Jalapeño poppers are the ultimate party appetizer—especially for game day! This version is packed with an oozy cheesy filling dotted with crispy bacon bits and fresh chives, then baked until bubbly and golden.
Why You’ll Love These Jalapeño Poppers
While deep-fried jalapeño poppers might be popular, I think these oven-baked jalapeño poppers are even better! Skipping the breadcrumbs allows the rich, cheesy filling, and the fresh, spicy jalapeño to truly shine with every bite. Plus, the crumbled bacon bits add a crispy texture with salty, and smoky flavors that are even more satisfying. Honestly, I’d take crispy bacon over breadcrumbs any day! Here’s what else you’ll love about my recipe:
- They’re a great make-ahead appetizer. If you’re all about time-saving tips like I am, you’ll appreciate that you can prep the jalapeños and filling a day in advance. Then, just bake them fresh the next day!
- They’re super easy to make. You just have to stir, fill, and bake! I also prefer crumbled bacon in the filling rather than wrapped on the outside. I find that bacon wrapped jalapeños never get quite crispy enough.
- They’re always a crowd pleaser. While my guacamole, 7-layer dip, and nachos are non-negotiable Super Bowl foods, these jalapeño poppers are right up there with them. This finger food favorite always disappears fast, so I suggest making a double batch!
Jalapeño Poppers Ingredients
- Jalapeños: The name says it all! Grab a bunch of large jalapeño peppers that are all about the same size, wrinkle-free, and have a deep green color.
- Cheeses: A blend of cream cheese and white cheddar cheese creates the perfect cheesy filling. You can also use mozzarella or pepper jack cheese if that’s more your thing.
- Bacon: Six strips are all that’s needed for crispy bacon bits in every bite.
- Garlic and Chives: A fresh duo for an herby, garlicky touch.
How To Make Jalapeno Poppers
- Deseed the peppers. Slice the jalapeño peppers in half and scoop out the seeds and membrane. Then, place them on a baking sheet and set aside. Remember not to rub your eyes after slicing jalapeño peppers to avoid a burning sensation—I’ve done it before and it’s the worst thing ever!
- Make the cheesy filling. Mix the cream cheese, cheddar cheese, 4 strips of crumbled bacon, chives, garlic, salt, and black pepper in a medium-sized bowl.
- Fill the peppers. Scoop a portion of the filling, and fill the jalapeño peppers. Make sure to flatten the top so that the cream cheese isn’t mounded too high for each pepper. Otherwise, some of the filling may leak out.
- Bake the peppers. Bake the jalapeño peppers for 15 to 20 minutes at 400°F (200°C), until they’re lightly golden on top. Then, garnish the tops with the remaining 2 pieces of cooked and finely crumbled bacon, and some extra chives. Serve this immediately as they taste best when they’re warm!
Helpful Tips
- Soften the cream cheese first. Let your cream cheese thaw at room temperature plenty of time beforehand, so it’s soft enough to mix the filling.
- Don’t overfill your peppers. The first time I made these, a few peppers had more filling than others, which created a bit of a cheesy mess when they oozed out on the baking sheet.
- Prep them ahead of time. Fill and refrigerate the poppers on a baking sheet, covered tightly with plastic wrap. Then, they’re all prepped and ready for baking the next day!
Easy Jalapeño Poppers
These jalapeño poppers are the ultimate party appetizer—especially for game day and dinner parties! They're cheesy, savory, and dotted with crispy bacon.
Equipment
- Heavy Duty Baking Sheet My favorite sheet pans for baking!
- Glass Mixing Bowls The perfect set of mixing bowls for all my recipes.
Ingredients
- 10 large jalapeños
- 8 ounces cream cheese, softened at room temperature
- 1 ½ cups shredded cheddar cheese
- 6 strips bacon, cooked crispy
- 3 tablespoons thinly sliced chives, plus more for garnish
- 2 garlic cloves, minced
- ½ tablespoons kosher salt
- ¼ tablespoons ground black pepper
Instructions
- Deseed the peppers. Preheat the oven to 400°F (200°C). Slice the jalapeño peppers in half, and use a small spoon to scoop out the seeds and membrane. Place them on a baking sheet and set aside.
- Make the filling. To a medium mixing bowl, add the cream cheese, cheddar cheese, 4 strips of cooked and crumbled bacon, chives, garlic, salt, and pepper. Stir together until well combined.
- Fill the peppers. Use a spoon to scoop a portion of the filling and fill the jalapeño peppers.
- Bake the peppers. Bake the jalapeño peppers for 15 to 20 minutes, until they're lightly golden on top. Garnish the tops with the remaining 2 pieces of cooked and finely crumbled bacon, and extra chives. Serve while warm.
Helpful Tips
- Storage tip: Place any leftover poppers in an airtight container in the fridge for 3 to 4 days.
- Reheating tip: Preheat to 375°F (190°C), place poppers on a baking sheet, and bake for 8 to 10 minutes until warmed through and crisp.
- Prep them ahead of time. Make and refrigerate the poppers on a baking sheet covered tightly with plastic wrap. Then, it’s easy to bake the next day!
- Pro tip: Make sure to not overfill the peppers too much, or else the cheese will overflow and ooze out. If you happen to have leftover filling, you can always save it and add it to scrambled eggs or slather it on a tortilla for a super tasty quesadilla (I did this and show it on the video above). So yum!
Nutrition
- Calories: 205kcal | Carbohydrates: 2g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 386mg | Potassium: 75mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 0.1mg
Notes
Step 1) Deseed the peppers. Preheat the oven to 400°F (200°C). Slice the jalapeño peppers in half, and use a small spoon to scoop out the seeds and membrane. Place them on a baking sheet and set aside.
Step 2) Make the filling. To a medium mixing bowl, add the cream cheese, cheddar cheese, 4 strips of cooked and crumbled bacon, chives, garlic, salt, and pepper. Stir together until well combined.
Step 3) Fill the peppers. Use a spoon to scoop a portion of the filling and fill the jalapeño peppers.
Step 4) Bake the peppers. Bake the jalapeño peppers for 15 to 20 minutes, until they're lightly golden on top. Garnish the tops with the remaining 2 pieces of cooked and finely crumbled bacon, and extra chives. Serve while warm.
Step 2) Make the filling. To a medium mixing bowl, add the cream cheese, cheddar cheese, 4 strips of cooked and crumbled bacon, chives, garlic, salt, and pepper. Stir together until well combined.
Step 3) Fill the peppers. Use a spoon to scoop a portion of the filling and fill the jalapeño peppers.
Step 4) Bake the peppers. Bake the jalapeño peppers for 15 to 20 minutes, until they're lightly golden on top. Garnish the tops with the remaining 2 pieces of cooked and finely crumbled bacon, and extra chives. Serve while warm.
Helpful Tips
- Storage tip: Place any leftover poppers in an airtight container in the fridge for 3 to 4 days.
- Reheating tip: Preheat to 375°F (190°C), place poppers on a baking sheet, and bake for 8 to 10 minutes until warmed through and crisp.
- Prep them ahead of time. Make and refrigerate the poppers on a baking sheet covered tightly with plastic wrap. Then, it’s easy to bake the next day!
- Pro tip: Make sure to not overfill the peppers too much, or else the cheese will overflow and ooze out. If you happen to have leftover filling, you can always save it and add it to scrambled eggs or slather it on a tortilla for a super tasty quesadilla (I did this and show it on the video above). So yum!
