Jalapeño Poppers
Making jalapeño poppers at home is wonderfully simple and only requires THREE ingredients! This is the perfect crowd-pleasing, easy appetizer; whether you’re having a cookout, watching a game, or hosting a party, everyone will love these.
Years ago, I needed a very quick, impromptu, no-time-for-the-store appetizer and when I surveyed my fridge, I found a bag of jalapenos, cream cheese, and bacon, among other things. I immediately knew I could whip up some jalapeno poppers and, much to my amazement, they were gobbled up and raved about, even from guests who claimed they didn’t like spicy anything.
If you’re looking for snacks that you can scale up and prepare easily (even ahead of time), these should be at the top of your list!
Only THREE Ingredients!
The absolute best part about jalapeño poppers (other than how utterly delicious they are) is that they are ridiculously easy to make and super simple to scale for a party of 2 to a party of 50. Here is all you’ll need:
- Jalapeno Peppers – The star of the show… whether you grow your own or buy them from the store, any traditional jalapeno peppers will work.
- Cream Cheese – I use block cream cheese for this and prefer the full-fat variety so that it doesn’t get watery.
- Bacon – Use your favorite brand, but I do not recommend thick cut, as it will just take too long to cook.
Customization Options
There are so many ways to customize these jalapeno poppers, but here are a few ideas:
- Chop bacon instead of wrapping – In lieu of wrapping each jalapeno in bacon, you could cook it separately until crisp, chop it up and mix it into the cream cheese.
- Add shredded cheese – I love this cheesy addition! Use your favorite, but I really like sharp cheddar cheese, colby, or a Montery Jack blend here. You could also add grated Parmesan cheese (in the mixture or on top).
- Add extra flavorings – I honestly don’t feel these need much extra pop, but you could finely chop green onions, chives, garlic, use garlic powder, cayenne, etc. and add them to the cream cheese mixture if you want to include additional flavors.
- Add a crunchy topping – The bread crumb topping from my cajun mac and cheese recipe is my favorite! To use it here, combine ½ cup panko bread crumbs with 2 tablespoons melted butter, then sprinkle over the prepared jalapeno poppers before baking.
How to Make Jalapeno Poppers
These come together quickly and easily; here’s how!
Step #1: Prep the Jalapenos – I recommend that you wear gloves to handle jalapeno peppers; there is nothing worse than getting the spicy oil on your hands and forgetting to not touch your eye 😅 Wearing your gloves, slice the jalapenos in half lengthwise and scoop out the seeds and membranes (this keeps the dish mild instead of spicier).
Step #2: Stuff the Jalapenos – Spread the cream cheese inside of each jalapeno half.
Step #3: Wrap with Bacon – Wrap a slice of bacon around each jalapeno half, tucking in the end underneath the jalapeno.
Step #4: Bake! – These are done in less than 30 minutes and can be served warm or at room temperature.
What to Serve with Jalapeno Poppers
While these poppers absolutely stand on their own taste and texture-wise, some people like to include a dipping sauce to go along with them. A few suggestions:
- Ranch dressing
- BBQ sauce
- Spicy dipping sauce
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Can You Make These Ahead of Time?
Yes! This is a great recipe to prepare the day before a party or cookout.
Simply prepare the peppers and place in an airtight container, on a tray, or on the baking sheet and cover with plastic wrap, then refrigerate until ready to bake.
How to Store and Reheat
Storage – Place cooled jalapeno poppers in an airtight container and keep in the refrigerator for up to 3 days.
To Reheat in Oven – Place on a baking sheet and reheat in a 350-degree oven for 10 to 15 minutes, or until heated through.
To Reheat in Air Fryer – Place the jalapeno poppers filling-side-up in the air fryer and heat at 375 degrees for 5 to 7 minutes, or until warmed through and crisp.
I do not recommend reheating jalapeno poppers in the microwave, as they will become mushy.
More Favorite Appetizer Recipes
- Jalapeno Popper Dip
- Crispy Baked Chicken Wings
- Antipasto Appetizer Squares
- Cheesy Pepperoni Bites
- Cheesy Bacon-Wrapped Dates
- Spinach Artichoke Dip
If you make this jalapeno popper recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Jalapeño Poppers
Ingredients
- 20 whole, fresh jalapeños, halved lengthwise, seeds and membranes removed
- 16 ounces (453.59 g) cream cheese, at room temperature
- 2 pounds (907.18 g) bacon
Instructions
- Preheat oven to 450 degrees F. Place a wire rack on a baking sheet OR line a baking sheet with parchment paper and set aside.
- Spread cream cheese in the cavity of each jalapeño half, then wrap with bacon (depending on the size of the jalapeño, you could use a whole piece of bacon, or half). Place on the wire rack or baking sheet.
- Bake for 20 to 25 minutes, until the bacon is done and crispy. Serve immediately or at room temperature.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in January 2011.
Photography by Dee Frances
It’s wonderful how simple ingredients can come together to create a crowd-pleasing dish like jalapeño poppers. Your impromptu recipe is a testament to the magic of cooking.
I love the combination of spicy and cheesy in jalapeño poppers. Great recipe!
