Jalapeno Poppers are the ultimate appetizer. Whether for a party buffet or gameday snacks, you will love this easy appetizer with a creamy, cheesy filling and a crispy bacon crumb topping.
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Helpful Reader Review
“Unbelievable, hands down the best recipe for stuffed jalapenos I’ve ever had. I doubled the recipe and added 1 tsp smoked paprika and 2 tsp horse radish, really kicked up the flavor. superb recipe.” – R. Hager ★★★★★
Jalapeño Poppers Video
Jalapeno poppers are one of the easiest, crowd-favorite appetizers. I honestly crave them and can’t keep my hands off these spicy, creamy, cheesy delights.
Easy Jalapeno Popper Recipe
The crispy bacon topping takes these stuffed jalapeno popper appetizers over the top. This jalapeño popper recipe works well year-round, but it’s especially popular for game-day sports parties (hello Super Bowl!).
They also check all the boxes: make-ahead, tasty at room temperature, easy to transport, and easy to serve as finger foods. You can serve it as is, or dip it into Ranch Dressing or Jalapeno Ranch for a little extra kick.
Just like our Guacamole, Cheeseball, Stuffed Mushrooms, and Spinach Artichoke Dip, these bacon-stuffed jalapeno poppers are such a hit at parties, and they always disappear fast. That’s why I included them in my Cookbook.
Jalapeno Poppers Ingredients
- Bacon – 6 ounces equals about 5 strips of bacon
- Cheese filling ingredients – cream cheese (room temperature for easy mixing), medium cheddar cheese, chives, garlic cloves, salt, and pepper.
- Jalapenos – Larger peppers are easier to stuff and handle, but any size works. Wear kitchen gloves whenever handling the raw jalapenos, and never touch your face or eyes!
- Panko – adds a toasted crunch to the top
- Butter – melted, these are soaked in butter and baked on top of the popper
How to Tell if Jalapenos are Spicy
You can’t always tell for sure if jalapenos are spicy, but here are some clues to look for:
- White lines or cracks (“corking”) are usually hotter
- Smaller peppers are often spicier than big, fat ones
- Deep green or dull skin has more heat than shiny, bright green
- Pointier tips can mean more kick
Jalapeno Popper Variations
Customize these cream cheese-stuffed jalapeno poppers to your preference:
- Cheese – Use sharp cheddar cheese zing, or pepper jack cheese for a kick
- Bacon – Make keto-friendly bacon-wrapped jalapeno poppers by wrapping the peppers and securing them with a toothpick before baking. Or, omit the bacon to make them vegetarian.
- Adjust the heat – If you like them spicy, leave some of the membrane inside.
- Mini Bell Pepper – Can’t handle the heat? Swap the jalapeños for baby bell peppers.
How to Make Jalapeño Poppers
This jalapeño popper recipe yields 20-28 appetizer bites, depending on size, so it’s enough to satisfy a crowd.
- Cook the bacon in a large skillet until crisp and browned (or make Air Fryer Bacon). Cool and chop the bacon into small bits. I like to reserve some of the bacon grease to stir into the bread crumbs. Preheat the oven to 400°F.
- Make the filling – Mix the cream cheese, cheddar, chives, garlic, salt and pepper in a bowl.
- Slice Jalapenos – Put on your kitchen gloves in case jalapenos are spicy. Cut the jalapeños in half lengthwise and then scrape out the seeds and membranes. (The more white membrane you leave, the hotter the popper!) I like to leave the stem on as a handle.
- Stuff each pepper half with cheese filling until just level, and then place on a lined cookie sheet.
- Make the topping – combine the butter (or reserved bacon fat) and the panko crumbs in a bowl, and then stir in the bacon crumbles. Spoon a teaspoon of the mixture on each pepper half.
- Bake – Bake for 17 minutes, and then cool for 10 minutes. Garnish with green onion if desired.
How Long to Bake Jalapeno Poppers?
Bake time varies based on jalapeño size. Bake the stuffed jalapeños at 400°F for 17-20 minutes, or until the tops are golden brown and the sides feel soft when squeezed.
Can I Make Jalapeno Poppers in an Air Fryer?
We love the air fryer for making quick and easy appetizers like our popular Air Fryer Chicken Wings. You can make these Jalapeno Poppers in the Air Fryer just as easily. Arrange the stuffed jalapeños in a single layer and cook at 325°F for 10-12 minutes.
Jalapeno Poppers with Bacon are not overly spicy and make a great appetizer or side dish for potlucks and parties. You’ll love the crispy bacon in the creamy filling. These appetizers are always the first to go!
Jalapeno Poppers
Ingredients
- 5 slices bacon, regular-cut
- 8 oz cream cheese, softened
- 1/2 cup medium cheddar cheese, shredded
- 1/4 cup chives, chopped
- 1 garlic clove, minced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 lb jalapeño peppers, about 12-14 jalapenos
- 1/3 cup panko breadcrumbs
- 2 tsp unsalted butter, melted
Instructions
- Cook the bacon slices in a large skillet over medium heat for 3 minutes on each side. When crispy and browned, transfer the slices to a paper towel-lined plate and cool. (Reserve 2 tsp of rendered bacon fat, if desired, to replace the butter in the final step) Chop the bacon and set it aside. Preheat the oven with a rack in the center to 400°F.
