Easy Bacon Wrapped Jalapeño Poppers
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Updated Jun 20, 2025, Published Aug 06, 2021
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If you’re looking for the ultimate crowd-pleasing appetizer, these Easy Bacon Wrapped Jalapeño Poppers are it! Spicy jalapeños are stuffed with a creamy, cheesy filling, wrapped in smoky bacon, and baked to crispy, melty perfection. They’re low carb, keto-friendly, and impossible to resist—hence the name poppers!
Table of Contents
- What are Bacon Wrapped Jalapeño Poppers?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Easy Bacon Wrapped Jalapeño Poppers
- Serving & Topping Suggestions
- Easy Jalapeño Poppers Tips & Tricks
- Storage Instructions
- Frequently Asked Questions
- More Appetizer Recipes
- Bacon Wrapped Jalapeño Poppers Recipe
What are Bacon Wrapped Jalapeño Poppers?
Jalapeño poppers are spicy peppers halved and hollowed out, then stuffed with cheese and wrapped in bacon. This jalapeño appetizer is baked until the cheese is bubbling and the bacon is crisp. They’re the perfect blend of spicy, creamy, cheesy, and savory. It’s the kind of finger food that disappears fast at any party or BBQ!
Why You’ll Love This Recipe
- Only 4 ingredients. Jalapeños, cream cheese, pepper jack cheese, and bacon—easy, cheesy, done!
- Prep ahead friendly. Assemble ahead of time and pop them in the oven just before guests arrive.
- Low carb & keto-approved. Great for guests with dietary preferences.
- Bold flavor. These spicy jalapeño poppers pack heat, creaminess, and smoky bacon goodness in every bite.
Ingredients & Substitutions
To make these easy jalapeño poppers, you’ll need:
- Fresh jalapeños – Look for medium-sized, similar-sized peppers for even cooking.
- Cream cheese – Softened for easy mixing and stuffing.
- Pepper jack cheese – Adds creamy texture and a spicy kick. Swap with cheddar or Monterrey Jack if preferred.
- Thin-cut bacon – Cooks evenly and crisps up beautifully.
For the complete list of ingredients and measurements, see the printable recipe card below.
How to Make Easy Bacon Wrapped Jalapeño Poppers
Step 1: Preheat the oven. Preheat oven to 425°F.
Step 2: Prep the jalapeños. Halve the jalapeños lengthwise and use a spoon to remove seeds and veins. (Leave stems on for a built-in handle!)
Step 3: Mix the filling. In a small bowl, combine softened cream cheese and shredded pepper jack cheese.
Step 4: Fill the jalapeños.Stuff each pepper half with the cheese mixture, smoothing to the edges.
Step 5: Wrap in bacon. Wrap each filled jalapeño with a full slice of bacon. If you’re using thick-cut bacon, cut the strips in half so they crisp up evenly without undercooking. Trust me, your tastebuds (and guests) will thank you.
Step 6: Bake. Place on a foil-lined baking sheet and bake for 20–25 minutes, or until bacon is crispy.
Step 7: Serve. Let cool slightly, then serve warm or at room temp.
Optional: Make Bacon Wrapped Jalapeño Poppers on a Smoker
If you have a pellet grill or smoker like a Traeger, you can add even more flavor to these poppers!
Just place the prepared jalapeños on a cast iron skillet or rimmed baking sheet and smoke them at 375°F for about 30 minutes, or until the bacon is crisp. Close the lid and let the smoky magic happen. Trust me—this extra step is chef’s kiss for backyard parties and game day!
They are little bundles of heaven, and so easy to prepare! Watch this video to see how easy they are to make.
Serving & Topping Suggestions
Serve warm with:
- A side of ranch or chipotle cream sauce
- Fresh lime wedges
- A classic margarita on the rocks, skinny margarita, or spicy michelada
Easy Jalapeño Poppers Tips & Tricks
- For extra heat: Leave some seeds in the filling.
