Bacon Wrapped Jalapeño Poppers

5 from 6 votes

Creamy, cheesy, smoky, and not too spicy, these bacon wrapped jalapeño poppers are the perfect appetizer for any occasion!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Servings: Poppers

Calories: 57kcal

Author: Jessica

Preheat oven to 400°F and line a large baking sheet with parchment paper.
Cut the jalapeños in half lengthwise (leaving the stem intact) and remove all of the ribs and seeds. Place the jalapeños cut side up and arrange in a single layer on the lined baking sheet.

In a medium sized mixing bowl combine the cream cheese, mozzarella cheese, , harvarti, diced jalapeño, diced red pepper, sour cream, paprika, garlic powder, and onion powder. Using a hand mixer, mix on high for 2-3 minutes until everything is fully combined.
Transfer the filling into a piping bag (optional), and disperse the filling equally between all of the jalapeños. With one ½ slice of bacon, wrap the jalapeno so it is entirely covered in bacon. Lay back on the baking sheet, cut side up. Bake for 25 minutes until the bacon is slightly crispy and the cream cheese filling is warm and melty. Let cool slightly before serving.

Always wear disposable gloves while handling raw jalapeño peppers. When cut the peppers produce an oil called capsaicin, which can get stuck to your skin and cause burning.
Leave the stem of the jalapeño pepper intact when you are cutting them in half. This will create a "boat" for the cream cheese filling and prevent the cheese from spilling over the edges.
These bacon wrapped jalapeño poppers are based off of my coveted antojito recipe. Serve these two recipes side by side for the ultimate appetizer!
Use brick-style cream cheese, not spreadable.
Sour Cream can be substituted for greek yogurt.
Any kind of hard cheese can be used in this recipe. Other options include gouda, smoked white cheddar, sharp cheddar cheese, or colby jack.
To make these jalapeño poppers spicy, either leave some seeds & ribs in the jalapeño intact, or add a ¼ to a ½ teaspoon of cayenne into the cream cheese filling.
When wrapping the poppers in bacon, you can use toothpicks to keep the bacon in place, if required.
Larger jalapeño poppers may require a full piece of bacon to wrap the full length.
Jalapeño poppers can be served warm or cool. Serve with a side of dipping sauce like ranch, sour cream or bang bang sauce (optional).
Store leftover jalapeño poppers in an airtight container and store in the refrigerator for up to 3 days. To reheat poppers, bake at 300°F oven for 15-20 minutes.