- Make the filling – Use a medium bowl and a fork to mash the cream cheese, cheddar cheese, chives, garlic, salt and pepper until combined.
- Slice the jalapeños lengthwise in half and use a spoon to scrape out the seeds and membrane. *I recommend using kitchen gloves.
- Stuff the jalapeños with the cream cheese mixtures until the filling is level with the sides of the pepper, and be careful not to overfill. Arrange the peppers on a lined baking sheet in a single layer.
- Make the topping – Combine the panko with the melted butter (or the rendered fat) in another medium bowl. When the crumbs are all moistened, stir in the chopped bacon bits, and then spoon 1 tsp of the mixture over each stuffed pepper.
- Bake the stuffed jalapeños for 17-20 minutes in a 400°F oven until they are tender and the panko topping is crispy and browned. Remove the peppers from the oven and allow to rest for 10 minutes before serving. Garnish with chives and serve warm or room temperature.
Notes
- To Refrigerate: Store baked and cooled jalapeno poppers in an airtight container and refrigerate for up to 3 days.
- To Reheat: Reheat in the oven or air fryer at 350°F. In the oven, they should take 10-15 minutes, in the air fryer, about 8-10 minutes. Microwaved poppers will not be as crispy.
Nutrition Per Serving
Filed Under
More Appetizer Recipes
If you love these bacon-stuffed jalapeno poppers, then you won’t want to miss these other easy-to-make appetizer recipes:
- Charcuterie Board
- Cowboy Caviar
- Pico De Gallo
- Baked Chicken Wings
- Teriyaki Meatballs
- Grape Jelly Meatballs
- Taquitos Recipe
You asked how to pick jalapeno peppers, we just learned, the ones with pointy ends are hot, the ones with round end are mild. Also, be sure to remove all the seeds and white vanes.
Thanks for recipe
You’re welcome, thank you so much for the tip!
Great appetizer and got great reviews at the Super Bowl party!! Was told I need to bring these to future parties!! 🥰🥰
Nice! Great to hear that it was a huge hit!
So easy and so delicious! I tried the recipe out on my family before Super Bowl Sunday, and everyone loved them! I will definitely be making a large batch for Game Day!
Thanks Natasha for yet another easy to follow crowd-pleasing recipe!
You’re very welcome. They really are perfect.
These are so delicious, they were a major hit at a Christmas party this season. Will definitely be making again, thank you!
Thank you! I’m happy to hear that it was a huge hit!
Mine will be ready in 5 minutes. Will come back with actuel evaluation
Hi Natasha,
When cooking from frozen uncooked, do they need to be thawed out first?
Hi there! You don’t have to thaw them first. You can cook the jalapeño poppers straight from frozen and add 5–10 extra minutes to the cooking time.
Hi Natasha. Making last poppers of the season ( I think). How can I send you a picture
Hi Pat! You can’t upload an image here but please tag me on Instagram or Facebook. I’d love to see your results. #natashaskitchen
Hi Natasha, for a party if I make the Jalapeno Poppers as an appetizer can I make a head and fill it and refrigerate it on one day before ahead. have to put it to the freezer or how and please advice me for a party it’s good with bread crumbs or without bread crumbs.
It’s make-ahead and freezer-friendly – can easily be transported to a party. I have some Make Ahead instructions in the recipe so please check that out for the instructions.
Love your recipes! My husband and I are not big fans of garlic. Your jalapeno poppers recipe calls for a clove of garlic minced or grated. Does this make it really garlicky tasting? And if I omit the garlic do you have another suggestion to use in its place? Thank you
Hi Stephanie! It’s not overly garlic, it has a good balance. You can leave it out if you prefer.
Hi Natasha I need to make this for a vegetarian person instead of becan what can I use it.Please advice.awaiting for a quick reply
Hi Sanari! You can use vegan bacon strips or just bake them without being wrapped.
This recipe is very easy to make it,can be made two days in advance. My family loved it very much. Thank you Natasha!
You’re very welcome, Nina! Thanks for feedback!
Made this recipe a number of times, but instead instead of using regular cream cheese, I use Philadelphia cream cheese that has chopped up jalapeños in it already
Hi Natasha,
Can I already cooked bacon bits from the store to make it faster?
Sure that will work too!
I use spicy breakfast sausage too.. both ways are delicious !!
No mention on how to cook in air fryer. Not likely the same temp and time… I gave a four star knowing these will be good given the ingredients…
I did 395 on the air fryer at 16 mins and they came out way too brown on top and overcooked the jalapeño. Should have done 380 at 10 mins
Hi Natasha, I made these for my Galentine’s get together and the ladies were all commenting on how good they were. In your tip section, you mention they can be frozen before or after cooking, so I took advantage of that and threw a few uncooked peppers in the freezer. I’d like to serve them this weekend. However, I’m wondering if I need to defrost them prior to baking. And, do I follow the directions of 400 for 18 – 20 mins if they go in frozen? Oh, I also made your chicken marsala, which was fabulous.
I’m so glad they were a hit! I have a note on that in the “Make-Ahead” section of the recipe post. “Freezing: You can freeze previously cooked or uncooked Jalapeno Poppers. Just allow them to cool to room temperature and place them on a parchment paper-lined pan. Freeze until they are solid and then transfer them to a Ziploc freezer bag or an airtight container.” I hope that helps.