- Let them rest: Allow to cool for 10 minutes before serving so the filling sets.
- Hosting tip: Double the recipe. These always disappear fast!
- Cleanup made easy: Line your baking sheet with parchment or foil to save time.
Storage Instructions
Store leftovers (if you’re lucky enough to have any!) in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to re-crisp the bacon.
Frequently Asked Questions
These poppers are made with jalapeño peppers, cream cheese, pepper jack cheese, and bacon. That’s it! Just four ingredients packed with flavor.
Yes! Assemble and wrap them in bacon up to a day in advance. Keep refrigerated and bake just before serving.
They have a kick! The spice level depends on your jalapeños and whether you remove all the seeds. Pepper jack cheese also adds a mild heat.
Absolutely. Air fry at 400°F for 10–12 minutes or until the bacon is crisp and the cheese is bubbly.
Yes! These bacon wrapped jalapeño poppers are naturally low in carbs and perfect for a keto-friendly appetizer.
More Appetizer Recipes
If you tried this Easy Bacon Wrapped Jalapeño Poppers recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Summarize & Save This Content On
Bacon Wrapped Jalapeño Poppers
Ingredients
- 8 jalapeño peppers
- 1 (8-ounce) block cream cheese, softened
- 1 cup shredded pepper jack cheese
- 16 slices bacon, thin sliced
Instructions
- Preheat oven to 425 degrees F.
- Halve jalapeños lengthwise, then use a spoon to remove seeds and veins.
- Mix cream cheese and pepper jack cheese together in a small bowl.
- Stuff each pepper half with cheese filling.
- Wrap each pepper with a slice of bacon.
- Lay flat on a cookie sheet lined with aluminum foil and bake for 20 to 25 minutes, or until bacon is crispy.
- Serve hot or at room temperature.
Video
Notes
- Low carb & keto-friendly: These Bacon Wrapped Jalapeño Poppers are naturally low in carbs, making them a great option for keto and low-carb diets.
- Traeger smoker option: To smoke instead of bake, place prepared poppers on a rimmed baking sheet or in a cast iron skillet. Set smoker (like a Traeger) to 375°F and cook with the lid closed for about 30 minutes, or until the bacon is crisp and cooked to your desired doneness.
- Air fryer method: Cook poppers at 400°F for 10–12 minutes or until bacon is crispy and cheese is bubbly. This is perfect for reheating leftovers or making a small batch.
- Bacon tip: Use thin-cut bacon for even cooking. Don’t skimp—wrap each jalapeño with a full slice. If using thick-cut bacon, cut slices in half before wrapping.
- Make ahead: The poppers can be assembled (stuffed and wrapped in bacon) up to 2 days in advance. Cover and refrigerate until ready to bake or smoke.
- Party prep: Hosting a big group? Double the recipe—these always go fast!
- Serving tip: Let the poppers cool for at least 10 minutes before serving to allow the cheese to set.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or air fryer until warmed through and bacon is crispy again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
The only ingredient your missing is the Apricot jelly brushed on while grilling!
A slightly sweet glaze sounds quite lovely. YUM!
hold in the refrigerator for up to 4 days!!!! LOL, They will be devoured in less than 10 minutes. My favorite!
By using bacon, aren’t the chiles greasy from the bacon drippings?
I don’t understand. The recipe says to cut the bacon in half but then you say to use a whole piece of bacon?
Thank you for catching that. I will edit the recipe. If using thin cut bacon use full strip. If its thick, cut in half. Hope this is helpful. Enjoy!
I’ve been making these jalapeno poppers but with a little difference… we put a little BBQ sauce on each before putting them into the oven. Because we leave the stem on the jalapenos when they are sliced in half, take seeds, veins out, stuffed with the cheese mix, wrapped with bacon slice then place a little BBQ sauce. We call them Rats. Delicious!!
I love jalapeno poppers, especially if they are extra spicy. Yum