These Jalapeno Poppers are the best easy party appetizers that are super easy to make and everyone loves. Made with fresh jalapenos, cream cheese, green onion, and crispy bacon, they are always a crowd-pleaser!
Bacon Jalapeño Bites are a simple appetizer (or snack!) that involves stuffing jalapenos with a delicious cream cheese mixture, wrapping them in bacon, then serving with your favorite dipping sauce after baking. They’re mildly spicy and quite filling!
Trust me when I say that the recipe is so easy to make, and the flavor is extremely delicious. Actually, we are making this recipe for almost any party.
Let’s be honest… Jalapenos, bacon, and cream cheese – the ideal mix for a tasty appetizer.
You can make them for parties, holidays, or midnight snacks!
Ingredients For Bacon-Wrapped Jalapeno Poppers
These delicious Bacon-Wrapped Jalapeno Poppers call for some easy ingredients that are all keto-friendly. Here’s everything you’ll need to get started:
- Jalapeno – The hottest star of this recipe. Try to find some medium to large jalapeños because they are easier to handle and they cook faster.
- Cream Cheese – you can use any cream cheese you like. Just make sure you soften it first, so it blends easier with the other ingredients. Full fat or light cream cheese works great in this recipe.
- Cheddar Cheese – I used shredded sharp cheddar cheese. For a lightly spicy filling, choose Pepper Jack Cheese.
- Bacon – Choose traditional sliced, center-cut bacon – you’ll need about 12 slices. Thick-cut bacon is not the best option.
- Green Onion – If you are not a fan, you can use chives or skip them entirely.
How To Make Jalapeno Poppers?
This recipe is super easy to make, just by following some simple steps. You can find the complete printable recipe at the bottom of this page, but here are the essential steps:
- Cut the jalapenos in half and remove the seeds and stems. You can wear gloves to prevent burning your hands.
- Make the filling. Combine the cream cheese, cheddar cheese, green onion, and onion powder in a medium-sized bowl.
- Stuff the peppers. Fill each jalapeno with about a tablespoon of cheese mixture. Set them aside.
- Wrap the bacon. Cut the slice of bacon in half. Then wrap half a bacon slice around each filled jalapeño.
- Bake the poppers. Bake until the bacon is crispy and the jalapeño is softer.
How to Cut the Jalapenos
- Put on a pair of latex gloves! The seeds and ribs on the interior of jalapeño peppers are incredibly spicy. If you don’t wear gloves when cutting them, it can burn your skin, and if you contact your face or eyes, it’s pretty painful, and the burn lasts a long time.
- Slice the peppers in half, leaving the tail intact.
- Remove seeds: Using a spoon, gently take out and discard the seeds.
Tips For Making The Best Jalapeno Poppers
- Wear gloves while handling jalapeño peppers to avoid burning your fingers, and never wipe your eyes after touching them. Gloves are essential if your skin is super sensitive.
- Take off the seeds using a spoon to prevent coming into touch with your skin.
- I recommend leaving the tails on them. Split the tail in two so that both jalapeño halves will have them. That will help to grab them easier.
- Are jalapenos too hot for you? This might also work with another type of pepper, such as small sweet peppers.
How To Store
- You can store them in the fridge in a sealed container for about five days. Just make sure that they are at room temperature first.
- Reheat jalapeno poppers in the oven at 325F or in the microwave until heated through.
- Freezing Jalapeno Poppers is not the best option as frozen peppers tend to get mushy and the cream cheese topping soggy.
Can You Make This Reci[e Ahead of Time?
Sure! If you wish to make these ahead of time, just store them in the refrigerator for a day or two before baking.
Can I Grill Jalapeno Poppers?
Yes, you can grill these jalapeno poppers. First, prepare the poppers as indicated, then grill over medium heat for 5-7 minutes. Bacon has a lot of fat that will drip off, so be cautious of flare-ups.
What Goes with Jalapeno Poppers?
These delicious Bacon-Wrapped Jalapeno Poppers can be enjoyed as is, but they are also great dipped in:
If you’d like to change things up, you can add different add-ons to your filling. Here’re some ideas:
- fresh garlic
- hot sauce
Can I Make Air Fryer Jalapeño Poppers?
Yes! All you have to do is to follow the instructions as directed, then replace the oven with an air fryer. Set the air fryer at 370 degrees F and cook them for about 10 minutes.
Cooking at a higher temperature causes the cream cheese filling to cook too quickly, and it may burn while the bacon is still not thoroughly cooked.
Looking for More Delicious Appetizers? Try these:
- Cucumber Smoked Salmon Appetizer with Dill Cream Cheese
- Tomato & Mozzarella Pesto Caprese Skewers – 4 ingredients
- Easy Delicious Low Carb Keto Mini Cheeseburger with Big Mac Sauce
- Cream Cheese and Cheddar Ham Roll Ups
Bacon Wrapped Jalapeno Poppers
- Preheat the oven to 400°F/200°C and line a sheet pan with parchment paper or foil.
- Prepare the Jalapenos: Slice the jalapenos in half lengthwise and use a small spoon to scoop out the seeds and membranes.
- Make the cheese filling mixture: In a bowl, mix softened cream cheese, shredded cheddar cheese, green onion, onion powder, salt, and pepper.
- Assemble the jalapeno poppers: Fill each jalapeno with the cheese mixture.
- Cut the bacon in half and tightly wrap each jalapeno pepper.
- Bake: Place the peppers on the baking pan and bake for 20-25 minutes or until bacon looks crispy and browned.
- Cool for a few minutes before serving.
Air Fryer Instructions
- Cook the stuffed jalapenos at 370F/187C for about 10 minutes or until the bacon looks crispy and the cheese is melted.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
The full recipe is in the recipe card below. Readers that love this aslo made these recipes: