Jalapeno Poppers are the ultimate appetizer. Whether they are for a party buffet or game time snacks, you will love these jalapenos, sliced in half and stuffed with a rich mixture of cream cheese and crispy bacon and baked to cheesy golden brown perfection.
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Just like our Guacamole and Spinach Artichoke Dip, these bacon-stuffed jalapeno poppers are such a hit at parties and they always disappear fast. They are a great alternative to potato skins, so much creamier and still topped with crispy bacon, chives, and cheese.
Enjoy them on their own, or make a homemade dipping sauce for even more flavor (you’ll find some great options below).
Jalapeno Poppers Recipe
These are great at any time of the year, but between the holiday parties and sports parties coming up this season, we know that you will be looking for appetizer recipes and party snacks to share.
Why You’ll Love this Appetizer
- Simple to make – no fancy ingredients or tools required. If you have a knife, fork, spoon, and a baking sheet, you can make these.
- Make-ahead and freezer-friendly – can easily be transported to a party
- Finger food – no utensils or cutting required for serving
- Delicious warm or at room temperature – perfect for a party menu
- Customizable – See our variations below or try your own substitutions
Ingredients for Jalapeno Poppers
Jalapeño Poppers use simple ingredients and are so EASY to make. The filling is similar to the filling used in our Cheeseball recipe and Stuffed Mushrooms but stuffed into jalapeño peppers instead.
- Jalapeños – Twelve, fresh and halved with the seeds and membrane removed
- Bacon – 6 ounces equals about 6 strips of bacon
- Cream Cheese – The base for the filling. Room temperature is best, making it easier to spread in the jalapeno halves
- Mild Cheddar Cheese – One cup, shredded
- Garlic – One clove, minced or grated
- Green Onion – Chopped white and green parts
- Salt and Pepper – add these to taste
- Parmesan Cheese – To sprinkle on top after cooking (optional)
Substitutions
These cream cheese-stuffed jalapenos are very easy to customize to your preferences.
- Cheese – You can use sharp cheddar cheese instead of mild for more of a zing, pepper jack cheese for a kick
- Bacon – You can make keto-friendly bacon-wrapped jalapeno poppers by wrapping the peppers and securing them with a toothpick before baking, giving you a crispy bacon crunch in every bite. Or, simply omit the bacon to make them vegetarian.
- Adjust the heat – If you like them spicy, leave some of the membrane or seeds inside. (See our tips below for choosing a spicy jalapeno)
- Mini Bell Pepper – If you or someone you’re cooking for can’t handle the heat, swap the jalapenos for baby bell peppers.
- Add a Crunchy Topping – One of my favorite ways to elevate these jalapeno poppers and make them extra crispy is by using Panko Bread Crumbs on top. This suggestion is from my cookbook, Natasha’s Kitchen. Combine 1/3 cup panko breadcrumbs with 2 tsp melted butter and sprinkle over the stuffed jalapenos. These will crisp up fabulously in the oven, you will love it!
How to Cut Jalapenos
First, grab a pair of kitchen gloves. Gloves are your friend with this recipe! Slice the jalapenos in half lengthwise, from stem to tip. I prefer to leave the stems on since they serve as little handles but you can cut them off. Use a spoon to scrape the inside of the jalapeno halves. Remove and discard the seeds and membranes.
How to Make Jalapeno Poppers
- Prepare – Preheat your oven to 400°F and cook the bacon in a large skillet for about 3 minutes per side, until crisp and browned (you can also make Air Fryer Bacon). Transfer the bacon to a paper towel-lined plate. Once cooled, chop the bacon into small bits.
- Mix – In a large bowl, combine the cream cheese, garlic, salt, pepper, green onion, shredded cheese, and bacon for the filling. Mash together with a fork until well combined.
- Slice – Put on your kitchen gloves. Cut the jalapeños in half lengthwise. Using a small spoon, scrape the inside of the jalapeño halves to remove and discard the seeds and membranes.
