When it comes to iconic party apps, jalapeño poppers deserve a major spot in the
appetizer hall of fame. In this recipe, cream cheese and shredded pepper jack are stuffed in the jalapeños before being wrapped in smoky bacon (because everything is better with bacon). When cooked, the cheese gets hot and melty while the peppers mellow slightly, making every bite a perfect combo of flavors. Make these poppable bites for your Super Bowl party, and watch them disappear in no time. Here’s everything you need to know:
How to make bacon-wrapped jalapeño poppers:
— Keep them upright. If you’re making these poppers in the oven, bake them on a rack set inside a sheet tray or use small wads of foil to keep the poppers stable while baking.
— The best cheese to use. We love to use pepper jack with our cream cheese mixture to add even more heat, but if that’s not your thing, you can use another cheese you prefer. Looking for inspo? Check out our cranberry brie jalapeño poppers.
— Do I have to add bacon? Nope! Obviously we love bacon with everything, but if you’ve got vegetarian guests, you can totally skip it—they’ll still taste amazing.
Can I make jalapeño poppers in the air fryer?
Absolutely. These poppers are delicious in the oven or the air fryer, and we’ve included instructions for both in the recipe. The air fryer will cut your cooking time in half, but you’ll need to bake them in batches to ensure you’re cooking in single layers.
Make them ahead:
If you want to make these ahead of your next party, prepare the filling and refrigerate until ready to use. You can also halve the jalapeños and take out the ribs and seeds beforehand. To take your prep a step further, freeze them after assembly. Freeze the assembled poppers in a single layer on a sheet tray lined with parchment paper for 4-6 hours, then transfer them to a plastic freezer bag to save space.
How to store jalapeño poppers:
If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Made these? Let us know how it went in the comments below!
When it comes to iconic party apps, jalapeño poppers deserve a major spot in the
appetizer hall of fame. In this recipe, cream cheese and shredded pepper jack are stuffed in the jalapeños before being wrapped in smoky bacon (because everything is better with bacon). When cooked, the cheese gets hot and melty while the peppers mellow slightly, making every bite a perfect combo of flavors. Make these poppable bites for your Super Bowl party, and watch them disappear in no time. Here’s everything you need to know:
How to make bacon-wrapped jalapeño poppers:
— Keep them upright. If you’re making these poppers in the oven, bake them on a rack set inside a sheet tray or use small wads of foil to keep the poppers stable while baking.
— The best cheese to use. We love to use pepper jack with our cream cheese mixture to add even more heat, but if that’s not your thing, you can use another cheese you prefer. Looking for inspo? Check out our cranberry brie jalapeño poppers.
— Do I have to add bacon? Nope! Obviously we love bacon with everything, but if you’ve got vegetarian guests, you can totally skip it—they’ll still taste amazing.
Can I make jalapeño poppers in the air fryer?
Absolutely. These poppers are delicious in the oven or the air fryer, and we’ve included instructions for both in the recipe. The air fryer will cut your cooking time in half, but you’ll need to bake them in batches to ensure you’re cooking in single layers.
Make them ahead:
If you want to make these ahead of your next party, prepare the filling and refrigerate until ready to use. You can also halve the jalapeños and take out the ribs and seeds beforehand. To take your prep a step further, freeze them after assembly. Freeze the assembled poppers in a single layer on a sheet tray lined with parchment paper for 4-6 hours, then transfer them to a plastic freezer bag to save space.
How to store jalapeño poppers:
If you have any leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Made these? Let us know how it went in the comments below!
- Yields:
-
24
serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 119
Ingredients
- 1
(8-oz.) block cream cheese, softened
- 1 1/2 c.
shredded pepper jack
- 1
clove garlic, minced
-
Kosher salt
-
Freshly cracked black pepper
- 12
jalapeños
- 12
slices bacon, halved
Directions
-
For the Oven:
- Step 1
Preheat oven to 400°. In a large bowl, combine cream cheese, pepper jack, and garlic. Season with salt and pepper.
- Step 2Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill with cheese mixture and wrap each with a halved slice of bacon.
- Step 3Place on a baking sheet and bake until bacon is crispy and peppers are tender, about 35-40 minutes.
- Step 1
-
For the Air Fryer:
- Step 1In a large bowl, combine cream cheese, pepper jack, and garlic. Season with salt and pepper.
- Step 2Halve jalapeños lengthwise, then use a spoon to remove seeds and veins. Fill with cheese mixture and wrap each with a halved slice of bacon.
- Step 3Working in batches, place jalapeños in a single layer in air-fryer basket. Cook at 400° until cheese is bubbly and bacon is cooked through, 10 to 12 minutes.
PHOTO: DOAA ELKADY; FOOD STYLING: BROOKE CAISON
