Jalapeño Poppers
We all have one party appetizer that causes us to do a mini happy dance. Mine is Jalapeño Poppers with bacon. Inspired by my ardor for these cream-cheese stuffed, spicy little bites, I created a baked version of the beloved classic.
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Why You’ll Love This Stuffed Jalapeño Popper Recipe
- Spicy, Cheesy, But Lightened Up. This jalapeño popper recipe is every bit as cheesy and satisfying as the original but healthier and easier to make (like my cheesy Tater Tots and Potato Skins).
- The Ultimate Game Day Crowd-Pleaser. If you’re looking for a simple, crowd-pleasing appetizer (or spicy side dish) that’s easy to pick up and snack on, this is definitely the recipe for you. Made with fresh jalapeño peppers, stuffed with a decadent cream cheese, shredded cheese, and bacon filling, and sprinkled with a panko topping, these easy jalapeño poppers are sure to please!
- Super Easy to Make. Because this jalapeño poppers recipe is baked, it doesn’t require any of the mess or work of frying. Added bonus: with only 15 minutes of prep work, they’re ready to serve in less than 40 minutes. Sign me up for a double batch!
5 Star Review
How to Make Jalapeño Poppers
The Ingredients
- Bacon. Need I say more? I love using my perfect Oven Baked Bacon or Air Fryer Bacon for this recipe.
- Jalapeño Peppers. The delicious vessel for our poppers. When I make this recipe, I try to find small and medium (bite-sized) jalapeño peppers.
- Cream Cheese. The key to our creamy filling. I used light cream cheese as a swap in this cream cheese jalapeño popper recipe. You can use regular cream cheese if you prefer.
- Pepper Jack Cheese. For a little heat and ooey-gooey goodness in our lightly spicy jalapeño poppers recipe. For a less spicy version, swap for Monterey jack cheese or cheddar cheese.
- Green Onion. You’ll love the mild flavor and balance these add.
- Panko Breadcrumbs. To create the most delicious crispy topping that adds a satisfying crunch.
TIP!
You can jazz up your filling with additional spices and herbs you enjoy. A dash of smoked paprika would add some extra depth. Garlic powder would also be a nice addition if you’re looking for some extra zip.
The Directions
- Make the Bacon. Cook the bacon, then dice it into small pieces. (Try not to eat it all.)
- Prep the Peppers. Arrange the split jalapeños on a lined sheet pan. Set aside.
- Combine. Add the cream cheese filling ingredients to a medium bowl.
- Mix. Stir to combine.
- Stuff. Spoon the cheese mixture into each prepared jalapeño.
- Bake. Sprinkle with panko bread crumbs and lightly coat the tops with nonstick spray. Bake the jalapeño poppers until tender and golden. Remove and sprinkle with additional bacon. ENJOY!
Recipe Variations
- Make Them in the Air Fryer. For bacon jalapeño poppers air fryer style, prepare as directed, then cook them in the air fryer at 325 degrees F for 15 to 20 minutes.
- Try Them on the Grill. Start by preheating your grill to medium heat. Brush the grates with oil, then lay each jalapeño popper onto the grates, cut side up. OR use a grilling mat or aluminum foil to be 100% sure the peppers do not fall through. Make sure none of the peppers are leaning to the side, or you might lose the filling. Grill for about 10 minutes. For grilled bacon-wrapped jalapeño poppers, wrap each uncooked jalapeño popper in a slice of bacon before grilling.
- Swap Out the Bacon. Swap the bacon for 1/2 pound of ground sausage (try chorizo for an extra spicy kick). Use a skillet to brown the sausage, then lay it on a paper towel-lined plate to drain. Once cooled, mix it in with the other filling ingredients and bake as directed.
- Skip the Carbs. Omit the breadcrumbs (or use pork rinds instead) and these jalapeño poppers are keto and low carb.
