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Jalapeno Poppers

Jalapeno poppers with a creamy cheddar filling, wrapped in bacon and baked until the edges turn golden and crisp. Halved jalapenos are stuffed, bacon-wrapped, and cooked at 400°F for a smoky, spicy party appetizer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Jalapenos and filling
  • 12 jalapeno peppers halved and seeded
  • 8 oz cream cheese softened
  • 1 cup cheddar cheese shredded
  • 0.5 tsp garlic powder
Bacon wrap and hold
  • 12 slice bacon cut in half
  • 1 toothpicks

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 400°F. Let it fully heat before baking so the bacon crisps and the filling warms quickly.
  2. Mix cream cheese, cheddar cheese, and garlic powder. Stir until the mixture is evenly combined and thick.
  3. Fill each jalapeno half with the cheese mixture. Overfill slightly so the filling reaches the top edge.
Wrap and bake
  1. Wrap each stuffed jalapeno with a half slice of bacon. Secure it with a toothpick so the bacon holds snugly against the pepper.
  2. Arrange the jalapeno poppers on a sheet pan. Leave space between them so the bacon can crisp on all sides.
  3. Bake at 400°F for 18-20 minutes. Bake until the bacon is crispy and the edges look golden brown.
  4. Let the jalapeno poppers cool slightly before serving. The filling will firm up enough to hold while still staying hot inside.

Notes

For clean filling removal and easier stuffing, seed the jalapenos thoroughly and use softened cream cheese for smooth mixing. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat in a 350°F oven until warmed and the bacon edges re-crisp. Freeze is not recommended because the jalapenos can soften after thawing. For a lower-fat option, use turkey bacon and reduced-fat cream cheese while keeping the same bake time.