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
These were absolutely delicious! Thank you for sharing your recipe.
You’re welcome, Carol. Thanks for trying the recipe.
These jalapeño poppers are super delicious and also fun to make!
I’m glad you liked them!
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..
Thanks so much for your awesome review. We’re happy that you loved it!
I have been Following your recipes, so many that are so delicious. My husband is having the guys over for poker night, and I made this for them. Such a big hit!!!!
That’s awesome! Thank you for sharing, Cindy!
Made these in the Air Fryer they were AMAZING…. My family asked if I could please make them again…..
That’s great! Good to hear that your family enjoyed them.
Hi Natasha your recipes are always top rated and my go to for best results and I see you answer so many questions your #1 on the cooking sites will try this one tomorrow for my son
Hi Mike! Thank you so much. I’m glad you’re loving the recipes.
I’ve made these several times, and we love them! Thanks for the recipe. Never made them before, now it’s a favorite!
That’s wonderful, Debbe!
These are our favorite! We grill them too and they are amazing!
Yes these are indeed amazing!
My family BEGS me to make these OFTEN. Great recipe and perfect for parties.
That’s so great, Michelle! I’m happy you found a family favorite on my blog! Thank you for your excellent feedback!
This recipe was easy and absolutely delicious. I will definitely make this again. Thank you.
It’s my pleasure! I hope you’ll love all the recipes that you will try.
I made these yesterday for the superbowl and they were the fan favorite! I’ve never made poppers before, but I like the idea of cooking the bacon ahead of time rather than wrapping the peppers with bacon & then cooking. I had high hopes because I have not been disappointed by a recipe from Natasha yet. Will definitely be making these again!
Hi Rachel! That’s great. I’m so glad you enjoyed them. Thank you for sharing.
My 22 yr old grandson is crazy for Natasha’s poppers He begs me to make them So delicious ❤️
Hi Betsy! I’m so glad to hear that. Thank you for sharing.
I made 4 halves for myself and husband..we loved these. I only had Gruyère and cream cheese and the flavor was perfect with the chopped bacon & green onions. Hubs said he could’ve eaten 10!
What a great review! Thanks so much for sharing, so glad you both loved this recipe.
Do you foil your baking sheet or just spray it? Thanks so much!
Hi Sarah! No, I do not put foil on the baking sheet. You can if you’d like but I have not found it to be necessary.
I just made a batch for Super Bowl tonight and tested a few in the air fryer. These are amazing! Thanks for the awesome recipe!
You’re so welcome, glad that it was a hit!
Hello, I just made these and my kids just devoured them. Two of my three are really picky about food, but we all enjoyed them so much. It was really easy to make. I suggest wearing gloves when handling the peppers. I did not and later on my fingers hurt like I burnt them on something..lol. The sensation didn’t last long but I guess I should have done more research before making these. I will definitely make more!! Thanks Natasha!
Oh no, it’s a good idea to wear some protection. Thanks for sharing, we’re glad that you enjoyed it!
I’ve been burned by peppers before too. I learned if you wash your hands with dish soap like Dawn undiluted it will stop the burning. Apparently peppers leave an oil on your hands that needs extra attention to remove. 🙂
Love these! I want you to know they freeze very well. I made a big batch of these with jalapeños from my garden, froze them. 6 months later took them out on New Years Day and popped them in the oven from frozen and they came out perfect. Still full flavor!
I did cheat when I made them, I used pre-cooked bacon that I chopped and I used grated sweet onion instead of green onion.
I love that these jalapeno poppers are freezer friendly. Thank you for sharing the details on how you froze and baked from frozen.
When you froze these were they prepared and cooked? Or just prepared? Thank you!
I was just wondering if you parboil the peppers first. I am curious as to whether the peppers would be too “crunchy”?
Hi Robyn, I do not parboil the peppers.
Very tasty and easy to make. I thought it would be spicy but it wasn’t. I would definitely make this again. Thanks for a great recipe!
Hi Lisa! I’m glad you liked it. Thank you for the review.
Will be making for Thanksgiving. Question…are red onions exchangeable for green ones? If not – are green onions the same as chives? Sorry for being so ignorant and thank you!! 🙂
Hi Lisa, it would work with chives, or even leaving out the onion would be ok. I got this from a Google search to better explain it: “Chives and green onions are different visually. Chive stems are long, very skinny, solid green and tender, whereas green onions have a thicker, more substantial stem that is green toward the top and white at the bottom. Chives are delicate and tender and are best eaten raw or cooked very briefly” I hope that helps!
This is very Delicious, I actually used the same filling for stuffed mushroom caps. Soo good!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Carly!