bacon wrapped Jalapeño poppers

Par-bake the bacon

Heat oven to 400ºF (200ºC). Line a baking sheet with aluminum foil and add slices of bacon in  an even single layer. Bake until some of the fat has rendered and it’s pliable, about 8 min. Set aside and keep the oven on.


Blend cream cheese mixture

In the bowl of a food processor fitted with a blade attachment or mixing bowl, add the cream cheese, Cheddar cheese, green onions, garlic powder, onion powder and paprika. Blend or stir until combined.


Prep the jalapeños

Cut the jalapeños in half lengthwise and remove the seeds with a paring knife or spoon and discard.


Fill poppers

Spoon the cream cheese filling into the scooped out jalapeños and wrap one slice of bacon around each jalapeño. Use a toothpick to secure the bacon.


Add to baking sheet

Arrange poppers in an even single layer on a baking sheet with a wire cooling rack set over top.


Bake jalapeño poppers

Bake until the bacon is crispy, about 25 minutes.



Let cool for 5 minutes, remove the toothpicks and serve.