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
Amazing!!! I rolled the spread into a mini log and laid on each jalapeño half and then with 1 min left snashed down with a fork. Then broiled for 2 mins. Absolutely amazing 👏 sooo yummy!!
Love it! Thanks a lot for sharing, Holly. Great to hear that you enjoyed this!
So delicious! But I was just wondering what is the dip that’s with the picture? I was trying to figure out what would go well🧐
Hi Nancy, we noted in the recipe “these are great paired with a dip like our popular Avocado Ranch or Jalapeno Ranch“
Excellent recipe…didn’t have enough bacon so added cooked chicken that I seasoned…DELICIOUS!!!
That’s a good idea, thanks for the review!
These were SO good! I collected peppers from my deck garden for a week for this. Absolutely worth it. I may have used a bit more bacon than called for but that’s never a bad thing, right!
Hi Cathy! I’m happy to hear you enjoyed this recipe! Extra bacon is a great idea 😉
These came out perfect! Even my skeptics loved them. I used bacon bits (for salads) and the bacon flavor was still good and the right amount!
Love that! Thanks a lot for sharing that with us, Michelle.
Delicious. Thanks so much for sharing your recipes. You never disappoint.
You’re welcome and it’s my pleasure!
Can I prep this a day ahead and store in freezer or fridge and then bake it the next day?
Hi Lola! I think that could work. These also reheat very well. Once cooled, refrigerate for up to 3 days in an airtight container. To reheat, cover the dish with foil and cook until reheated through.
Can these be frozen? And should they be frozen prior to baking or after baking?
Hi Julia, I haven’t tried freezing this yet to advise. Let’s ask the other readers here if they can share if they have tried that.
Yes, these can be frozen. I make these every year with the abundance of jalapeños from my garden. I freeze them in singe layers, then vacuum seal.
Works great!
Do you fill and cook before freezing or can the raw peppers be frozen with filling and baked later? I also have an abundance of garden peppers.
Thanks in advance!
Are the peppers firm after baking? It seems like they would be mushy.
Hi Debi, following this recipe they should not be mushy. We found this still had a nice bite to them.
These are so yummy but I missed the part about wearing gloves and now my fingers are on fire and I can’t get them to stop burning. I have never cooked with jalapeno peppers so I didn’t know I was supposed to wear the gloves.
Hi Ashley! I’m sorry, yes gloves will help that!
We made these for a dinner party last night, filled some mini colored peppers as well and they were a HUGE hit. It was so nice to be able to prepare them the day before and pop them in the oven just before the company arrived. Thanks for an awesome recipe, it is a definite keeper.
Hi Gaye, that’s wonderful! I’m so glad they were a hit. Thank you for sharing your experience.
Ooh, that’s a great idea to use those cute mini peppers. I’m making these for Christmas Day, so I’ll use jalapeños and mini red peppers. It’ll look pretty, and anyone who’s hesitant to eat jalapeños can have a sweet red. Thanks for the ide!
These are perfect. I was craving something cheesy and had all the ingredients and this 100% hit in all the right spots. 12 minutes I’m the air fryer.
Sounds awesome, Marie! Thanks for your good comments and feedback. I’m so happy that you enjoyed this recipe!
I do my wings similar to your recipe. I add mushrooms and horseradish. Makes a big difference. Thanks
You’re welcome! I’m so happy you enjoyed it, Tim!
Also, I use Hidden Valley Ranch with habanero peppers just before serving. I do them in my air fryer. They are delicious.
Hi Natasha
Could I use large red & green peppers in stead of jalapeños?
Unable to get large ones in UK. Or maybe baked potato skins using the potato mixed with the ingredients in your recipe?
Hi Caroline, I honestly haven’t tried that yet to advise. But I think it will work well too. If you do an experiment, please share with us how it goes.
Made these for New Years Eve. They were delicious. I like that bacon is in the recipe and not wrapping the pepper.
We love it this way too! Thank you so much for sharing that great review with us!
This was delicious and very easy to pull together. Putting the chopped bacon into the mixture makes much more sense than wrapping it around the jalapenos where it doesn’t get crisp cooked.
Great to hear that you loved this recipe, Teresa. Thank you for the review!
Love your cooking recipes ,and how simple you make everything look ❣️
I’m glad you’re enjoying them. Thank you for the review!
Made these twice in one week, they are so delicious ! 2 of the guys in our group don’t like spicy food, I encouraged them to try and they ended up surprised that they were so mild and tasty. They ate half the plate ! Just be sure all the seeds and the white membrane are totally removed ! Amazing Appetizer.
I’m so glad these were a hit, Patti!
I really want to try to make these, but I can’t have bacon for several reasons. Can I substitute the bacon with something else?
Hi there, you can omit it from the recipe or use other meat that you prefer.
You can totally experiment with other meats, or just leave out the bacon. I hope you enjoy! Let me know how it turns out. 😊
Yelling,
You can try beef bacon. That is what my mom does. I’m sure any type of meat would work. I wonder what taco meat would taste like in this?🤔
Hi Natasha,
Made 2 dozen for happy hour last night. They were gone wll before the hour was up. Delicious appetizer!!! My wife calls you my girlfriend cuz I prepare so many of your recipes!!!
That’s wonderful to hear! Thanks for sharing that with us, Pat. GLad it was a huge hit!
I have to wear a wet scarf over my face when I handle jalapenos. If I don’t, the tiny airborne particles get in my throat and I don’t stop coughing for hours. Weird huh?
No, this is not weird at all. Jalapenos give me an asthma attack. Many people have sensitive airways and need to avoid handling and cutting the peppers.