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Jalapeno Poppers with Bacon

Jalapeno Poppers with Bacon are baked on a wire rack for crispy bacon and bubbling, creamy cheese filling. Halved, seeded jalapenos get stuffed with a cheddar-cream cheese mixture, then wrapped and roasted at 400°F until golden.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Jalapenos
  • 12 large jalapenos Halved lengthwise and seeded.
Cheese filling
  • 8 oz cream cheese Softened.
  • 1 cup shredded sharp cheddar
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 green onions Finely sliced.
Bacon wrap
  • 12 slice thin-cut bacon Halved crosswise.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep and preheat
  1. Preheat the oven to 400F. Set a wire rack over a lined baking sheet.
Make the filling
  1. In a mixing bowl, combine cream cheese, cheddar, garlic powder, smoked paprika, and green onions until evenly mixed.
Stuff and wrap
  1. Fill each jalapeno half with the cheese mixture.
  2. Wrap each jalapeno half with a piece of bacon, tucking the ends underneath.
  3. Arrange the poppers on the wire rack with the bacon side up.
Bake
  1. Bake for 20-22 minutes at 400F, until the bacon is crisp and the filling is bubbling.
Finish
  1. Cool for 5 minutes before serving.

Notes

For the crispest bacon, keep the poppers spaced on the rack and bake at 400F without crowding. Store leftovers in the refrigerator for up to 3 days; reheat on a sheet pan at 350F until warmed through. Freezing is not recommended because the jalapenos soften after thawing; for a lighter option, use turkey bacon in the same amount.