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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon: baked jalapeño halves filled with a creamy cheddar-cream cheese mixture and wrapped in crisp bacon. The filling bubbles and the bacon turns golden on a wire rack for easy draining and extra crunch.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

jalapenos
  • 12 jalapenos large, halved lengthwise and seeded
cream cheese
  • 8 oz cream cheese softened
shredded sharp cheddar
  • 1 cup shredded sharp cheddar
garlic powder
  • 0.5 tsp garlic powder
smoked paprika
  • 0.5 tsp smoked paprika
green onions
  • 2 green onions finely sliced
bacon
  • 12 bacon thin-cut slices, halved crosswise

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Prep
  1. Preheat oven to 400F and set a wire rack over a lined baking sheet, then keep the rack in place for even crisping.
  2. Mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and green onions until evenly combined and creamy.
  3. Fill each jalapeno half with the cheese mixture, packing it into the center so it will bubble during baking.
  4. Wrap each jalapeno half with a piece of bacon, tucking the ends underneath so the bacon stays put.
  5. Arrange the bacon-wrapped jalapeno halves on the wire rack with space around each piece for airflow.
Bake and serve
  1. Bake at 400F for 20-22 minutes, until the bacon is crisp and the filling is visibly bubbling.
  2. Cool for 5 minutes before serving so the filling sets slightly and is easier to bite.

Notes

For a cleaner bake, keep the jalapenos seeded and dry so the bacon clings well and the filling doesn’t thin out. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350F until warmed through. Freezing is not recommended because the jalapenos can soften after thawing. For a lower-fat option, use turkey bacon or light cream cheese while keeping the same seasonings and bake time.