Bacon-Wrapped Jalapeno Poppers

As party appetizers go, bacon-wrapped jalapeno poppers are a slam-dunk. Cheese and jalapenos are already a match made in heaven (just ask anyone who loves nachos) and adding bacon to the mix just makes them even better. This sweet and spicy take on jalapeno poppers makes a dozen, but you can easily multiply the recipe to serve a crowd of any size.

Bacon-Wrapped Jalapeno Poppers Recipe Ingredients

• Jalapeno peppers: Jalapenos’ moderate heat, distinctive flavor and bite-sized shape make them ideal for stuffing as an appetizer.
• Cream cheese: Cream cheese provides the filling with a pleasing tang and a melty, oven-ready texture. Make sure it is softened before you start; it will make the filling much easier to mix.
• Cheddar cheese: Shredded cheddar doubles down on the filling’s cheesy flavor.
• Bacon: Strips of bacon give the finished poppers a deeply savory wrapper that’s also finger-friendly.
• Brown sugar: The peppers’ brown sugar coating caramelizes on the bacon, enhancing its sweetness. It also helps mellow the peppers’ heat.
• Chili seasoning mix: The chili seasoning mix blends with the brown sugar coating to give the finished poppers an even more irresistible flavor.

Directions

Step 1: Prep the peppers

Cut the jalapenos in half lengthwise, removing the stem, seeds and membranes. Set the cleaned peppers aside. In a small bowl, beat the softened cream cheese and shredded cheddar together until they’re well blended. Spoon the filling into the pepper halves, dividing it evenly. Wrap each pepper with a half-strip of bacon around each half-pepper.

Step 2: Coat the peppers

Combine the brown sugar and chili seasoning mix, and use the seasoned sugar to coat the bacon-wrapped jalapenos. Place the peppers in a greased 15×10-inch baking pan.

Step 3: Bake the peppers

Bake the coated peppers at 350°F for 18 to 20 minutes, until the bacon is firm.

Bacon Wrapped Jalapeno Peppers Recipe Variations

• Tweak the cheese: Don’t like cream cheese? Bored with cheddar? That’s fine, you can change the cheese in the filling to suit your own taste. Ricotta, mascarpone and queso fresco are all appropriate substitutes for the cream cheese. As for the cheddar, there are plenty of other cheeses that melt well. Consider switching to provolone, havarti, gouda, fontina, Monterey Jack or gruyere.
• Replace the bacon: Bacon’s much-loved balance of savory, smoky and sweet flavors helps make these jalapeno poppers the addictive treats they are. That said, you have other options that can work just as well. Wrapping the peppers in paper-thin slices of prosciutto, Spanish jamon or even good old American country ham makes for an interesting alternative. So does pancetta, the unsmoked Italian version of bacon. For those who don’t eat pork, turkey bacon isn’t as fatty as the real thing and won’t crisp up in quite the same way, but it’s an acceptable substitute.

Storing Bacon-Wrapped Jalapeno Poppers

Any leftover jalapeno poppers (are they really a thing?) should be transferred to a food safe airtight container with a tight-fitting lid, and refrigerated.

Can I make this bacon-wrapped jalapeno poppers recipe ahead of time?

Yes, you can make them earlier in the day or even the day before if you wish. To serve, reheat them in a low oven or toaster oven until they’re heated through. Your microwave will do in a pinch, but it’s less than ideal because it heats unevenly.

How long will my jalapeno poppers keep?

If you’ve made a big enough batch to have leftovers, they’ll keep for 3 to 4 days in the refrigerator.

Jalapeno Popper Tips

Do I need to take any special precautions when handling jalapenos?

With any chile pepper, even relatively mild ones, you should always wear disposable gloves while handling them. Be mindful of not touching your face while you’re wearing them, so you don’t inadvertently get capsaicin (the active ingredient in hot peppers) on the sensitive tissues of your nose or especially your eyes.

You should also make a point of washing your cutting board and knife immediately afterward, so you don’t cross-contaminate other utensils or ingredients with capsaicin.

Can I make these in my air fryer?

You certainly can. The usual rule of thumb for adapting recipes to your air fryer is to reduce the temperature by 25°F, and then reduce the baking time by 1 minute of every 5 (20 percent). In this case, that means preheating your air fryer to 325°F and knocking 3 ½ or 4 minutes from the cooking time.

Should I use toothpicks to hold the bacon in place?

Toothpicks are optional. A half-strip of bacon will wrap around a half-jalapeno with length to spare, and the ends should overlap enough that they’ll stay in place as the peppers cook.

The brown sugar coating, as it caramelizes, will also help stick the ends together. If you want to be absolutely certain of a neat appearance, you can use a toothpick to hold the ends firmly in place as they cook. Just be sure to remove the toothpicks before you serve the poppers.