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Jalapeno Poppers with Bacon

Jalapeno poppers with bacon filled with a creamy cheddar-cheese mixture, then baked until the filling bubbles and the bacon turns crisp. Loaded with smoked paprika and green onion for a Tex-Mex kick and easy sheet-pan cleanup.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Jalapeno poppers with bacon
  • 12 large jalapenos halved lengthwise and seeded
  • 8 oz cream cheese softened
  • 1 cup shredded sharp cheddar
  • 0.5 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 2 green onions finely sliced
  • 12 thin-cut bacon halved crosswise

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 sheet pan

Method
 

Preheat and set up
  1. Preheat the oven to 400°F and place a wire rack over a lined baking sheet so the bacon can crisp on all sides.
Make the filling
  1. In a bowl, mix cream cheese, shredded sharp cheddar, garlic powder, smoked paprika, and green onions until evenly combined and creamy.
Fill and wrap
  1. Fill each jalapeno half with the cheese mixture, mounding it so it reaches the top of the pepper.
Wrap with bacon
  1. Wrap each jalapeno half with a piece of bacon, tucking the ends underneath so the bacon stays in place during baking.
Bake
  1. Arrange the poppers on the rack and bake for 20-22 minutes at 400°F until the bacon is crisp and the filling is bubbling.
Cool and serve
  1. Cool for 5 minutes before serving to let the filling set slightly and reduce burn risk.

Notes

For the cleanest bake, use a wire rack so excess bacon fat drips away; if your jalapenos are very large, you may slightly overfill to prevent gaps. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended because the jalapenos can soften after thawing; for a lighter option, use turkey bacon and reduced-fat cream cheese and cheddar for a similar flavor profile.