Cream Cheese and Bacon Jalapeno Poppers

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Bacon Jalapeno Poppers Stuffed with Cream Cheese is the perfect appetizer! Filled with a tasty cream cheese mixture and topped with crispy thick cut bacon, these little bite-sized treats are bursting with flavor!

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Cream Cheese and Bacon Jalapeno Poppers

Bacon Jalapeno Poppers
Bacon Jalapeno Poppers are incredibly easy to make and oh so glorious to eat. We like to make them with sausage too! You can also skip the bacon if you want to go vegan. Whatever you do, you will want to have some ranch for dipping. Not only does it taste delicious, but it also cuts through the heat of the jalapeno as well!

Cream Cheese and Bacon Jalapeno Poppers

How to Properly Cut Jalapeno Peppers
Knowing how to seed and slice a jalapeno properly will make your life a whole lot easier. After cleaning and removing the jalapeno seeds, the rest is a short mixture of chopping and mixing. It really doesn’t take long at all! However, removing the seeds from a jalapeno is touchy business, literally speaking. Hopefully, this isn’t your first rodeo with cutting a jalapeno, but if so, take my advice from here on out. Some people think that the seeds hold all of the heat, others think the membrane is the culprit. If you have ever cut into a jalapeno all willy-nilly you may have experienced the accidental eye or nose contact. Trust me, you do not want to experience this. To avoid this accidental tragedy I suggest wearing gloves or holding the jalapeno with a paper towel while you cut. Make a lengthwise cut, exposing the membranes that hold the seeds in place. Then take a spoon and scrape out the membrane, working from the bottom to the top of the pepper. Scoop the seed directly into the compost. Finally, WASH YOUR HANDS! Like really get in there and wash them with soap. Gloves for the win!

How to Know When the Jalapeno is Spicy
If you are like me and you like things a little spicy, you have been the recipient of the jalapeno that had no kick. On the flip side, you may have had the jalapeno that tasted like a ghost pepper. So, how you can you tell if the jalapeno is spicy? The older the pepper the spicier it will be. Looking at a pepper, the older ones will have stress marks, like little white lines or flecks on the flesh. The younger (less spicy) peppers will have a clear shiny flesh. So if you like them hot, pick the older pepper. If you like the mild, pick the younger one.

Cream Cheese and Bacon Jalapeno Poppers

How to Prepare Bacon Jalapeno Poppers
Once you have your jalapenos prepared you can mix everything together, cream cheese, parmesan cheese and all of the spices. Blend it all up and begin to scoop the mixture into the jalapeno. Don’t be shy with this step. If it cooks down over the edge it will still taste amazing. Top with a slice of crispy thick cut bacon and then assemble your poppers on a lined baking tray and bake for about 20 minutes or until bubbly and lightly browned. That’s it! You will want to serve these up right away, and probably shouldn’t expect them to last long.

Wrapping Bacon vs. Individual Slices
I have seen many a recipe that calls for wrapping the bacon around the jalapeno and then baking. These are delish of course, but I always seem to get that one jalapeno popper that has soggy bacon on the bottom. Using individual slices guarantees that every popper with have a perfectly crispy piece of bacon whose juices have soaked into that glorious cream cheese mixture. Feel free to try it this way and let me know if you like it better too!

Cream Cheese and Bacon Jalapeno Poppers

Can You Freeze Jalapeno Poppers?
You can! Prepare all the way to the baking step and then stop and freeze. You will want to take steps to make sure they don’t stick together. To do this, I recommend placing them side by side on a baking sheet and freezing that way for a couple of hours. Once they are frozen this way, you can put them in a ziplock bag and they won’t stick together. Another alternative is to wrap them individually in wax paper. These are good frozen for a couple of months. When you are ready to eat them, let them thaw on the counter for a while before popping them into the oven.


  • 10 large fresh jalapeno peppers, halved lengthwise and seeded
  • 10 strips cooked bacon, cut in half
  • 8 ounces cream cheese, softened
  • 1 cup shredded Parmesan cheese
  • 1/4 tsp pepper
  • 1/4 tsp onion powder


Preheat oven to 425°F.

In a bowl mix the cream cheese, Parmesan cheese, pepper, and onion powder.

Spoon about 1 tablespoon of the mixture into each jalapeno half. Arrange stuffed halves on a sheet pan. (I like to line mine with foil.) Place a piece of bacon top of top each popper and press down slightly.

Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

Serve immediately.

Cream Cheese and Bacon Jalapeno Poppers

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