Bacon Wrapped Jalapeño Poppers

5 (4 ratings)

Every bite of these Bacon Wrapped Jalapeño Poppers is loaded with creamy, spicy, cheesy, smoky flavor that is totally irresistible!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Snack

Cuisine: American, Tex-Mex

Servings: poppers

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.

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.