Once you pop, you won’t be able to stop eating these Bacon Wrapped Jalapeño Poppers! Spicy peppers are stuffed with creamy cheeses, wrapped in bacon, and then baked in the oven until crisp and bubbling over. These low-carb and keto-friendly appetizers are a huge hit at holiday parties or game day gatherings!
There is always one appetizer that seems to disappear more quickly than others on the table…
These Bacon Wrapped Jalapeño Poppers.
Perhaps it’s the creaminess paired with the crispy bacon, or how the mellow cheese compliments the spice of the peppers.
The yin and yang making you want to keep going back for more and more.
While these delightful bites are undoubtedly low-carb and keto diet approved, there are a few other substitutions you can make so they can be dairy-free, too. (A huge bonus for those lactose intolerant guests at your party!)
Prep a batch ahead of time and then pop them in the oven before your guests arrive!
The simple ingredients you need to make this Bacon Wrapped Jalapeño Poppers recipe include:
- Bacon. You need 10 slices, or about 10 ounces, of thick-cut bacon. Use a kind you really like the taste of on its own. Avoid getting bacon that is too fatty.
- Jalapeños. Find 10 medium-sized peppers that are about 3-inches in length. It is best if they are all about the same size and shape so they cook up evenly in the oven. If they are smaller you may need more, or if larger, you may need less.
- Cream cheese. Pick a plain, unflavored type. You can also swap it out for a dairy-free alternative such as Daiya or Kite Hill.
- Shredded cheese. Choose either mild or sharp cheddar. The fancy, smaller shreds mix in more easily. You can also substitute for a dairy-free cheese if needed.
- Spices. A mix of paprika, garlic powder, salt, and black pepper create a wonderful flavor. Sprinkle in a pinch of cayenne pepper for a kick.
How to Make Bacon Wrapped Jalapeño Poppers
The basic steps for making Bacon Wrapped Jalapeño Poppers are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Cut and Seed the Jalapeños
Quick Note: Peppers can irritate the skin on your hands, but you can help to prevent this by wearing gloves. Also, be sure to avoid touching your eyes and face before thoroughly washing your hands with soap after prepping.
Cut each jalapeño pepper in half lengthwise. Use a spoon with a relatively sharp edge to scoop out the seeds and the white membranes. The best way to do this is to poke the white part near the stem with the spoon to release it, and then scrape down the flesh to remove the rest of the membranes and seeds.
Flip the jalapeño half over, cut-side down, and hit it with the back of your spoon to break loose any remaining seeds.
Stuff with Cheese
Make sure the cream cheese is softened before mixing or it will be too hard to stir well. You can either leave it out at room temperature, or pop it in the microwave for 20-30 seconds.
Combine the softened cream cheese, shredded cheese, paprika, garlic powder, salt, and black pepper in a medium-sized bowl. Mix until everything is smooth and well combined.
Stuff each jalapeño half with roughly one tablespoon of the cream cheese mixture. Spread it out evenly to fill the cavity.
Wrap in Bacon
Use a knife to cut each slice of bacon in half lengthwise. Surround each stuffed jalapeño with one slice of the cut bacon. Start and finish with the end of the bacon underneath the pepper. This ensures the bacon stays in place while baking. Repeat with the remaining jalapeños and bacon.
Bake in Oven
Place a wire rack on a rimmed baking sheet lined with foil. This is the best method since it allows air flow underneath the bacon to crisp up all sides evenly. Also, the extra bacon grease drips down and does not make the poppers soggy. (Much like when Cooking Bacon in the Oven!)
You can also line a large baking sheet with parchment paper if you do not have a wire rack.
Arrange the stuffed and wrapped jalapeños spaced evenly on the rack or parchment paper, paying careful attention that no two poppers are touching. If they touch, the bacon will not crisp properly.
Bake at 400°F for 25-30 minutes, or until the bacon is cooked through and crispy.
Cook in Air Fryer
Alternatively, you can pop them in a 370°F preheated air fryer for 10-12 minutes, or until the bacon is crispy.
Meal Prep and Storage
- To Prep-Ahead: Cut and deseed the jalapeños, mix the filling, and halve the bacon 2-3 days in advance. Keep each separate in the refrigerator until ready to assemble and bake. You can also stuff and wrap the jalapeños up to 24 hours before baking.
- To Store: Place leftovers in an airtight container in the refrigerator for up to 3-5 days.
- To Freeze: Seal in a freezer-safe airtight container for up to 3 months.
- To Reheat: Return to a 350°F oven or air fryer until warmed through.
The recipe you’ll find below is already gluten-free and low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free – Swap out the cream cheese and cheddar for dairy-free alternatives.
- Keto – Select a no sugar added bacon.
Yes. However, since the seeds and membranes are removed and the peppers are cooked, the heat is not as intense as an intact raw jalapeño. Plus, the creamy filling helps to counteract the spice.
Slightly. As the peppers cook the capsaicin, the compound that makes them spicy, breaks down and results in a slightly milder taste.
They do if done properly. The best way to reheat jalapeño poppers is in the oven or air fryer.
Expert Tips and Tricks
- Similar in size. Find jalapeños that are close in length and width so they cook evenly.
- Sharpen your skills. Use a spoon with a sharp edge for releasing the membrane and scraping out the seeds.
- Think ahead. Let the cream cheese come to room temperature so it’s softened and easier to mix.
- Slice lengthwise. Cutting the bacon into thin strips gives you more length to work with so you can wrap it around the popper.
- Go dairy-free. For lactose intolerant guests use dairy-free cheeses. You can’t taste much of a difference!
- Work with a wire rack. This allows the hot air to completely surround the bacon which makes it nice and crispy instead of soggy.
More Party Appetizer Recipes
Keep your guests noshing all party long with these fabulous snacks:
Bacon Wrapped Jalapeno Poppers Recipe
Once you pop, you won't be able to stop eating these Bacon Wrapped Jalapeño Poppers! These low-carb and keto-friendly appetizers are a huge hit at holiday parties or game day gatherings.
- 10 slices bacon thick-cut, cut in half lengthwise
- 10 jalapeño peppers medium-sized
- 8 oz. cream cheese softened, or a dairy-free alternative
- 1 cup shredded cheddar cheese or a dairy-free alternative
- ½ tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. salt
- ¼ tsp. black pepper
- Parsley optional
Preheat the oven to 400 degrees.
Slice each jalapeño pepper in half lengthwise. Using a spoon with a relatively sharp edge, scoop out the seeds and the white membranes. Turn the jalapeño half over and hit it with the back of the spoon to release any remaining seeds.
Mix together the softened cream cheese, shredded cheese, paprika, garlic powder, salt, and black pepper in a medium-sized bowl until smooth and well combined.
Add roughly one tablespoon of the cream cheese mixture into each jalapeño half, spreading it out to fill the cavity.
Cut each slice of bacon in half lengthwise. Wrap one piece around each stuffed jalapeño, starting and ending with the bacon underneath the pepper. Repeat this with the remaining jalapeños and bacon.
Line a large baking sheet with aluminum foil and then place a wire rack on top. If you do not have a wire rack, line a large baking sheet with parchment paper.
Place the stuffed and wrapped jalapeños evenly spaced on the rack or parchment paper, paying careful attention that no two poppers are touching.
Bake in the preheated oven for 25-30 minutes, or until the bacon is cooked through.
Serve immediately with a sprinkle of parsley and enjoy!