Y’all, these Bacon Wrapped Jalapeno Poppers are downright irresistible! Spicy jalapeños stuffed to the brim with creamy, melty cheese, all wrapped up in crispy, smoky bacon—they’re SO good! They bake up to absolute perfection, and the best part? They’re so easy to make, you’ll be whipping them up for all your get-togethers. One bite, and you’ll be hooked!

Bacon Wrapped Jalapeno Poppers

Today I’m going to share with you one of my favorite things to make – Bacon Wrapped Stuffed Jalapeños.

They are so easy to make, only requiring a small handful of ingredients, and they are crazy good!

I love spicy things, and I love bacon, so these two together are the perfect snack. I have always enjoyed making these for my friends and family.

This great recipe is a huge hit every time, and you can easily make a double batch if you need more party snacks.

My jalapeño poppers recipe makes an amazing appetizer! Try then and you’ll see—you’ll want to make them for your next party.

Why You’ll Love Bacon Wrapped Jalapeno Poppers

Great Party Snack: This recipe is a very popular classic appetizer or party snack.
Simple Ingredients: All you’ll need is just a handful of simple ingredients like fresh jalapeños, softened cream cheese, sharp cheddar cheese, and slices of bacon.
Customizable Spice Level: Want an extra spicy kick? Leave in a few seeds. Prefer it milder? Scoop out all the seeds and the white membrane. You can make them just right for your taste.
Make Ahead Friendly: Prep them ahead of time and keep them in an airtight container in the fridge until you’re ready to bake.

Ingredients for Bacon Wrapped Jalapeno Poppers

Fresh Jalapeños: You’ll need large jalapeño peppers for this recipe.
Softened Cream Cheese: Let the cream cheese soften and come to room temp a bit so it’s easy to mix and spread.
Sharp Cheddar Cheese: I like using sharp cheddar cheese for its bold flavor, but you can use any shredded cheese you love.
Green Onions: These are optional, but adding some diced green onions gives a little crunch and a fresh flavor to your cream cheese mixture.
Slices of Bacon: Use thick-cut bacon if you want a heartier bite, but any slices of bacon work. Cut each slice in half to wrap around your jalapeño halves.
Barbecue Sauce: You’ll brush on some barbecue sauce for a sweet and smoky flavor—use your favorite brand!
Toothpicks: Use toothpicks to hold everything together while your jalapeño poppers cook. It keeps the bacon grease from making a mess and ensures your perfect party appetizer stays wrapped up tight.

How to Make Bacon Wrapped Jalapeno Poppers

Prep Jalapeños: Slice the fresh jalapenos in half lengthwise. Use a small spoon to scoop out the seeds and the white membrane—that’s where most of the heat comes from, so if you want it spicy, you can leave the seeds in!

Mix Cream Cheese: In a mixing bowl, stir together softened cream cheese, sharp cheddar cheese, and some diced green onions (if you are using them). This creamy, cheesy filling is what makes these cream cheese-stuffed jalapeños so darn good.

Stuff Jalapeño Halves: Take each jalapeno pepper half and fill it with your cream cheese mixture. Don’t be shy – pack it in there good!

Wrap with Bacon: Grab a half-slice of bacon and wrap it snugly around each stuffed jalapeño pepper. If you’re using thick-cut bacon, it might take a little more time to crisp up, but it’s worth it for that rich, smoky bacon flavor. Use a toothpick to keep everything in place.

Add Barbecue Sauce: Brush each uncooked jalapeño popper with some sweet and smoky barbecue sauce.

Bake on a Wire Rack: Place a wire rack on top of a rimmed baking sheet lined with parchment paper or aluminum foil for easy cleanup. Put your poppers in a single layer on the rack. Bake at 275°F for about an hour. This lets the bacon grease drip down and helps everything cook evenly.

Broil for Crispiness: If you like your slices of bacon extra crispy, turn the oven to broil for a couple of minutes at the end. Keep an eye on them so they don’t burn!

Recipe Tips

Wear Gloves: When you prep jalapeños, the spicy oils can stick to your hands. Gloves help keep you from accidentally rubbing your eyes and feeling the burn (been there, done that!).
Choose Fresh Jalapeños: Pick fresh jalapeño peppers that are firm and bright green. Smaller ones are spicier, so go bigger if you want to keep the spice level milder.
Softened Cream Cheese: Let your cream cheese sit out for a bit before mixing. This makes it easier to mix cream cheese with your other filling ingredients and gives you a smooth, creamy texture.
Bacon: I prefer to use thick cut bacon, and you definitely don’t want to use paper-thin bacon. Choose a good bacon!
Line Your Baking Sheet: Use parchment paper, aluminum foil, or a rimmed baking sheet to catch any drips. It makes cleanup much easier with all that bacon grease!
Adjust the Heat: If you love spicy foods, leave a few seeds in to keep it extra spicy!
Broil Carefully: When you switch to broil, keep a close eye on your poppers. They can go from perfectly crisp to burnt in a heartbeat!
Make Ahead: Want to get a head start? Prep jalapeños and stuff them ahead of time. Keep them in an airtight container in the fridge until you’re ready to bake.

Ways to Serve Bacon Wrapped Jalapeno Poppers

Game Day Snack: These poppers are a popular game day snack. Lay them out on your table for a game day party, and they will be gobbled up so fast!
Side Dish for BBQ: Serving up some barbecue sandwiches or grilled meats? These are a great side dish to a barbecue dinner.
With Ranch Dressing: Kids love dipping things in ranch dressing, and ranch really helps to numb the spicy kick these have.

Other Popular Appetizer Recipes

How to Store Leftovers

To store leftover bacon-wrapped jalapeño poppers, let them cool first so they don’t get soggy. Place them in an airtight container in a single layer, or use parchment paper between layers if you stack them.

Pop them in the fridge for up to 3-4 days. When you’re ready to eat them again, reheat in the oven at 350°F for about 10 minutes or in an air fryer at 375°F for 5-7 minutes to keep the bacon crispy.

These are also freezer friendly – both raw and cooked. They’re best flash frozen and put into a Ziplock or in a food saver.

If you need to, you can even freeze them for up to 2 months. Just reheat straight from the freezer—no thawing needed!

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