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Jalapeño Poppers
Making jalapeño poppers at home is ridiculously easy and only requires THREE ingredients! A huge party hit!
Over Labor Day weekend, my mom, sister and in-laws were over on Sunday for our usual get together, and hung out later than usual to watch the end of the U.S. Open while I put Joseph to bed. I came downstairs and found out they had planned an impromptu barbecue at our house for the next day. I had a minor panic attack because, well, I’m Type A to the max and impromptu anything usually makes me twitch (I need time to plan, man!), it was already late-ish, I obviously had no food planned, I was 8.5 months pregnant and had no intentions on going to the grocery store. I think I gave everyone a, um, look, because they immediately started assuring me they would bring the food so I didn’t need to worry about anything.
What I DID have, however, were some jalapeños in the fridge, as well as some cream cheese and bacon.
BOOM. Jalapeno poppers for an easy appetizer, done!
The absolute best part about jalapeño poppers (other than how utterly delicious and addicting they are) is that they are ridiculously easy to make and super simple to scale for a party of 2 to a party of 50. There are no exact measurements here, so just add more peppers, cream cheese and bacon if you think you’ll need more, or use fewer ingredients if you’re feeding a small crowd.
Our small little impromptu Labor Day group absolutely devoured these. I kind of thought everyone might like them, but was surprised when everyone kept going back for more. Appetizer win!
If you’ve never made jalapeño poppers at home, promise me you’ll give them a try sometime soon! They’re so easy and simple, AND I think they could be made even more amazing by mixing some shredded cheddar cheese into the cream cheese. Because, more cheese is always better in my world.
Whether you are having a casual party, having friends over for some football-watching, or just want a snack for a Netflix binge, these are a delicious option!
Three years ago: Pumpkin Pie Oatmeal Crumb Bars
Four years ago: Apple Bundt Cake with Cream Cheese Filling & Praline Frosting
Did you make this recipe?
Making jalapeño poppers at home is ridiculously easy and only requires THREE ingredients! A huge party hit!
Preheat oven to 450 degrees F. Place a wire rack on a baking sheet OR line a baking sheet with parchment paper and set aside.
Spread cream cheese in the cavity of each jalapeño half, then wrap with bacon (depending on the size of the jalapeño, you could use a whole piece of bacon, or half). Place on the wire rack or baking sheet.
Bake for 20 to 25 minutes, until the bacon is done and crispy. Serve immediately or at room temperature.
Nutritional values are based on one popper
Calories: 135kcal
Fat: 12g
Saturated fat: 5g
Cholesterol: 27mg
Sodium: 186mg
Potassium: 77mg
Carbohydrates: 1g
Protein: 3g
Vitamin A: 235%
Vitamin C: 8.3%
Calcium: 13%
Iron: 0.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I take these often for potlucks-they are requested. I use garden vegetable cream cheese. If I’m feeling generous I add a shrimp on top of the cream cheese before I wrap with bacon.
Looks like a fun appetizer. I bet you it’s Keto friendly too.
I stuff mine with a sharp shredded cheddar or shredded pepper jack cheese mixed with butter bread crumbs. I don’t particularly like cream cheese.
I LOVE these!! I add fresh minced Garlic & Cumin powder to the cream cheese. Awesome!!
I MAKE THESE ALL THE TIME. THEY ARE AWESOME, I PUT MEXICAN CHEESES MIX INTO CREAM CHEESE, MIX THEN FILL PEPPERS. THEY ARE TOO GOOD.
It started a fire in my oven. I probably should’ve been smart enough to use a pan with sides to contain the grease, but I used parchment paper on a cookie sheet and the smoke alerted me to the fire. Finished them in the microwave and they were good, but just be aware – it could happen.
Can these jalapeño poppers be made in advance and frozen, then cooked at a later date??
Amazing and brilliant and wonderful! I saw this recipe a while ago and figured it would come I handy. And it did today:) These are exactly as promised. So easy and yummy! Thank you!
Hi there…how much cheddar would you add?
Hi Carolyn, Probably about a cup or so! I’ve added it before, but never measured. I would start there and then adjust based on your preference!
Thank you…did you add anything else…seasonings, etc.? Or just the cheese?
Nope, nothing else!
I first made these many years ago when I saw them in a Junior Leaque cookbook from my hometown. It’s the exact same recipe and I can tell you they are delicious…seems like I never make enough, wiped out everytime. Great for holiday appetizer, picnic, anytime.
Can you use shredded cheese instead of cream cheese please let me know cause I want to make some but I don’t like cream cheese
Hi Anita, Yes, you could do that, but you might want to mix in just a tad bit of cream cheese to help bind it together so you can easily “stuff” them!
Love this idea, can’t wait to try this. Thank you for sharing!
I may have to throw a party so I can serve these bacon-wrapped poppers. They sound scrumptious! Thanks for sharing.
Still no post…hope all is well. :-)
Just checking in for any baby news! Wish you all the best, and get some rest.
I think we have a new “baker” baby! Second day in a row with no post! Please let us know as soon as you can!
I keep checking back to see if she posted anything! Funny how you can be so excited for someone you don’t know!
Same here! I keep popping in for an update!
Same here, can’t wait to see the new little bundle of joy!
I made these for a big party and they were a huge hit. But what should I do to get the bacon more crispy on the bottom of the peppers? I thought I might partially cook the bacon first, or bake these on a rack. I don’t want to deep fry them. They were gobbled up, even with undercooked bacon on the bottom, but crispy on all sides has eluded me so far. Thanks!
Hi Julie, Yes, using a rack would help the bottoms get a little bit more crisp.
I dice and cook the bacon and add it to the cream cheese along with shredded cheddar. Sometimes I spoon a little barbecue sauce on the top before baking.
I have been making these for about 10 years now. And my family likes them. I tried making this after having it at a Mexican restaurant.
I used grapefruit knife to scrape the seeds and membrane out. Also whip cream cheese and put in pastry bag to put into peppers. A few spices of your choice added to the cream cheese gave extra flavour.
I used to make these with fresh jalapenos but found that if you want more heat and flavor, use the canned pickled jalapenos!
Great idea Karla. These have been in my party food rotation for years since we first ate them in Tucson, AZ. I’ve always used the fresh jalapenos but this year I think I’ll do half with fresh and half using your idea. Thanks, this might start a whole new tradition for us.
this was a great help my mom and i are making some and needed to know the time and eventually my friends in fcs with me are going to try to get our teacher to let us make them
I’ve made these twice now. I adjust two things, I use herb cream cheese and I cut the bacon in half lengthwise which works better with the thick cut smoked bacon we love. No matter how many I’ve made (4 doz) there are no leftovers. Great recipe!