Bacon Wrapped Jalapeno Poppers

These bacon wrapped jalapeno poppers are packed with creamy, flavored Philadelphia cream cheese, wrapped in crispy bacon, and oven baked to perfection for the perfect snack or party appetizer!

Every now and then I like to make something special just for the husband. He loves anything spicy. And he absolutely loves the spicy creamy kick of these bacon wrapped stuffed jalapeno peppers. They are super easy to make with only 3 ingredients making them the perfect finger food for the ultimate party or game day snack! Perfect for potlucks, Sunday Dinners, holiday parties, or even game days!

Jalapeño Popper Ingredient Notes

These stuffed jalapenos are my favorite appetizer because they only take 3 easy ingredients.

Cream Cheese: I prefer to use the flavored Philadelphia Cream Cheese! I usually grab the Chive & Onion or the Garden Vegetable. But you can use any of the savory-flavored cream cheese spreads. They add a depth of flavor that you don’t get with recipes that use plain cream cheese.

Bacon: You can use various flavors and cuts of bacon. Hickey and applewood smoked bacon are our usual flavors for these jalapeno poppers. If you use a thick-cut bacon, it will take longer to bake in the oven. Most recipes use half a slice of bacon per jalapeno popper, but I like to use an entire slice, as you get more bacon in each bite. Who would say no to more bacon? But either way works, it’s entirely up to your preference.

Fresh Jalapenos: You will want to select jalapenos that are about 3-4 inches long, you don’t want them to be too small or they’ll be hard to stuff. Select jalapenos that are firm and without blemish in the skins. This makes the party appetizer look more appealing. If the jalapenos are squishy, they won’t be able to hold their shape after baking.

How to make jalapeno poppers

The best part is that these bacon wrapped stuffed jalapenos are super easy to make!

Step 1: Slice each jalapeno half length-wise. Using a spoon, remove the ribs and seeds from the inside. If you prefer extra spicy, you can leave some of the seeds in.

Step 2: Fill each jalapeno with a rounded spoonful of savory flavored cream cheese filling. The amount of cream cheese depends on the size of the pepper. You want to fill each jalapeno log in all the corners and with a smooth top so you have a creamy cheesy filling in each bite. This usually ends up being 1-1.5 Tablespoons of cream cheese for each jalapeno half.

Step 3: Wrap each stuffed jalapeno with a strip of bacon. I secure each end of the bacon with a toothpick. This keeps the bacon from sliding off the stuffed jalapenos as they bake. The toothpicks can be removed after baking and before serving if you prefer.

Step 4: Bake in the preheated oven at 350 for 20-30 minutes. If the bacon isn’t fully cooked, then turn the oven to broil. Cook for another 5 minutes. Keep an eye on it to make sure it doesn’t burn. But it will crisp up the bacon rather nicely and quickly.

Remove from the oven and allow to cool slightly. You can remove the toothpicks if you want, or leave them in for easy dishing up from a platter.

Serve these jalapeno stuffed poppers up with a dipping sauce like ranch, blue cheese, and even a nice spicy southwestern ranch. Garnish with green onions. 

To Make Ahead/Freeze

These stuffed jalapeno peppers are perfect for making ahead of time! Just prepare the poppers by stuffing the peppers and wrapping them with bacon, then pop them into an airtight container and refrigerate if you’re planning to bake them later.

For even more convenience, you can freeze them before baking by placing them on a tray. Once they’re frozen, move them to a sealed container or freezer bag to store for a few months. When you’re ready, just bake them straight from the fridge or freezer—perfect for last-minute snacks when guests stop by!

More Easy Appetizers for Your Next Gathering

• Easy Cream Cheese Fruit Dip
• Fresh Salsa Fresca
• Bacon Ranch Cheeseball
• Easy Keto Bruschetta
• Easy Guacamole in 2 minutes

This easy jalapeno poppers recipe was originally published March 31, 2014. I’ve updated it for your convenience with new photos, instructions, and better tips! Happy Cooking!