- Make Them Vegetarian. While I’m on team bacon when it comes to jalapeño poppers, you can totally make this recipe without bacon to accommodate those who prefer their jalapeño poppers vegetarian.
What to Serve with Jalapeño Poppers
- More Game Day Faves. Buffalo Chicken Pizza and Mexican Corn Dip are always a big hit!
- Dipping Sauces. While a dipping sauce isn’t necessary for jalapeño poppers, if you like you can dip them in Greek Yogurt Ranch Dip, blue cheese dressing, or the Best Guacamole Recipe ever.
- A Spicy Drink. This Spicy Margarita Recipe is the best pairing with spicy jalapeño poppers!
Recipe Tips and Tricks
- Make Sure the Peppers Are the Same Size. Look for jalapeños that are similar in size so that they bake in about the same amount of time.
- Know That Some Are Spicier Than Others. Most jalapeño peppers are fairly mild once the seeds and membranes are removed, but you’ll hit a hot one every now and then. If that happens to you, consider it good luck, then move on to the next.
- Be Careful. Avoid touching your eyes after working with jalapeños. The pepper oil will stick to your fingers, and if it gets into your eyes, it will sting—believe me, I’ve done it more than once. If your skin is especially sensitive, it’s a good idea to wear gloves when working with jalapeños.
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Jalapeño Poppers
These jalapeño poppers are stuffed with bacon, cheese, and crispy panko—and the recipe is baked, not fried, which means it's SUPER easy!
Course Appetizer
Cuisine American
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 24 poppers
Calories 46kcal
Author Erin Clarke / Well Plated
Ingredients
- 4 strips bacon cooked*
- 12 jalapeño peppers small/medium-sized, split in half length-wise with seeds and membranes removed
- 6 ounces light cream cheese softened
- ½ cup freshly grated pepper jack cheese
- 2 small green onions finely sliced
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ½ cup panko breadcrumbs
- Nonstick cooking spray
Instructions
- If necessary, cook the bacon (see notes section for suggested methods). Once cool, dice the bacon into small pieces.
- Preheat the oven to 350 degrees F. Lightly coat a baking sheet with nonstick spray or line with parchment paper. Arrange the peppers on the sheet pan. Set aside.
- In a medium bowl, combine the cream cheese, grated cheese, three-quarters of the bacon, green onion, garlic powder, and salt.
- Stir to combine the filling.
- Spoon the filling into each jalapeño cavity. Arrange the peppers on the prepared baking sheet, filling-side up.
- Sprinkle a small amount of panko on top of each jalapeño, then lightly coat the top of the jalapeños with nonstick spray.
- Bake until the jalapeños are tender and the breadcrumbs are golden, about 15 to 18 minutes. If the panko isn't browned to your liking when the peppers are soft, switch the oven to broil and broil for 1 minute. Watch VERY CAREFULLY to make sure the breadcrumbs do not burn (don't walk away!). Remove from oven and sprinkle with remaining bacon. Serve hot.
Video
Notes
- *INGREDIENT NOTE: I love using my easy method for Oven Baked Bacon or Air Fryer Bacon for this jalapeño popper recipe.
- TO STORE. Place cooked and cooled jalapeño poppers in an airtight storage container in the refrigerator for up to 2 days.
- TO REHEAT: Rewarm jalapeño poppers on a baking sheet in the oven at 325 degrees F until heated through. In a pinch, you can also reheat them on a microwave-safe plate in the microwave. Note that the poppers will not be as crisp if reheated in the microwave, however.
- TO FREEZE: I would not recommend freezing these, as the texture may be negatively impacted once frozen. Frozen jalapeño poppers tend to turn mushy, and the topping will become soggy.
- TO MAKE AHEAD: You can stuff the jalapeños a day in advance, store them in the refrigerator, then bake them just before serving. Leave off the bread crumbs until just before baking.
Nutrition
Serving: 1popper | Calories: 46kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 8mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 0.1mg
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