapeño popper recipe will let you prepare fast and easy fiery one-bite snacks to spice up any party.
Jalapeños can be quite elegant, and they’re not even all that spicy. Besides, a little heat hasn’t killed anyone — in fact, it’s good for you! Here’s how to make bacon-wrapped jalapeño poppers effortlessly.
Why Make Bacon-Wrapped Jalapeño Poppers?
Let’s face it; snacks can get boring pretty quickly. Chips and dips, wings, and tenders, we all love them, but there’s so much more to life.
Jalapeño poppers, on the other hand, are exotic, adventurous, and immensely satisfying — and you really can pop them in your mouth!
And don’t get me started in their addictive heat; there’s nothing like it! Well, it’s time to make the Mexican-inspired snack and spice up our lives a little.
What You Need for Bacon Wrapped Jalapeno Poppers
- Bacon – A crispy layer of bacon will make you forget you’re biting into a hot pepper! Crunchy, fatty goodness is a must for my bacon-wrapped jalapeño poppers.
- Onion – Onion makes the perfect flavor base in many recipes. It also adds delicious texture to our filling.
- Green Onions – Green onions are more than decoration; they add unique freshness to our jalapeño peppers. (Check out my guide on How to Cut Green Onions.)
- Garlic – Everything is better with garlic, especially these cheesy bites, and the incredible flavor balances the heat and bacon.
- Jalapeños – Our poppers’ star ingredient! These green peppers are spicy and crunchy, and when stuffed, they are seriously addictive.
- Cream Cheese – Smooth and creamy, this drool-worthing ingredient holds it all together and perfectly balances all the flavors in our spicy bacon-wrapped jalapeño poppers.
- Cheddar – For poppers, more cheese is better, and the sharp, flavorful cheddar is a great choice.
- Butter – Butter not only gives our poppers a creamy feel, but it also tames the pepper’s heat just a little.
Alternative Ingredients
- Jalapeños – Serrano peppers are a great replacement if you can’t find fresh jalapeños. They’re only slightly thinner, so they’re similar in size and equally spicy.
- Bacon – Turkey bacon works as a low-fat alternative if you need to stay away from pork, and salami is also a surprisingly good substitute.
- Cheddar – Manchego is a superb substitute for cheddar; it’s tangier too because it’s made with sheep’s milk. Fontina is another intensely flavored cheese that goes well in this recipe.
Tips and Tricks
When sauteing your garlic, green onion, and onion, add a tablespoon of butter to the frying pan to give your popper filling an even richer taste. Who said fat is bad for you?😉
Regulate your poppers’ heat by leaving some of the pepper’s veins and seeds untouched. Clean jalapeños aren’t spicy as most of the heat is in the seeds!
To further calm down the heat, rinse the hollowed jalapeños with cold water. You’ll eliminate more of the capsaicin (what gives peppers their potency).
Serving and Storage Instructions
Let your bacon-wrapped jalapeño poppers cool down just enough to keep from burning your mouth. You want them still warm enough to experience all that gooey cheesy goodness.
Store jalapeño poppers tightly tucked in a plastic container in the fridge or freezer. Put on a lid to prevent them from drying out or getting frostbite.
Reheat jalapeño poppers in the microwave (20-30 seconds). It’s even better heated in a 350℉/177℃ oven for about 5-8 minutes, then two minutes under the broiler to crisp up the breadcrumb topping. Yum!
FAQs
Jalapeños have between 4,000 and 8,500 Scoville Heat Units (SHU), so they’re really not that spicy. Habaneros and Scotch bonnets can have up to 350,000 SHU! Now that can start a fire!
Seasoned ground meat is a popular filling, and you only need around a teaspoon of meat for each. Honestly, almost anything you like on a pizza would go good in a popper; just dice it, so it fits in the jalapeno.
Just about every culture has a fabulicious stuffed pepper recipe. Green or red bell peppers in Europe and North America are pretty popular. In Mexico, stuffed poblano peppers are ultra-popular and absolutely delicious.
What to Serve with Bacon Wrapped Jalapeño Poppers?
