This easy Baked Jalapeno Popper recipe is an easy and delicious appetizer recipe everyone knows and loves!! Spicy but not too spicy, jalapeno peppers are stuffed with a creamy cheese mixture and wrapped in crunchy bacon. Yum!!!
If you’re looking for the best appetizer for game day (hello, football season!), a New Year’s party treat, or just a restaurant tasting appetizer in the comfort of your home, you’re in the right place! These just night be the ultimate party treat!
You’ve seen these jalapeno poppers with cheesy filling in the restaurant. Usually they’re dipped in an egg wash, then into bread crumbs or panko crumbs and then deep fried.
I’ve taken that concept and made it easier and a little bit healthier! You know me, I’m looking for the easiest way to make foods while still keeping things tasty, and I must say, I think this easy recipe does just that.
I love that these bacon wrapped jalapenos are made low carb and gluten free without skipping an ounce of flavor. Make a batch for your next party and they’ll be a guaranteed crowd pleaser!!
Ingredients in this baked jalapeno poppers recipe
No fancy pants ingredients here! These little guys are made with simple ingredients. Things like…
fresh jalapeno peppers – these have tons of peppers but aren’t overly spicy peppers. The peppers should be about 3-4 inches in length in order to accommodate all the filling. If your peppers are smaller in size you may have some filling leftover.
cream cheese – make sure it’s softened so you’re not arm wrestling your cheese mixture
pepper jack cheese – this adds a bit of heat to the peppers. If you prefer a more mild version cheddar cheese would be a good substitute. I recommend using block cheese and shredding it yourself so it melts smoothly. Plus, you burn a few calories, so it’s a win-win.
thin bacon – any kind of bacon is fine to use, just make sure you use a thinly sliced bacon, not thick sliced. The thicker sliced bacon will take much longer to cook through and doesn’t work well with this recipe.
How to make Baked Jalapeno Popper recipe in the oven
- Grab two of your rimmed baking sheets and line them with aluminum foil. This makes for easy cleanup for step 2!
- Precook the bacon in the oven for 10 minutes.
We aren’t trying to cook it all the way, we’re just giving it a jumpstart. Sidenote: if you haven’t tried making bacon in the oven, I highly recommend it.
When the bacon baking time is done, remove the slices to a paper towel lined plate. The paper towels help to absorb some of the grease.
- Cut the jalapeños in half lengthwise. Carefully scoop out the seeds and inner membranes and discard.
If you want to wear gloves for this part, you totally can. Make sure not to touch your face or eyes right after handling the peppers. Discard or replace the aluminum foil on the baking sheets and place the jalapeño halves on a baking sheet.
- In a medium bowl, make the cream cheese filling by combining the cream cheese, pepper jack cheese, cheddar cheese, garlic powder, onion powder, and sea salt. Stir well. Aren’t you glad you softened the cream cheese?
- Spread the cream cheese mixture into each jalapeño half. Wrap with a piece of bacon and secure with a toothpick if necessary. Place back on your prepared baking pan.
- Increase the oven temperature to 400° Fahrenheit and bake for another 15-20 minutes or until the cheese mixture becomes warm and bubbly and the bacon is cooked through
You may want to wear plastic food gloves while handling jalapeno peppers. At the very least, remember to wash your hands well after handling them. Whatever you do, don’t wipe your eyes or brush a stray piece of hair out of your face while working with them! I know from experience…let my shed tears save you from doing the same
If you can’t handle the heat, make sure to remove the seeds from the jalapeno peppers. You could use shredded sharp cheddar cheese or monterey jack cheese instead of pepperjack cheese, too.
Still too spicy for you? If you want as little spice as possible, you can use baby bell peppers instead of fresh jalapenos.
Make sure cream cheese is at room temp so you can easily mix the ingredients together.
You can broil the peppers for a minute or two after baking for extra crispy bacon.
How long should I bake jalapeno poppers?
The assembled poppers bake in the oven for 15-20 minutes. You’ll need another 10 minutes to pre-cook the bacon. Everything is in the recipe card for you!
What to serve with jalapeno poppers
These are great, but you can also serve them with a side of blue cheese dressing or ranch dressing.
How to stored baked jalapeno poppers
You can store these jalapeños in an airtight container for up to 4 days.
How do I reheat these peppers?
To reheat you can warm the peppers up in the microwave for 30 seconds-1 minute or in a 350° F oven for 10-15 minutes or until warmed through. The bacon will come out crispier when the peppers are reheated in the oven compared to in the microwave.
Can I make these ahead of time?
Yes. You can follow the recipe as written but don’t cook the bacon until you are ready to bake the jalapeños. You can make the filling and stuff the peppers ahead of time. Keep them in an airtight container in the refrigerator for up to 2 days before baking. Follow the recipe for baking and allow the jalapeños to warm up at room temperature while the bacon pre-cooks.
Other tasty appetizer recipes
If you make this baked jalapeno popper recipe, leave a recipe review or comment below. I’d love to hear from you!
- 12 large jalapeño peppers
- 8 ounces cream cheese, softened
- 4 ounces pepper jack cheese, shredded
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt
- 12 slices thin bacon
- Line 2 large baking sheets with non-stick aluminum foil and preheat your oven to 350° Fahrenheit.
- Cut the bacon pieces in half and lay them on the lined baking sheets and bake for 10 minutes. The bacon should not be cooked all the way. Remove the bacon to a paper-towel lined plate and set aside.
- Cut the jalapeños in half lengthwise. Carefully scoop out the seeds and membranes and discard. Discard or replace the aluminum foil on the baking sheets and place the jalapeno halves in a single layer on your baking sheet.
- In a small bowl, combine the softened cream cheese, pepper jack cheese, cheddar cheese, garlic powder, onion powder, and sea salt. Stir well.
- Spread the cream cheese mixture into each jalapeño half. Wrap with a piece of bacon around the middle of each jalapeno half and secure with a toothpick if necessary.
- Increase the oven temperature to 400° Fahrenheit and bake for another 15-20 minutes or until the cheese mixture becomes warm and bubbly and the bacon is cooked through.
Amount Per Serving: Calories: 80Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 177mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 4g