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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon baked until the cheddar-cream cheese filling bubbles and the bacon turns crisp. Halved, seeded jalapenos are rack-roasted for even browning and an easy, snack-ready bite.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Tex-Mex
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Jalapeno poppers
  • 12 large jalapenos Halved lengthwise and seeded.
  • 8 oz cream cheese Softened.
  • 1 cup shredded sharp cheddar
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 green onions Finely sliced.
  • 12 thin-cut bacon Halved crosswise.

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Preheat and set up
  1. Preheat oven to 400F, and set a wire rack over a lined baking sheet.
  2. Place the rack on the sheet pan so the poppers bake evenly on all sides.
Make the filling
  1. Mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and green onions until evenly combined.
Fill and wrap
  1. Fill each jalapeno half with the cheese mixture.
  2. Wrap each jalapeno half with a piece of bacon, tucking the ends underneath so they stay in place.
  3. Arrange the bacon-wrapped jalapenos on the rack, spaced so heat can circulate.
Bake and serve
  1. Bake 20-22 minutes at 400F until the bacon is crisp and the filling is bubbling.
  2. Cool 5 minutes before serving.

Notes

For extra crisp bacon, make sure the jalapenos are fully seeded and dry before filling, and keep the bacon seams tucked underneath. Store leftovers in the fridge up to 3 days; reheat on a sheet pan at 375F until warmed through. Freezing is not recommended because the jalapenos can soften after thawing. For a lighter option, use turkey bacon and reduced-fat cream cheese and cheddar.