- Stuff – Stuff each jalapeño half with enough cream cheese mixture to sit level with the sides. Don’t be tempted to overstuff them. Arrange the stuffed peppers in a single layer on a foil or parchment paper-lined baking sheet.
- Bake – Bake for 18 to 20 minutes, until the peppers are tender and the cheesy topping is golden brown in spots. Let the poppers cool for 10 minutes before serving. Garnish with green onion if desired and serve warm or at room temperature.
Pro Tip:
Wear kitchen gloves when working with raw jalapeno peppers and avoid touching your face or eyes, you will thank me for this. Jalapenos are spicy so protect your skin from being burned while preparing this recipe.
How to Buy Jalapenos
If you want spicy Jalapeno Poppers, look for a pepper with white striations on the outside skin. These imperfections can be a sign of stress during growth, potentially leading to a spicier pepper. As jalapenos age on the plant, more white lines appear, and eventually, the pepper turns red (even after picking). Some find that fully ripened red jalapenos might be slightly hotter than green ones. Choose jalapenos with vibrant colors, whether green or red, and shiny skin as this can indicate freshness and potential heat.
Common Questions
This recipe is gluten-free and keto-friendly (Skip the optional panko bread crumbs or use gluten-free breadcrumbs).
The heat in a jalapeno comes from a compound called capsaicin which is in the membrane of the jalapeno, which we remove in this recipe. So after you prepare your stuffed poppers, you’ve removed most of the heat. Combined with the smooth cream cheese, most of the heat is reduced, leaving you with a creamy, cheesy, delicious, and not-too-spicy snack. If you like spice, see the note above on buying jalapenos.
Absolutely. These go quickly, so make sure you have plenty! And they freeze great, so make a bunch now and store some in the freezer for later.
You sure can. Jalapeno Poppers taste great when baked in the air fryer, and you can also reheat them in the air fryer as well. See the instructions below.
How to Make Jalapeno Poppers in an Air Fryer
We love the air fryer for making quick and easy appetizers like our popular Air Fried Chicken Wings. You can make these Jalapeno Poppers in the Air Fryer just as easily. Arrange the stuffed jalapenos in a single layer and cook at 325°F for 10-12 minutes.
What to serve with Stuffed Jalapenos
Jalapeno Poppers are delicious and creamy on their own, but if you want to serve them with a dipping sauce, try:
- Ranch Dressing
- Sour Cream
- Avocado Ranch Dressing
- Jalapeno Ranch
- Salsa
Make-Ahead
Jalapeno Poppers are a great make-ahead appetizer. You can assemble the jalapeno poppers up to 3 days in advance and keep them refrigerated in an airtight container. Bake or air fry per the instructions before serving.
- To Refrigerate: To store leftover, cooled Jalapeno Poppers, place in an airtight container and refrigerate for up to 3 days.
- 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.
- 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, estimate about 8-10 minutes. You can microwave them as well, but microwaved poppers will not be as crispy.
Jalapeno Poppers with Bacon are not overly spicy and make a great appetizer or side dish for potlucks and parties.
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. They are great served at home or can be packed up to bring to a party.
Jalapeno Poppers
Ingredients
- 12 jalapenos
- 8 oz cream cheese, room temp
- 1 garlic clove, minced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 3 Tbsp green onion, chopped
- 1 cup shredded mild cheddar cheese
- 6 oz bacon, cooked and chopped
Instructions
- Preheat the oven to 400°F. Halve the jalapenos lengthwise*. Use a spoon to remove the seeds and membranes from the jalapenos. Discard.
- In a large bowl, combine the cream cheese, garlic, salt, pepper, green onion, shredded cheese, and cooked bacon for the filling. Use a fork to mash the mixture until everything is well incorporated.
- Fill the jalapeno halves with the mixture to sit level with the sides. Don't be tempted to overstuff them. Place the stuffed jalapenos on a baking sheet and bake at 400°F for 18-20 minutes, or until the cheese melts golden in color. Serve warm or cooled to room temperature.
Notes
Nutrition Per Serving
Filed Under
Hi! I’m Natasha Kravchuk, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
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…
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.