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5 from 2 votes

Bacon Wrapped Jalapeno Poppers

If you want to be everyone's favorite person at the next party you go to, bring these Bacon Wrapped Jalapeno Poppers! I promise they will be the first appetizer to disappear! I'll show you how to make the 3-cheese spread spiced with smoked paprika and garlic, stuffed into a jalapeno, wrapped in bacon, and baked to crispy perfection. They are irresistible!
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Appetizer
Cuisine: American
Servings: 12 Servings
Calories: 169kcal
Author: Karen


  • 1 (8 ounce) package cream cheese softened
  • 1 cup cheddar cheese shredded
  • 1/4 cup parmesan cheese shredded
  • 1 clove garlic smashed and minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 12 jalapenos
  • 12 slices bacon NOT thick cut
  • toothpicks
  • ranch dressing for dipping


  • Preheat your oven to 400 degrees F.
  • Line a large baking sheet with foil for easy cleanup. Place an oven-safe cooling rack on top of the baking sheet. The first time I made these, I tried it without the the cooling rack and found that the grease from the bacon soaked into jalapenos, making them soggy and overcooked. I much prefer using a cooling rack.
  • Begin by preparing the filling. In a large bowl or stand mixer, beat the cream cheese until it is smooth and creamy. 
  • Add 1 cup shredded cheddar cheese, 1/4 cup shredded Parmesan cheese, 1 clove minced garlic, 1/4 teaspoon each salt and pepper, 1/2 teaspoon smoked paprika, and 1/8 teaspoon cayenne pepper. (The cayenne pepper won't make it more spicy, it just adds a boost of flavor. If you are worried about the heat you can skip it.)
  • Beat all the cheese together until creamy and well blended. Set aside. 
  • Slice all the jalapenos in half vertically. Do not remove the stems, otherwise your filling will spill out the end. Be kind to yourself and wear disposable gloves for this step! Or just be very careful not to rub your eyes the rest of the day!
  • Use a sharp serrated knife and a spoon to remove ALL the seeds and ALL the white membranes inside the peppers. If you want your poppers to be extra spicy, feel free to be lazy on this step! Most of the heat from jalapenos comes from the seeds and membranes, so the more you leave in, the spicier they will be.
  • Use a small spoon or your fingers to fill each jalapeno half with about a tablespoon or less of the cream cheese filling. If you over-stuff, the filling will just overflow the jalapeno in the oven, so don't go too crazy. (Although if it does overflow, you end up with crispy cheesiness baked into the bottom of your pan, and it's really quite delicious.)
  • Cut each slice of bacon in half. Wrap each stuffed jalapeno half with one half slice of bacon. Secure with a toothpick and place on the cooling rack that you already prepared. (At this point you can freeze for later. See notes.)
  • Bake at 400 for about 17-25 minutes. Start checking early. The poppers are done when the bacon is as crispy as you like it to be. If you like them to be extra brown on top, you can move the oven rack up to the top level and broil for 1-2 minutes. Don't walk away!! Be prepared for your toothpicks to turn into little birthday candles. 
  • Let the poppers cool slightly and serve with ranch dressing! I like to serve these at parties because jalapeno poppers are super tasty served either warm or room temperature, so letting them sit out at a party is no problem. 


I also tested these jalapeno poppers by par-baking the bacon. I baked the half slices of bacon on the cooling rack for about 5-7 minutes at 400, until they were halfway cooked. Then I wrapped them around the jalapenos and secured with a toothpick and baked for only 15 more minutes. If you choose this method, your jalapenos will be much firmer, which makes dipping easier, but also makes the poppers way more spicy. Up to you! 
Make Ahead Freezer Instructions: After you have wrapped the poppers in bacon in step 9, you can store these in a ziplock or other airtight container and freeze for up to 3 months. When you are ready to bake, let them sit out of the freezer for 30 minutes, then bake as directed. Your bake times will be a little longer, start checking them at around 20 minutes. These poppers are perfect for making ahead for a party!
Make Ahead Refrigerator Instructions: After you have wrapped the poppers in bacon in step 9, you can place these on a plate or baking sheet, cover well, and refrigerate for up to 2 days. Bake as instructed. 


Serving: 1popper | Calories: 169kcal | Carbohydrates: 2g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 521mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 17mg | Calcium: 115mg | Iron: 1mg