If you’re looking for an appetizer that always disappears first, these bacon wrapped jalapeño poppers are it. Fresh jalapeños are stuffed with a creamy, cheesy filling, wrapped in smoky bacon, and baked until crispy and bubbly. They’re easy to prep, perfect for parties, and absolutely irresistible.
THIS POST MAY CONTAIN AFFILIATE LINKS. I MAY EARN A COMMISION IF YOU PURCHACE. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.
Even better, these poppers are baked in the oven — no frying required — which makes them simple, reliable, and great for entertaining. Whether you’re serving them for game day, holidays, or just because, you may want to make a double batch… because they go fast.
Table of contents
Why You’ll Love These Jalapeño Poppers
- Easy oven-baked appetizer (no grill or fryer needed)
- Creamy, cheesy filling with just the right kick
- Bacon gets crispy without drying out the peppers
- Perfect for parties, holidays, and game day spreads
- Make-ahead friendly
Ingredients You’ll Need
- Fresh jalapeños
- Cream cheese
- Shredded cheddar or cheddar jack cheese
- Garlic -minced
- Onion powder
- Smoked paprika
- Salt & black pepper
- Thin-cut bacon
(Exact measurements are in the recipe card below.)
How to Make Bacon-Wrapped Jalapeño Poppers
- Slice the jalapeños in half lengthwise and remove seeds and membranes.
- Mix the cream cheese filling until smooth and well combined.
- Fill each jalapeño half with the cream cheese mixture.
- Wrap each stuffed jalapeño with bacon.
- Bake until the bacon is crispy and the filling is bubbly.
That’s it — simple, classic, and always a crowd favorite.
Tips for the Best Oven-Baked Jalapeño Poppers
- Use thin-cut bacon so it crisps up fully in the oven.
- Bake poppers on a wire rack over a baking sheet to allow airflow.
- For less heat, remove all seeds and membranes.
- For extra flavor, add green onions or crumbled bacon to the filling.
Storage & Reheating
Store leftover jalapeño poppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until warmed through and crisp again. Avoid microwaving, as it softens the bacon.
FAQ: Jalapeño Poppers
Can I make jalapeño poppers ahead of time?
Yes! Assemble them up to 24 hours in advance, cover tightly, and refrigerate. Bake just before serving.
How do I make them less spicy?
Remove all seeds and membranes, or soak the jalapeños in cold water for 20–30 minutes before filling.
Can I use the air fryer instead?
Yes! These bacon-wrapped jalapeño poppers can be made in the air fryer if you prefer. Preheat the air fryer to 375°F. Arrange the poppers in a single layer, seam-side down, leaving space between them. Air fry for 10–12 minutes, flipping halfway through, until the bacon is crispy and the filling is bubbly. Cook in batches if needed to avoid overcrowding.
Tip: Thin-cut bacon works best in the air fryer to ensure it fully crisps without overcooking the peppers.
Love spending time in the kitchen or by the grill? You’ll love my Foodie & Griller apparel — made for cooks who do it with style
Bacon Wrapped Jalapeño Poppers
Ingredients
- 12 jalapeños
- 8 oz cream cheese softened
- 1 cup shredded cheddar or cheddar jack cheese
- 1 clove garlic minced
- ½ tsp onion powder
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 12 slices bacon thin-cut-cut in half
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
- Slice jalapeños in half lengthwise and remove seeds and membranes.
- In a bowl, mix cream cheese, shredded cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Fill each jalapeño half with the cream cheese mixture.
- Wrap each with half a slice of bacon, securing with a toothpick if needed.
- Place on the wire rack and bake for 25–30 minutes, until bacon is crispy.
- Optional: Broil for 1–2 minutes at the end for extra crispiness.
Notes
Notes
- Thin-cut bacon works best for oven baking.
- For sweet heat, brush bacon lightly with hot honey during the last 5 minutes.