My “Famous” Jalapeño Poppers Are So Good And Cheesy, They’ll Be Gone By The First Quarter Recipe

I’m sharing five pro tips and my simple, failproof recipe for Bacon Wrapped Jalapeno Poppers that come together in under an hour.

I’ll admit it, my “Famous” Jalapeño Poppers are the kind of snack that vanish by the first quarter. I load each jalapeño with creamy cream cheese and add a hit of bacon that makes friends argue over who gets the last one.

Think you’ve had poppers before? Wait.

I’m sharing five tips that totally changed how I make them and a recipe that turns simple into dangerously addictive. Mentioning Bacon Wrapped Jalapeno Poppers Air Fryer because yeah, people ask, but these are everything: cheesy, smoky, and surprising.

Come hungry, leave wondering why you didn’t make them sooner.

Ingredients

• Jalapeños bring vitamin C, fiber and heat from capsaicin, they’re low in calories.
• Cream cheese adds rich, creamy fat and some protein, not exactly light food.
• Sharp cheddar brings protein, calcium and bold tang, it ups the salty cheesy factor.
• Parmesan gives umami, salty punch so a little goes a long way, trust me.
• Bacon adds smoky crunch, protein yes, but also lots of fat and sodium, ugh.
• Panko gives extra crunch and carbs, light texture that fries or bakes well.
• Brown sugar gives a sweet, caramel note that balances the peppers heat, yum.

Ingredient Quantities

• 12 large jalapeños
• 8 oz (225 g) cream cheese softened
• 1 cup (100 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 12 slices bacon (thin or regular)
• 1/2 cup panko breadcrumbs optional for extra crunch
• 1 tablespoon brown sugar optional for a touch of sweetness
• Chopped fresh cilantro or chives for garnish optional

How to Make this

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top if you have one, it lets the bacon crisp better.

2. Slice 12 large jalapeños in half lengthwise and scoop out seeds and membranes with a spoon, wear gloves if you dont want the heat on your hands. For milder poppers remove more membrane, for hotter leave some.

3. In a bowl beat together 8 oz (225 g) softened cream cheese, 1 cup (100 g) shredded sharp cheddar, 1/4 cup (25 g) grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper until smooth. Chill 5-10 minutes to firm up if its too loose.

4. Spoon or pipe the cheese mix into each jalapeño half, mound it a little since some will shrink while cooking.

5. If you like a crunchy top, sprinkle about 1/2 cup panko breadcrumbs over the filled jalapeños, press lightly so they stick. This is optional.

6. Wrap each filled jalapeño with 1 slice bacon; for thin slices you can cut bacon in half and wrap two halves per jalapeño if you want less bacon per bite. Secure with a toothpick if needed.

7. For candied bacon, sprinkle a little of the optional 1 tablespoon brown sugar over the bacon before baking, it gives a great sweet-heat contrast.

8. Place the poppers on the prepared rack or directly on the foil, bake for 20-25 minutes until bacon is cooked and cheese is bubbly. If bacon isnt as crisp as you want, broil 1-2 minutes watching closely so it doesnt burn.

9. Let poppers rest 3-5 minutes after removing from oven so the filling sets a bit, then sprinkle with chopped fresh cilantro or chives if using.

10. Tips: you can par-cook bacon 40-50% to speed crisping, assemble ahead and refrigerate up to 4 hours, and always watch the broiler cause it goes fast. Serve warm.

Equipment Needed

1. Oven set to 400°F (200°C)
2. Baking sheet lined with foil and a wire rack if you have one lets the bacon crisp better
3. Mixing bowl
4. Hand mixer or a sturdy spoon if you dont have a mixer a spoon works fine
5. Sharp knife and cutting board for halving and deseeding the jalapeños
6. Spoon or piping bag or a zip top bag with the corner snipped to fill the peppers
7. Toothpicks to secure the bacon
8. Measuring cups and spoons for cheeses, breadcrumbs, spices and brown sugar
9. Oven mitts and tongs for handling the hot tray and moving the poppers

FAQ

My “Famous” Jalapeño Poppers Are So Good And Cheesy, They’ll Be Gone By The First Quarter Recipe Substitutions and Variations

• Jalapeños: swap for poblano peppers if you want milder pop, or use Fresno peppers for a similar heat but fruitier flavor. If using poblanos roast and peel them first, they’re bigger so cut bigger pockets.
• Cream cheese: Neufchatel is an easy 1:1 lower fat sub, or try soft goat cheese for a tangy twist (mix with a little cream or cream cheese so the filling stays smooth).
• Bacon: prosciutto or pancetta gives a saltier, slightly fancy crisp, turkey bacon works if you want less fat, or for a vegetarian option skip the meat and add smoked paprika plus extra panko for that smoky crunch.
• Panko breadcrumbs (optional): crushed tortilla chips or cornflakes give great crunch and add flavor, almond meal is a good low carb swap, and a little extra grated Parmesan can replace both crumbs and extra salt.

Pro Tips

1. Wear gloves when seeding and handling the peppers, and decide how hot you want them before you start. Scoop out more of the white membrane for milder poppers, leave some if you want more bite. Dont rub your eyes later, trust me.

2. Chill the cheese mix a little and use a piping bag or a zip bag with the corner snipped to fill neat little mounds. The filling tightens as it cooks so mound it slightly or it will sink into the pepper.

3. Par cook the bacon about forty to fifty percent so it finishes crisping at the same time the cheese sets. If you want less bacon per bite cut slices in half first, and use toothpicks soaked in water so they dont char in the oven.

4. Bake on a wire rack over a foil lined sheet so fat drips away and the bacon crisps all around. If you add brown sugar for candied bacon wait until near the end so it melts but does not burn, and if you broil use one to two minutes and literally watch it.

5. You can assemble ahead and chill for a few hours, then bake straight from the fridge. Let them rest a few minutes after baking so the filling firms up, that way they arent molten lava when you bite in.