Jalapeño Poppers Recipe with Bacon

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Jalapeño Poppers are a spicy hot, creamy cheese with crumbled pieces of bacon stuffed in a jalapeño and baked to perfection! The perfect holiday appetizer!

Appetizers are just what you need to start the party off right! If you love a little heat from a jalapeño try this Cheeseburger Stuffed Jalapeño Poppers, Jalapeño Bacon Cheese Ball or Jalapeño Popper Dip.

jalapeno poppers with dip on a plate

Jalapeño Poppers Recipe with Bacon

The party just got started with these Jalapeño Poppers! Add a little heat to your party then cool it down with a creamy cheese blend that is stuffed full in each jalapeño. Every bite will start with a cool, creamy stuffing and end with a soft crunch and a little spice to wake you up! With the bacon crumbled in the mix, you will have a savory, spicy and a little bit salty appetizer that won’t last long with these jalapeño poppers appetizer. You can’t go wrong with this simple to make jalapeño poppers recipe this holiday season.

What is a Jalapeño Popper?

There are a few different types of jalapeño poppers or other names like jalapeño peppers or jalapeño bites. Grilling jalapeño poppers are always a fun way to enjoy them during the summertime. This also adds a smoky flavor to them too.

Breaded jalapeños or deep fried jalapeños are made with a little more crunchy texture and can be stuffed on the inside of the jalapeño. You can even wrap your jalapeño with bacon. This is known as bacon-wrapped jalapeño poppers. This adds more of the bacon flavoring and a saltier jalapeño popper.

In this jalapeño popper recipe, I bake my stuffed jalapeños poppers. I hollow out the jalapeño and stuff them full of a cream cheese and cheese mixture that fits into the jalapeño. You can add in ground meat or different seasonings and spices to these jalapeño poppers to make them more hearty and flavorful.

Jalapeño Poppers with Bacon Ingredients:

Jalapeños are key with this recipe! It is a little spicy but with the cream cheese and cheese mixture it has a smooth, cool and hot taste. These jalapeño poppers are baked not fried. By baking your jalapeño poppers you are going to have a tender jalapeño popper rather than a crispy or crunchy one from being fried. I choose not to wrap my bacon around the jalapeño poppers. I prefer to chop the bacon and crumble it. This will ensure that it will not be over powering in the jalapeño popper.

  • Jalapeños: Pick fresh, bright green and bigger than average jalapeños for easier stuffing and holding them up after baking.
  • Cream cheese: soften your cream cheese and add it to the mix. This helps cool down the spiciness of the jalapeño.
  • Garlic powder: seasoning that adds to the jalapeño popper.
  • Salt and pepper: to taste!
  • Cheddar cheese: shredded and adds a cheesy blend to the cream cheese.
  • Bacon: pre-cooked your bacon, remove the excess grease and then crumble or cut it into small pieces.
  • Green onions: thinly sliced and place in the mixture.

slicing jalapeño peppers in half

How to Make Jalapeño Poppers with Bacon:

Jalapeños are the main ingredient in this jalapeño popper. Finding a jalapeño that is between 3 to 4 inches long and big enough to stuff. You do not have the jalapeño to be too small. To remove some of the heat from the jalapeño, slice the jalapeños in half and remove the peppers from inside. The peppers hold most of the heat from the jalapeño.

Stuff your jalapeño peppers with a cream cheese, cheese and garlic powder mixture with bacon. Bake you jalapeño poppers in the oven and enjoy your delicious appetizer with friends and family!

  • Preheat the oven and prepare the jalapeños: Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
  • Make the stuffing mixture: In a medium sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
  • Add the cheese mixture to the jalapeños and bake: Spoon the mixture evenly in the jalapeños and place on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

What goes with Jalapeño Poppers?

These baked jalapeño poppers stand out on their own and can be eaten as is with the creamy cool stuffing inside of them. If you love to dip try dipping them in a classic ranch dressing, blue cheese dressing or a cilantro lime creamy dressing. Each of these dressings will turn down the heat and help with the spice level.

cream cheese, cheese and bacon mixture

Stuffing Your Jalapeño Popper

There are so many ways of stuffing a jalapeño popper. I have a classic, simple way of stuffing my jalapeño poppers with bacon. You can create different flavors and fun ways to add to your baked, stuffed jalapeño popper with these varieties.

  • Cheese: goat cheese, mozzarella, Colby jack or Monterey cheese.
  • Meat: wrapped bacon jalapeños, shredded chicken, ground beef or crab meat.
  • Vegetables: bell peppers, mushrooms, chopped onions.
  • Seasonings: cayenne pepper, garlic salt or red pepper flakes.

Tips for Making Jalapeño Popper Recipe with Bacon:

Having a party and need a delicious appetizer for the night. These baked jalapeño poppers are just what you need! Baked tender and stuffed with a cool, creamy cheese blend that will bring on heat at the end is a tried and true favorite!

