Bacon Wrapped Jalapeño Poppers

Halved jalapeño peppers are served stuffed with a spiced cream cheese and cheddar mixture. While some iterations of this game day favorite are battered and fried, I wrap them in slices of bacon and bake them until the bacon is crispy and the cheese filling is hot and gooey.

Course Appetizer

Cuisine American

Keyword bacon, cheddar, cream cheese, football, game day, jalapeno, popper, tailgating

Prep Time 10

Cook Time 35

Servings

Calories 243kcal

Ingredients

1 pound of bacon, sliced in half
1 (8-ounce) package cream cheese, at room temperature
1 cup shredded sharp Cheddar cheese
3 tablespoon thinly sliced green onions
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
15 medium jalapeños

US Customary - Metric

Instructions

Heat oven to 400ºF (200ºC). Line a baking sheet with aluminum foil and add slices of bacon in an even single layer. Bake the bacon until some of the fat has rendered and it’s pliable, about 8 minutes. Set aside and keep the oven on.
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.
Cut the jalapeños in half lengthwise and remove the seeds with a paring knife or spoon and discard.
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.
Arrange poppers in an even single layer on a baking sheet with a wire cooling rack set over top.
Bake until the bacon is crispy, about 25 minutes. Let cool for 5 minutes, remove the toothpicks and serve.

Video

Nutrition