Bacon Wrapped Jalapeño Poppers

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Every bite of these Bacon Wrapped Jalapeño Poppers is loaded with creamy, spicy, cheesy, smoky flavor that is totally irresistible!

 Bacon Wrapped Jalapeño Poppers baked and served     

I like spicy and I like cheesy, and the two together are a match made in heaven. Add bacon, to the mix and holy moly, you have paradise!

Choosing jalapeños on the market 

These jalapeno peppers are my all-time favorite party appetizer.

Mexican latin food blogger smiling and choosing jalapeños

They are stuffed with a combination of cream cheese and Cabot Pepper Jack Cheese and that is all. Super simple!

Pepper jack jalapeños poppers in a plate on a table

The pepper jack cheese is the ultimate balance of spice and creamy, so there is no need to add any additional ingredients. 

In the middle of stuffing jalapeños

I recommend purchasing thin-cut bacon and don’t be stingy. Don’t cut that bacon in half. Wrap a jalapeño pepper with an entire strip of bacon.

Wrapping bacon around stuffed jalapeños

Bacon Wrapped Jalapeño Poppers

After these little bundles of heaven are baked, the cheese mixture gets hot and melty and the peppers mellow, but the pepper jack cheese gives these poppers a hint of spice.

Bacon Wrapped Jalapeño Poppers before baking

If you are hosting a party, I recommend doubling this recipe. I promise, these babies will be devoured as soon as you pull them out of the oven.

Pepper Jack Natural Cheese next to the jalapeño poppers

 

Bacon Wrapped Jalapeño Poppers

Every bite of these Bacon Wrapped Jalapeño Poppers is loaded with creamy, spicy, cheesy, smoky flavor that is totally irresistible!
Bacon Wrapped Jalapeño Poppers baked and served
Print Recipe
5 from 1 vote
Rate this Recipe »

Ingredients

  • 8 jalapeños peppers
  • 1 (8-ounce) block cream cheese, softened
  • 1 cup shredded Cabot Pepper Jack Cheese
  • 16 slices bacon, halved

Instructions

  • Preheat oven to 425 degrees F.
  • Halve jalapeños lengthwise, then use a spoon to remove seeds and veins.
  • Mix cream cheese and pepper jack cheese together in a small bowl.
  • Stuff each pepper half with cheese filling.
  • Wrap each pepper with a slice of bacon.
  • Lay flat on a cookie sheet lined with aluminum foil and bake for 20 to 25 minutes, or until bacon is crispy.
  • Serve hot or at room temperature.

Notes

  • If you are hosting a party, I recommend doubling this recipe. 
  • I recommend purchasing thin-cut bacon for this recipe.

Nutrition

Calories: 484kcal, Carbohydrates: 4g, Protein: 19g, Fat: 44g, Saturated Fat: 17g, Cholesterol: 83mg, Sodium: 737mg, Potassium: 287mg, Fiber: 1g, Sugar: 2g, Vitamin A: 516IU, Vitamin C: 40mg, Calcium: 219mg, Iron: 1mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography by Jenna Sparks 

This post is in partnership with Cabot Cheese. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

 

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Bacon Wrapped Jalapeño Poppers collage with text overlay

Bacon Wrapped Jalapeño Poppers

Every bite of these Bacon Wrapped Jalapeño Poppers is loaded with creamy, spicy, cheesy, smoky flavor that is totally irresistible!
Bacon Wrapped Jalapeño Poppers baked and served
Print Recipe
5 from 1 vote
Rate this Recipe »

Ingredients

  • 8 jalapeños peppers
  • 1 (8-ounce) block cream cheese, softened
  • 1 cup shredded Cabot Pepper Jack Cheese
  • 16 slices bacon, halved

Instructions

  • Preheat oven to 425 degrees F.
  • Halve jalapeños lengthwise, then use a spoon to remove seeds and veins.
  • Mix cream cheese and pepper jack cheese together in a small bowl.
  • Stuff each pepper half with cheese filling.
  • Wrap each pepper with a slice of bacon.
  • Lay flat on a cookie sheet lined with aluminum foil and bake for 20 to 25 minutes, or until bacon is crispy.
  • Serve hot or at room temperature.

Notes

  • If you are hosting a party, I recommend doubling this recipe. 
  • I recommend purchasing thin-cut bacon for this recipe.

Nutrition

Calories: 484kcal, Carbohydrates: 4g, Protein: 19g, Fat: 44g, Saturated Fat: 17g, Cholesterol: 83mg, Sodium: 737mg, Potassium: 287mg, Fiber: 1g, Sugar: 2g, Vitamin A: 516IU, Vitamin C: 40mg, Calcium: 219mg, Iron: 1mg

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.

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(may include affiliate links)