Easy Bacon Wrapped Jalapeno Poppers
- PREP 10min
- COOK 25min
- TOTAL 35min
When I need a slam dunk appetizer, I make this super easy jalapeño poppers recipe! Every time I make them, they fly off the plate. I highly recommend making a double batch!
You Will Need
6 jalapeño peppers, see tips for larger peppers
8 ounces cream cheese, softened
4 tablespoons thinly sliced green onion, white and light green parts
1 small garlic clove, finely grated or minced
Salt and fresh ground black pepper
12 slices thin-cut bacon, see tips
12 wooden toothpicks, soaked, soaked in water for 30 minutes
Directions
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
Slice each pepper in half, lengthwise. Use a spoon to scrape out the seeds and white membrane. (The seeds and white membrane are what make peppers spicy.)
Stir the cream cheese, green onion, garlic together, 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper together. Fill the pepper halves with the cream cheese mixture. If you have any leftovers, place it in an airtight container and use it for bagels or sandwiches.
Wrap one piece of bacon around a filled pepper half. If the bacon is so long that you need to double wrap it, slice it so that it will wrap around the pepper once. Then, secure the bacon with a toothpick. Watch our video for reference.
Arrange the peppers, filling side facing up, onto the baking sheet.
Bake until the bacon is crispy, and the peppers are tender, 20 to 25 minutes.
Adam and Joanne's Tips
- Jalapeño size: Jalapeño peppers vary considerably (see our video for proof). The filling shared above should be enough even if your peppers are on the larger size. You want enough bacon to wrap around each pepper half once (don’t double wrap, as it won’t crisp as well). If your peppers are small, you may want to cut each slice of bacon in half.
- Soaking toothpicks: Soaking them in warm water for 30 minutes to an hour before baking or grilling prevents them from burning in the oven or on the grill).
- Make ahead: Stuff and wrap jalapeño poppers up to 1 day in advance. Refrigerate in an airtight container until ready to bake.
- Grilled jalapeño poppers: Heat your grill to medium-high heat. Place a grill basket or aluminum foil on the grill. This prevents the poppers from falling through the grates. Arrange the peppers, filling side facing up, in the basket or on foil. Grill until the bacon is crispy and the peppers are tender, 15 to 20 minutes.
- The nutrition facts provided below are estimates.