I love serving these snacks on game day or at backyard parties, so they’re great with other festive snacks, including chicken wings, homemade tortilla chips for nachos, and guacamole. I like to sneak in some baked sweet potato fries into the oven while I’m baking the jalapeño poppers.
More Recipes to Try
- Stuffed Green Bell Peppers
- Pineapple Jalapeños Corn Muffin
- Deviled Eggs with Bacon and Jalapeños
- Buffalo Chicken Wings
How to Make Bacon-Wrapped Jalapeno Poppers
Prepare the Filling
- Cut the Bacon – Cut the bacon slices in half crosswise. Reserve a bacon piece for each jalapeño half (5 or 6), and chop the rest.
- Fry the Bacon – Fry the chopped bacon in a medium-sized skillet heated on medium. Cook for 5-7 minutes, or until the bacon is perfectly crispy. Drain off the fat, but leave about a tablespoon in the skillet. (Photo 1)
- Sautee the Veggies – Add the onions, green onions, and garlic and stir for another minute. Be careful to not let them burn. Put the onion and garlic mixture in a large mixing bowl and let it cool. (Photo 2)
Assembly and Final Stretch
- Heat the Oven – Preheat the oven to 375℉/190℃. Line a sheet pan with parchment (or foil), then grease with a cooking spray.
- Prepare the Jalapenos – Wearing gloves, cut the jalapenos in half lengthwise. Remove the seeds and ribs to create a fillable cavity using a spoon. Set them aside and prepare the filling. (Photos 3&4)
- Make the Filling – Combine the cream cheese, cheddar cheese, onion mixture, Creole seasoning, cooked bacon, salt, and pepper in a medium bowl. (Photos 5&6)
- Stuff the Jalapenos – Stuff each half of a jalapeno with the cheese filling. (Photos 7-9)
- Wrap the Jalapeños – Then wrap each stuffed pepper half with a piece of bacon. Secure with a toothpick. (Photo 10)
- Bake – Arrange the stuffed jalapenos on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve before they get cold.😋
Watch How To Make It
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Bacon-Wrapped Jalapeno Poppers
Ingredients
- 5-6 strips bacon, sliced in half crossways
- ¼ cup onion, finely diced
- 1 small green onion, finely diced
- 1 teaspoon garlic, finely diced
- 5-6 jalapeno peppers
- 4 ounce cream cheese, softened
- 2 ounce sharp cheddar, shredded (can sub with Gouda)
- ½ teaspoon Creole Seasoning
- Salt and pepper, to taste
Instructions
- Cut the bacon slices in half crosswise. Reserve a bacon piece for each jalapeño half (5 or 6), and chop the rest.
- Fry the chopped bacon in a medium skillet heated on medium. Cook for about 5-7 minutes, or until the bacon is perfectly crispy. Drain off the fat, but leave about a tablespoon in the skillet.
- Add the onions, green onions, and garlic and stir for another minute. Be careful to not let it burn. Put the onion and garlic mixture in a large mixing bowl and let it cool.
Assembly
- Preheat the oven to 375℉/190℃. Line a sheet pan with parchment (or foil), then grease with a cooking spray.
- Wearing gloves, cut the jalapenos in half lengthwise. Remove the seeds and ribs to create a fillable cavity using a spoon. Set them aside and prepare the filling.
- Combine the cream cheese, cheddar cheese, onion mixture, Creole seasoning, browned bacon, salt, and pepper in a medium bowl.
- Stuff each half of a jalapeno with the cheese filling. Then wrap each stuffed pepper half with a piece of bacon. Secure with a toothpick.
- Arrange the stuffed jalapenos on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve before they get cold.
Tips & Notes:
- When sauteing your garlic, green onion, and onion, add a tablespoon of butter to the frying pan to give your popper filling an even richer taste. Who said fat is bad for you?
- Regulate your poppers’ heat by leaving some of the pepper’s veins and seeds untouched. Clean jalapeños aren’t spicy as most of the heat is in the seeds!
- To further calm down the heat, rinse the hollowed jalapeños with cold water. You’ll eliminate more of the capsaicin (what gives peppers their potency).
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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