Craving a new appetizer? Bacon-wrapped jalapeño poppers are an easy crowd-pleaser you can grill or bake. Fresh jalapeños are halved and hollowed, then filled with a seasoned cream cheese and cheddar mixture and wrapped in bacon. Cook them until the bacon is crisp and the cheese is melted for a smoky, cheesy bite that disappears fast at every gathering.
PIN IT FOR LATER!
Bacon, cheese, and jalapeños — what’s not to love? These bacon-wrapped jalapeño poppers make a fantastic appetizer for backyard barbecues, game days, or casual get-togethers. Make them ahead and chill in the fridge, then finish on the grill or in the oven just before serving so they’re hot, melty, and crisp.
They’re also extremely adaptable. Swap or add mix-ins to the cream cheese filling to suit your tastes, or make a batch, freeze them, and pull out what you need for last-minute entertaining.
Ingredients for Jalapeño Poppers
- Jalapeño peppers
- Cream cheese (softened)
- Green onion (minced)
- Garlic powder
- Sharp cheddar cheese (shredded)
- Bacon slices
Add-In Ideas!
- Finely chopped mushrooms
- Finely chopped bell peppers
- Chopped artichokes
- Chopped olives
- Chopped tomatoes
- Skip the bacon and mix in cooked, crumbled sausage with the cream cheese
- Try cooked chorizo, crab, chopped chicken, or pulled pork for different flavor profiles (ensure meats are fully cooked before adding)
Steps to Prepare
These jalapeño poppers are straightforward and require just a few steps and simple ingredients.
- Prep the jalapeños – Trim the stems and slice each pepper in half lengthwise. Remove seeds and membranes (gloves recommended). A melon baller or grapefruit spoon helps remove seeds cleanly.
- Mix the filling – Combine softened cream cheese, minced green onion, garlic powder, and shredded cheddar. Fill each jalapeño half with the mixture, packing it in gently.
- Wrap with bacon – Wrap each stuffed half with a slice of bacon and secure with a toothpick if needed.
- Chill – Refrigerate assembled poppers for at least 1 hour. Chilling firms the filling and helps prevent it from oozing during cooking.
- Grill – Preheat grill to medium-high (or preheat your oven to 425°F). Place poppers cut side down on greased grates and cook about 6 minutes, until bacon begins to crisp. Flip, reduce heat to medium-low, and grill another 10–12 minutes until bacon is cooked and cheese is melted.
- Bake – Place poppers cut side up on a foil-lined, sprayed baking sheet and bake 10–15 minutes, until cheese bubbles and bacon is crisp.
Make-Ahead & Freezer Tips
These poppers are perfect for party prep. Assemble them in advance and refrigerate, then grill or bake when guests arrive. They also freeze well for easy future meals.
Make ahead: Assemble and refrigerate for up to a day. Cook straight from chilled, adding a few extra minutes if needed.
To freeze: Arrange assembled poppers on a baking sheet and freeze until solid. Transfer to a freezer bag, removing as much air as possible. Store 2–3 months. Cook from frozen on the grill or in the oven, adding extra time (about 25–30 minutes at 425°F from frozen).
Expert Tips
- Wear gloves when removing seeds and membranes, and avoid touching your face or eyes — jalapeño oils can irritate skin and eyes.
- Remove all seeds and membranes to make poppers mild; leave some membrane for extra heat.
- Choose jalapeños of similar size to ensure even cooking; larger peppers hold more filling and are easier to work with.
- Use softened cream cheese for easy mixing and a smooth filling.
- Grate cheddar from a block for better melt and flavor; pre-shredded cheese often contains anti-caking agents.
- Do not overcook; over-softened jalapeños will lose structure.
- Store leftovers in an airtight container in the refrigerator for up to three days and reheat before serving.
Complete Your Meal
- Asian Pork Loin
- Bacon Ranch Chicken Kabobs
- Marinated Grilled Vegetable and Steak Kabobs
- Smoked Eggs or Smoked Deviled Eggs
Video
Watch a step-by-step video to see the process and timing for these poppers.
Jalapeño Poppers
Ingredients
- 8 jalapeño peppers
- 8 oz cream cheese softened
- 1 green onion minced
- 3/4 tsp garlic powder
- 1/2 c. sharp cheddar cheese shredded
- 16 bacon slices
Instructions
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Preheat grill to medium-high or preheat oven to 425°F.
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Trim stems, halve jalapeños lengthwise, and remove seeds and membranes (wear gloves).
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Mix cream cheese, green onion, garlic powder, and shredded cheddar. Stuff each jalapeño half with the filling.
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Wrap each stuffed jalapeño with bacon and secure with a toothpick if needed.
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Refrigerate assembled poppers at least 1 hour to help the filling set.
To Grill:
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Grease grill grates. Place jalapeños cut side down and grill until bacon begins to crisp (about 6 minutes). Flip, lower heat to medium-low, and cook 10–12 more minutes until bacon is done and cheese is melted.
To Bake:
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Place poppers cut side up on a foil-lined, sprayed baking sheet and bake 10–15 minutes or until cheese bubbles and bacon is crisp.
Tips
- Wear gloves when removing seeds and membranes and avoid touching your face or eyes.
- Remove membranes and seeds for mild poppers; leave some membrane for more heat.
- Choose jalapeños of uniform size so they cook evenly; larger peppers are easier to fill.
- Use softened cream cheese for smoother filling and grate cheddar from a block for better melt.
- Don’t overcook the peppers to preserve texture.
- Store leftovers in an airtight container in the refrigerator for up to three days and reheat before serving.
Nutrition Information
We are not dietitians. Nutrition info is calculated and may vary; consult a nutritionist or trusted calculator for exact values.