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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon—roasted at 400F until the bacon crisps and the cream cheese filling bubbles. Halved, seeded jalapenos get stuffed with a cheddar-cream cheese mixture and baked on a wire rack for extra crisp edges.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Jalapenos
  • 12 large jalapenos 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
  • 12 thin-cut bacon Halved crosswise.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and bake setup
  1. Preheat the oven to 400F and set a wire rack over a lined baking sheet so the poppers bake crisp on all sides.
  2. Mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and green onions until evenly combined.
Stuff and wrap
  1. Fill each seeded jalapeno half with the cream cheese mixture, mounding slightly so it melts and bubbles as it bakes.
  2. Wrap each jalapeno half with a piece of thin-cut bacon, tucking the ends underneath so the bacon stays in place.
  3. Arrange the stuffed jalapenos on the rack in a single layer.
Bake and serve
  1. Bake for 20-22 minutes at 400F until the bacon is crisp and the filling is bubbling.
  2. Cool for 5 minutes before serving to let the cheese set slightly for cleaner bites.

Notes

For extra even crisping, keep the jalapeno halves similar in size and don’t overcrowd the wire rack. Store leftovers in the refrigerator for up to 3 days; reheat at 350F until warmed through. Freeze after baking only if needed—texture may soften slightly when thawed. For a mild option, use fewer jalapenos or remove more seeds to reduce heat; the flavor stays Tex-Mex.