This post may contain affiliate links. Please read my disclosure policy.
Just 4 ingredients and about 30 minutes is all it takes to get these easy baked jalapeno poppers ready for your game day celebration! They're loaded with classic popper flavors of cream cheese, sharp cheddar and LOTS of bacon!
Why you're going to love this recipe:
- The flavors are classic (and of course delicious) but the prep is incredibly simple! These poppers have all the traditional ingredients of jalapeno poppers but none of the fussiness! Or the frying!
- All the classic popper ingredients are mixed into the filling which makes them easy to make and even easier to eat! You still get all the great flavors in the perfect little hand-held appetizer!
- You don't have to worry about tediously wrapping raw bacon around the poppers and securing it with toothpicks! This makes these jalapeno poppers so much easier to assemble than their bacon wrapped brothers!
How to make this recipe:
Slice the jalapenos in half using a sharp knife.
Use a spoon to scoop out the ribs and seeds of the jalapeno. If you're feeling spicy, leave some of the ribs or seeds in. But BE WARNED, they will be spicy!
Add cream cheese, LOTS of crispy crumbled bacon (I prefer this uncured bacon), and sharp cheddar cheese to a large bowl.
Mix until well combined.
Divide the filling evenly between the jalapenos, gently pressing it into the cavity of each jalapeno.
Then top each popper with shredded cheese, gently pressing into the filling so that it stays put.
Bake for 20 minutes, then garnish with a bit more crumbled bacon and thinly sliced green onion if desired.
Tips for making this recipe:
- It's really helpful to wear a pair of food-safe gloves while you're making these poppers! If you don't wear gloves, you will undoubtedly end up with spicy jalapeno oil on your hands. Which is totally fine, but it's a little tricky to wash off!
- If you do get jalapeno juice/oil on your hands, try coating them in olive oil, then thoroughly wash the oil off. You may have to do this a couple times to get all of the oil and jalapeno juice off. If you are a fellow contact wearer like myself, be sure you get all the oil off before handling your contacts. Or if you can, take your contacts out before you make these and don't put them back in until the next day!
- Don't overbake the jalapeno poppers! I like to check on them around the 15 minute mark and give the peppers a little poke. The peppers should be tender but still have a bit of a crunch to them. There's nothing worse than a limp, over baked popper!
Frequently asked questions:
- Can I make jalapeno poppers ahead of time?
- Yes! These poppers are perfect for making ahead of time!
- Assemble when it's convenient for you and store in an airtight container in the fridge for up to 1 week. When you're ready to serve, just pop them in the oven to bake!
- Can I freeze jalapeno poppers?
- Another yes!!!! Just make sure you use full-fat cream cheese in this recipe. The lower fat options will not hold up to the freezing process and you'll end up with a less than creamy jalapeno pepper filling.
- To freeze these, just follow directions in the recipe but before baking, lay them on a sheet pan and freeze for 2 hours. Transfer poppers to an airtight container and freeze for up to 2 months.
- Then when you're ready to bake you can take them right from the freezer to the oven! Just make sure you follow the recipe instructions below and bake them on a cooling rack on a sheet pan.
- Also, plan to add about 5-10 minutes or so to the bake time if you baking them straight from the freezer.
- Why bake the poppers on a cooling rack?
- Raising the poppers up off the baking sheet with the aid of a cooling rack will not only make it easier to remove them (less surface area touching the jalapeno bottom means less chance of it sticking) but it also allows the poppers to cook more evenly.
- Placing the poppers on a cooling rack allows the air to circulate around them and ensures that they cook evenly on all sides. One big reminder though: make sure your cooling rack is oven safe! Most are, but you'll just want to double check!!
Other appetizer favorites you'll love:
- Roasted Tomato & Goat Cheese Dip
- Easy Mediterranean Dip
- Olive Oil & Balsamic Vinegar Bread Dip
- Baked Spinach & Artichoke Dip
- Pan Fried Pork Dumplings
Easy Baked Jalapeno Poppers
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 poppers 1x
Description
No holiday get together or game day celebration is complete without these simple jalapeno poppers! They're loaded with classic popper flavors of cream cheese, sharp cheddar and lots of bacon.
Ingredients
- 10 medium/large jalapenos
- 8 oz. cream cheese, room temperature
- 12 oz. bacon, cooked and crumbled
- 8 oz. sharp cheddar cheese, shredded
- Kosher salt
- fresh cracked pepper
- thinly sliced green onion for garnish
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place a cooling rack on top of the parchment paper.
- Cut jalapenos in half lengthwise. Use a spoon to remove the ribs and seeds and discard.
- In a medium bowl combine cream cheese, bacon (reserve a few tablespoons for garnish), ½ of the shredded cheese, and a large pinch of salt and pepper.
- Divide filling evenly between the cavities of the jalapenos.
- Place filled jalapenos about an inch apart on the cooling rack on the baking sheet.
- Divide remaining cheddar cheese evenly between the poppers. Rather than sprinkling the cheese on top, try to gently push it into the filling. This will hold it in place and keep it from all falling onto the cooling rack.
- Bake for 20 minutes or until the peppers are tender but still hold their shape.
- Garnish with reserved crumbled bacon and sliced green onion!
Notes
It's really helpful to wear a pair of food-safe gloves while you're making these poppers! If you don't wear gloves, you will undoubtedly end up with spicy jalapeno oil on your hands. Which is totally fine, but it's a little tricky to wash off!
If you do get jalapeno juice/oil on your hands, try coating them in olive oil, then thoroughly wash the oil off. You may have to do this a couple times to get all of the oil and jalapeno juice off. If you are a fellow contact wearer like myself, be sure you get all the oil off before handling your contacts. OR if you can, take your contacts out before you make these and don't put them back in until the next day!
Don't overbake the jalapeno poppers! I like to check on them around the 15 minute mark and give the peppers a little poke. The peppers should be tender but still have a bit of a crunch to them. There's nothing worse than a limp, over baked popper!
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: jalapeno poppers, jalapeno recipes, jalapeno popper filling, roasted jalapeno popper
This post was originally published in December of 2018. It was updated in December of 2019 to include process shots, step-by-step instructions, and tips for making these jalapeno poppers perfect every single time!
Michelle Lien
These are amazing! Mixing the cheeses with the bacon made them super easy to make. The green onion is the perfect finish that brings the flavors together. Yum!
★★★★★
Midwest Foodie
Yay! I love to hear this!! So glad you enjoyed this recipe and thanks so much for leaving a rating and a comment Michelle!
midmodtom
Fantastic tips to try! Mine never turn out and now I see several places where I have failed to remove Capsaicin from your fingers rub them with fresh lemon juice
★★★★★
Kylie Lato
Lemon juice is a great tip too! Might have to add that to the post 🙂
Mike
Love this recipe. So simple and tasty. Only thing I did different was that I used a whpped cream cheese as the ingredients were much easier to mix together. Can't wait to fire up the garden this year so I can make more.
★★★★★
Kylie Lato
The whipped cream is such a great idea, Mike! I am definitely going to try that next time. I'm so glad you enjoyed these jalapeno poppers - thanks for leaving a review!