  • When Cutting jalapeños: make sure to wear gloves while cutting jalapeño peppers. This will protect your hands from burning your skin.
  • How to slice your jalapeño: Slice them in half, lengthwise and remove the rib and seeds for less spicy jalapeños. 
  • Control the spice level: take out the rib inside the jalapeño and all the seeds for a less spicer jalapeño.
  • Bacon: cook the bacon, drain the grease and chop or crumble it into pieces. Use pre-cooked bacon or even crumbled bacon in a jar to speed up the process.
  • Cheese: try blending cheeses together and changing the cheeses up. Add extra cheese on top to bake over the jalapeño poppers.
  • Baking jalapeño poppers: for a crispier jalapeno poppers, bake them on the top wire rack in the oven.
  • Different types of cooking jalapeño poppers: grilling, fried or air fryer are great ways to enjoy jalapeño poppers.

jalapeño poppers being stuffed with cream cheese, cheese and bacon mixture

Storing jalapeño poppers with bacon

These jalapeño poppers go fast and disappear quickly. I tend to double the batch before I take them to a party. You can’t go wrong making these simple to eat and make jalapeño poppers recipe. Make ahead for an easier appetizer to put together and even storing them is a breeze. A simple and easy appetizer is all you need this holiday season!

  1. Make the stuffing in advance: add all the cheese, cream cheese and seasoning mixture together. Cover and place in an airtight container for 3 to 5 days.
  2. Keep them in the refrigerator: prepare your mixture and stuff each of your jalapeños. Before cooking them place them in an airtight container and refrigerate until you are ready to bake them. They will stay in your refrigerator for 3 to 5 days.
  3. Can you freeze you jalapeño poppers? Yes! Stuff the peppers with the cheese mixture and add them to an airtight container. Try not to stack them. Freeze for up to 1 month. When ready to bake them, place on a baking sheet and bake for 25 to 30 minutes. There is no need to thaw them.
  4. Warming up: place in the oven for 20 to 25 minutes or until they are tender and warmed through.

More delicious jalapeño recipes to try

jalapeño poppers being baked

Jalapeño Poppers Recipe with Bacon

4.63 from 8 votes
Jalapeño Poppers Recipe with Bacon is a spicy hot, creamy cheese with crumbled pieces of bacon stuffed in a jalapeño and baked to perfection! The perfect holiday appetizer!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Alyssa Rivers
Servings: 20 jalapeños


  • 10 jalapeños
  • 8 ounce cream cheese softened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup shredded cheddar cheese
  • 1/2 pound bacon cooked and crumbled
  • 1/4 cup green onions sliced


  • Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
  • In a medium sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
  • Spoon the mixture evenly in the jalapeños and place on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.


Serves: 20

Calories123kcal (6%)Carbohydrates1gProtein4g (8%)Fat11g (17%)Saturated Fat5g (25%)Cholesterol29mg (10%)Sodium223mg (9%)Potassium67mg (2%)Fiber1g (4%)Sugar1g (1%)Vitamin A329IU (7%)Vitamin C9mg (11%)Calcium75mg (8%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Appetizer, Side Dish, Snack
Cuisine American, Mexican
Keyword baked jalapeno poppers, how to make jalapeno poppers, jalapeno poppers, jalapeno poppers baked, jalapeno poppers recipe
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 4 stars
    Great flavors in this recipe, however the yield is massively off. You can easily fill 20 jalapenos with this amount of filling, even pretty large ones

  2. 5 stars
    This recipe was great!! I had jalapeno peppers in my fridge but no raw bacon. I did however have some cooked bacon slices. I used this recipe and problem solved!! I definitely plan to make these again and again because they are keto friendly. I omitted the green onions but didn’t miss them. Thanks for sharing!!

  3. 5 stars
    Well we’ll well, I finally made them and they are delicious. I was a little confused about the cheddar cheese. Didn’t know if I should put it in the mix or on top after they were filled. I blended everything. Came out good and would make them definitely again like soon, next month. Sister is coming home and also a baby shower. Thanks again,

  4. 5 stars
    I made these this morning, and they turned out perfect! I much prefer the bacon done this way to the bacon-wrapped variants I’ve tried in the past.
    Getting the stems to come out pretty on both halves is a bit tricky for me, so, I just kept it intact on the one half and cut the end off entirely for the other half, then I left a little more heat in the ones with the stem as I was gutting them. That way, the stem becomes an indicator for people as to which ones are hotter. Worked out quite nicely!

  5. A couple helpful hints for these babies. If you have a apple corer, uses to scrape the insides of the pepper after slicing. Seeds and membrane come out slick and easy. If you want to take some of the heat out of the Jalapenoe’s, soak in 7-UP (not diet) about 20 min. If you soak for 45 min. there is practically no heat left. DON’T DRINK THE 7- UP AFTERWARDS! HA HA

  6. I love these but I like my food extremely hot so I take out the seeds but put half or more of them back into the cheese mixture and it works for me.

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