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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon are baked on a wire rack until the bacon turns crisp and the cheese filling bubbles golden. Expect creamy cream cheese, sharp cheddar, and smoky spice stuffed into seeded jalapeno halves for a Tex-Mex snack.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Jalapeno poppers filling and topping
  • 12 jalapenos Halved lengthwise and seeded
  • 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
  • 12 thin-cut bacon Halved crosswise

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 400F and set a wire rack over a lined baking sheet to keep the bacon crisp.
  2. Mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and green onions until smooth and evenly combined.
Fill and wrap
  1. Fill each jalapeno half with the cheese mixture, packing it into the cavity.
  2. Wrap each jalapeno half with a piece of bacon, tucking the ends underneath so it stays in place during baking.
  3. Arrange the bacon-wrapped jalapeno poppers on the rack with space between each piece.
Bake and finish
  1. Bake for 20-22 minutes at 400F until the bacon is crisp and the filling is bubbling.
  2. Cool for 5 minutes before serving so the cheese sets slightly and is easier to bite.

Notes

For the crispiest bacon, use a wire rack and don’t overcrowd the jalapenos so hot air circulates. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a 350F oven until warmed through. Freezing isn’t recommended because jalapenos and cheese can soften after thawing. For a lower-fat option, use reduced-fat cream cheese and light cheddar in the same proportions.