Bacon-wrapped jalapeño poppers are a classic appetizer that never gets old. With very few ingredients and prep time, these jalapeno poppers make for the perfect appetizer for any tailgate, party, or gathering! It also pairs nicely with our classic box!


  • Fresh jalapeno peppers
  • Cream cheese
  • Shredded cheddar cheese
  • Bacon


  1. Preheat your oven to 400 degrees F. Then spray a broiler pan or cover a sheet pan with aluminum foil and place a wire rack on top with non-stick cooking spray and set it aside for later.
  2. Start by prepping the jalapenos using a chef’s knife to cut off the stems and cut the jalapenos in half lengthwise. Then, use a spoon to scrape out all the seeds and the white-ish membrane inside the pepper. I scrape these into a small bowl so they don’t go flying around my kitchen for my dogs or kids to get. You can discard the seeds once you’re done.
  3. Next, use a spoon to fill each pepper with about 1 tablespoon of cream cheese. The cream cheese will stick out over the top edge of the pepper. Just do your best to keep it in the cavity. Then you’re going to sprinkle 1 tablespoon of cheddar cheese, for each pepper, on top of the cream cheese.
  4. After that, take 1/2 slice of bacon and wrap it around a pepper, starting the bacon on the cheese side of the popper. The strip should end on the cheese side too. Be sure to wrap the bacon at an angle so that it doesn’t overlap and you get bacon in every bite. Continue wrapping bacon around the peppers until they’re all done.
  5. Place the peppers on the baking sheet and bake the poppers for 15 minutes to 20 minutes. You’ll know they’re done when the bacon is fully cooked. You want your bacon crisp.
  6. Use pot holders to take the baking sheet out of the oven. Let the pepper cool to the touch on the baking sheet. Then you can transfer them to a serving platter are serve warm right away or let them cool down to room temperature before serving.


Since this recipe uses a jalapeno, they do have a bit of spice to them, but as long as you thoroughly remove all of the seeds they’ll not be eye-watering, mouth on fire spicy by any means. The cream cheese really helps level out a lot of the spice, as well as the process of cooking them, but if you’re still worried, you can also, give each jalapeno a quick wash under cold water to remove more of the spice.


Recipe, and instructions credit to

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