Bacon Jalapeno Poppers are the easiest appetizer recipe! Jalapeno peppers stuffed with cream cheese and cheddar, wrapped in bacon, then baked.
Bacon Jalapeno Poppers are spicy jalapenos cut in half and stuffed with a combo of cheddar cheese and cream cheese, then wrapped in a savory salty piece of bacon and baked to perfection. You may have had jalapeno poppers at your favorite restaurant but homemade are next level. They’re spicy, savory, and are everything an incredible game day appetizer recipe should be.
The bacon around the jalapeno helps to hold the filling in, while the top of it gets crispy in the oven, giving the jalapenos the perfect great combo of crunchy and creamy texture. These peppers are addicting so if you are serving for a party, you might want to make a double batch.
Prep poppers ahead of time for a ready to go appetizer! Assemble the jalapeno poppers but instead of baking them, put them in the freezer. Seal the poppers in an airtight container, with parchment paper between each layer to stop them from sticking together. When you’re ready to bake, take them straight from the freezer to the oven, adding a few more minutes of cook time. Jalapeno poppers will last in the freezer for 4-5 months. You can also prep the poppers the day before and just refrigerate them until you’re ready to bake.
The Best Game Day Appetizer Recipes
- Prep: Preheat the oven and prepare your jalapenos by cutting in half and removing the seeds and membranes. The easiest way to do this is scrape a spoon from stem to base. Place the jalapenos on a baking sheet.
- Mix: In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese. Make sure you bring your cream cheese to room temperature or it won’t be easy to mix or stuff your peppers.
- Assemble: Fill each jalapeno pepper half with the cream cheese mixture up to the edge of the pepper. Wrap stuffed pepper with a halved piece of bacon. Place cheese mixture side up on baking sheet. If your bacon isn’t staying in place, use a toothpick to hold it together. You can put it straight through the pepper.
- Bake: Bake in the oven for 15 minutes, or until the bacon is cooked through and crispy and the peppers are tender.
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- Sausage: For an even meatier option, cook sausage in a skillet and mix with the cheese before stuffing the jalapeños. You could also add shredded chicken, diced ham, or pulled pork, just make sure whatever meat you add is cooked through first.
- Southwest: For a Southwest spin try using pepper jack cheese instead of cheddar, and add ½ teaspoon of cumin and garlic to the cream cheese.
- Peppers: If you want crunchy peppers, but less spice, use this same filling for sweet mini peppers, or poblano peppers. For poblano peppers, use a whole piece of bacon since they are larger.
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How to Store
- Serve: Let your peppers cool for at least 5 minutes before serving because that cream cheese filling is going to be hot! They can be at room temperature for up to 2 hours, but are best served warm.
- Store: If you have any leftovers, place in an airtight container and store in the fridge for up to 4 days. Pop one in the microwave for 45 seconds to get it hot and gooey again.
- Freeze: Freeze leftovers in a sealed container with plastic wrap between layers to keep from sticking. Reheat from frozen in the oven for the best results.
- 4 ounces cream cheese
- 1/2 cup cheddar cheese , shredded
- 12 jalapeno peppers
- 12 slices bacon , cut in half
- Preheat oven to 400 degrees.
- Cut the jalapenos in half through the stem removing the inside seeds and membranes and placing them on a baking sheet.
- Mix the cream cheese and cheddar cheese together.
- Fill each jalepeno half up with cheese mixture and wrap with a piece of bacon.
- Bake for 15 minutes, or until bacon is cooked and crispy.