Let’s get the party started with this 4-ingredient Easy Bacon Wrapped Jalapeno Popper recipe. I have to admit, I have a weakness for jalapeno poppers. These bacon-wrapped jalapeno poppers are baked instead of fried and they’re even better than the fried version. Who can resist fresh jalapenos stuffed with cream cheese, cheddar cheese, and wrapped in crispy bacon, it doesn’t get much better than this.
INGREDIENTS TO MAKE IT
HOW TO PREPARE THIS JALAPENO APPETIZER?
Buy jalapenos that are about 3-4 inches long, you don’t want them to be too small. The jalapenos are sliced in half and the seeds and ribs get removed. Removing the seeds and ribs removes most of the heat from the peppers. If you like it spicier, leave some of the seeds and ribs in. Preheat the oven to 400 degrees F.
In a bowl add the cream cheese and cheddar cheese and combine well. I used Pepper Jack cheese because it is what I had on hand. You can use really any cheese you like.
Fill each of the jalapeno pepper halves with the cream cheese mixture. Make sure you don’t overfill or you will have a mess while the poppers bake since the cheese will ooze out all over the place. I find it easiest to just spread the cream cheese in with a butter knife. Wrap both cream cheese-filled halves with bacon and place on a cookie sheet. Continue to do this until you run out of cream cheese and peppers.
Place the cookie sheet into the oven to bake for 30-35 minutes.
Once the jalapenos are to your desired tenderness and the bacon is crisp remove from the oven. I like to serve my bacon-wrapped jalapeno poppers with ranch for dipping, but they taste great plain too. This is one of those appetizers where everyone will be asking you for the recipe. You can fill and wrap the jalapenos early in the morning and bake them later, and store them in the fridge until go time. Making a double batch, these will disappear quickly!
HOW TO FREEZE AND REHEAT?
You can freeze Easy Bacon Wrapped Jalapeno Popper appetizers on the baking sheet for one hour, then transfer them to a freezer-safe ziptop bag. When ready to serve, just place as many of the frozen jalapeno poppers as you would like on a baking sheet and add an additional 10 to 15 minutes to the baking time to account for them being frozen.
IF YOU NEED MORE APPETIZER IDEAS TRY THESE
Easy Bacon Zucchini Appetizer Bites
Easy Bacon Wrapped Jalapeno Popper
Equipment
- Non-Stick Cookie Sheet
Ingredients
- 1 Pound Bacon
- 10 Jalapeno Peppers (halved and seeds removed)
- 8 oz Cream Cheese (softened)
- ½ Cup Cheddar Cheese (shredded)
Instructions
- Cut the tops off the jalapenos and cut them in half. Remove the ribs and seeds.
- Preheat the oven to 400 degrees F.
- In a bowl add the cream cheese and cheddar cheese and combine well. I used Pepper Jack cheese because it is what I had on hand. You can use really any cheese you like.
- Fill one-half of the jalapeno with the cream cheese mixture and top with the other half of the pepper.
- Wrap both cream cheese-filled halves with bacon and place on a cookie sheet.
- Continue to do this until you run out of cream cheese and peppers.
- Place the cookie sheet into the oven to bake for 30-35 minutes. Or until the jalapenos are to your desired tenderness and the bacon is crisp.
