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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon made on a sheet pan for crispy bacon and bubbling, golden cheese filling. Halved, seeded jalapenos are stuffed, wrapped, and baked at 400°F until the filling visibly melts.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and set a wire rack over a lined baking sheet, so the poppers bake evenly with airflow. The rack should be ready before you start filling.
  2. Mix cream cheese, shredded cheddar, garlic powder, smoked paprika, and green onions until the mixture is uniform and thick. Stop when no streaks of cream cheese remain.
Stuff and wrap
  1. Fill each jalapeno half with the cheese mixture, pressing lightly so the filling reaches the edges. Keep jalapenos cut-side up for easy packing.
  2. Wrap each filled jalapeno half with a piece of bacon, tucking the ends underneath. Arrange seam-side down so the bacon stays in place while baking.
Bake and serve
  1. Arrange the wrapped jalapenos on the wire rack and bake 20-22 minutes until the bacon is crisp and the filling is bubbling. Look for active bubbling at the surface as the visual cue.
  2. Cool for 5 minutes before serving, letting the filling set slightly so it doesn’t run when bitten. Serve warm.

Notes

For the cleanest filling, soften the cream cheese to room temperature before mixing so it blends smoothly with cheddar. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a rack in a 350°F oven until warmed through and bacon re-crispens. Freezing is not recommended because the jalapenos can soften and release water after thawing. For a lighter swap, use turkey bacon instead of thin-cut bacon.