I LOVE jalapeno poppers! I make a mix of bacon cream cheese and sausage, super easy and delicious!
I added shredded cheddar and chopped up some bacon and mixed it in with the cream cheese instead of wrapping it. Turned out really good.
Would these cool well in an air fryer?
We took these in another direction. Make just as the recipe says, but add a healthy sprinkle of brown sugar before and after wrapping with the bacon. Heavenly, and so worth a try, even if you just do a few with your next batch as an experiment. Maybe its just me, but I have to prep the jalapenos in a big bowl of water to control my reaction.
I think the next time I do this I’m going to mix in crabmeat and do it in the BBQ.
I take these often for potlucks-they are requested. I use garden vegetable cream cheese. If I’m feeling generous I add a shrimp on top of the cream cheese before I wrap with bacon.
Is the shrimp cooked or raw when you put it on? I like that idea!
Looks like a fun appetizer. I bet you it’s Keto friendly too.
I stuff mine with a sharp shredded cheddar or shredded pepper jack cheese mixed with butter bread crumbs. I don’t particularly like cream cheese.
I LOVE these!! I add fresh minced Garlic & Cumin powder to the cream cheese. Awesome!!
I MAKE THESE ALL THE TIME. THEY ARE AWESOME, I PUT MEXICAN CHEESES MIX INTO CREAM CHEESE, MIX THEN FILL PEPPERS. THEY ARE TOO GOOD.
It started a fire in my oven. I probably should’ve been smart enough to use a pan with sides to contain the grease, but I used parchment paper on a cookie sheet and the smoke alerted me to the fire. Finished them in the microwave and they were good, but just be aware – it could happen.
Can these jalapeño poppers be made in advance and frozen, then cooked at a later date??
Amazing and brilliant and wonderful! I saw this recipe a while ago and figured it would come I handy. And it did today:) These are exactly as promised. So easy and yummy! Thank you!
Hi there…how much cheddar would you add?
Hi Carolyn, Probably about a cup or so! I’ve added it before, but never measured. I would start there and then adjust based on your preference!
Thank you…did you add anything else…seasonings, etc.? Or just the cheese?
Nope, nothing else!
I first made these many years ago when I saw them in a Junior Leaque cookbook from my hometown. It’s the exact same recipe and I can tell you they are delicious…seems like I never make enough, wiped out everytime. Great for holiday appetizer, picnic, anytime.
Can you use shredded cheese instead of cream cheese please let me know cause I want to make some but I don’t like cream cheese
Hi Anita, Yes, you could do that, but you might want to mix in just a tad bit of cream cheese to help bind it together so you can easily “stuff” them!
Love this idea, can’t wait to try this. Thank you for sharing!
I may have to throw a party so I can serve these bacon-wrapped poppers. They sound scrumptious! Thanks for sharing.
Still no post…hope all is well. :-)
Just checking in for any baby news! Wish you all the best, and get some rest.
I think we have a new “baker” baby! Second day in a row with no post! Please let us know as soon as you can!
I keep checking back to see if she posted anything! Funny how you can be so excited for someone you don’t know!
Same here! I keep popping in for an update!
Same here, can’t wait to see the new little bundle of joy!
Yes, it is, I know the feeling, lol!! I have waited before on other food sites. It’s, well, I’ll say, can be aggravating when you are trying something, specially for the first time and waiting for a reply. I am, VERY Passionate about my food and my cooking, lets say. I feel your pain when a webhost does not respond to your question or any one’s questions,. Makes you wonder, you all should know what I’m talking about already??? I hope everything turned out good for you?? !!!
I made these for a big party and they were a huge hit. But what should I do to get the bacon more crispy on the bottom of the peppers? I thought I might partially cook the bacon first, or bake these on a rack. I don’t want to deep fry them. They were gobbled up, even with undercooked bacon on the bottom, but crispy on all sides has eluded me so far. Thanks!
Hi Julie, Yes, using a rack would help the bottoms get a little bit more crisp.
I dice and cook the bacon and add it to the cream cheese along with shredded cheddar. Sometimes I spoon a little barbecue sauce on the top before baking.
I have been making these for about 10 years now. And my family likes them. I tried making this after having it at a Mexican restaurant.
I used grapefruit knife to scrape the seeds and membrane out. Also whip cream cheese and put in pastry bag to put into peppers. A few spices of your choice added to the cream cheese gave extra flavour.
I used to make these with fresh jalapenos but found that if you want more heat and flavor, use the canned pickled jalapenos!
Great idea Karla. These have been in my party food rotation for years since we first ate them in Tucson, AZ. I’ve always used the fresh jalapenos but this year I think I’ll do half with fresh and half using your idea. Thanks, this might start a whole new tradition for us.
this was a great help my mom and i are making some and needed to know the time and eventually my friends in fcs with me are going to try to get our teacher to let us make them
I’ve made these twice now. I adjust two things, I use herb cream cheese and I cut the bacon in half lengthwise which works better with the thick cut smoked bacon we love. No matter how many I’ve made (4 doz) there are no leftovers. Great recipe!