Go Back
+ servings
Jalapeño Popper Cheesy Bread with Bacon from The Food Charlatan

Jalapeño Popper Cheesy Bread with Bacon

It's like Jalapeño Poppers and cheesy bread got married! What could be more delicious than the cream cheesy filling spread on top of french bread and baked to perfection? Wait, don't forget the bacon!
Course Appetizer, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 10
Calories 278kcal
Author Karen


  • 4 slices of bacon baked
  • 1 loaf French bread here’s a homemade recipe
  • 1 (8-oz) package cream cheese softened
  • 5-6 jalapeños seeded and chopped
  • 1/2 teaspoon smoked paprika
  • 1 clove garlic smashed and minced
  • 1 cup cheddar cheese shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • more cheese to top (optional)


  • First bake your bacon. Lay 4 strips of bacon on a foil-lined baking sheet and follow the instructions for baking on this post. You can also fry it in a pan if you like, but you have to turn the oven on to broil the bread anyway, so you make as well bake it and save your face from getting splattered with grease. 
  • Remove the cooked bacon from the pan and discard the foil. Line the pan with a new sheet of foil. Crumble the bacon into pieces.
  • In a large bowl or stand mixer, beat the cream cheese until it is smooth.
  • Chop the jalapeños. See photo. Make sure you get rid of all the seeds and membranes.
  • Add jalapeños, smoked paprika, garlic, cheddar cheese, salt, and garlic powder to the cream cheese. Mix it together.
  • Split the French bread in half horizontally. Spread the cream cheese mixture evenly on each half of the bread. Top with more cheese if you like. Sprinkle with bacon.
  • Preheat the broiler and line a baking sheet with foil.
  • Place the bread halves on the foil and broil for 6-9 minutes, until it is as melty as you like. Keep an eye on it and always set a timer! Food goes from browned to burned very fast under a broiler.
  • Slice and serve warm!


*You can honestly use as many jalapeños as you want. I like to 5-6, not because it makes it super spicy, it just gives lots of flavor. If you do a good job getting all the seeds and membranes out, it won't be very spicy, I promise. 
Source: I kind of mashed up Sally's Bacon Wrapped Cheesy Stuffed Jalapeños with Trish's Cheesy Bacon Ranch Bread.


Serving: 1g | Calories: 278kcal | Carbohydrates: 24g | Protein: 10g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 465mg | Potassium: 133mg | Fiber: 1g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 8mg | Calcium: 123mg | Iron: 2mg