Jalapeno Poppers

"The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success."
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Liana M. photo by Liana M.
photo by Linajjac photo by Linajjac
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
Ready In:
20 Pieces




  • Cut jalapenos in half and remove seeds and veins.
  • (Use gloves to work with peppers).
  • Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
  • Secure with a toothpick.
  • Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.

Questions & Replies

  1. Can I freeze these? Would I freeze them before cooking or after, or does it not matter?
  2. Can i add shredded cheese in the Jalapeno and add some shredded chees on the bacon after wrapped?
  3. Do the jalapeno shells remain hard or softer after baking?
  4. If planning to freeze these, should they be frozen before or after cooking?
  5. Can you freeze these poppers? If so how do they come out?


  1. I have made these for years now but how do you get away with only 10 peppers? I have to make them by the pounds of peppers so to cut cost I wrap them with 1/2 slices of bacon. Still great and addictive. Of course using so many peppers I have to drain off drippings often before they are done. A tip I have learned is the more pointed the pepper is the hotter it is so I try to get round-tip peppers.
  2. we grow our own jalepeno's and this year they were just huge! So this recipe was a perfect way to enjoy them. We are on a low carb diet so we could enjoy this recipe without all the guilt. My husband thinks that I am just wonderful for making these poppers anytime he wants!
  3. This is one of my favorite recipes!! my godmother makes these for me when I get a chance to go home- the only difference is she adds a small piece of cooked chicken breast with the cream cheese. She has also made these on the gril before, and also has cooked the bacon for a few minutes before making these so that when you make the poppers, the bacon gets crisp. Thanks for posting, maybe i will make these for myself now :) Also thanks Bergy for the bananna pepper tip, I LOVE bananna peppers- so will have to try that sometime too.
  4. Thank you so much for posting this! I had a party and they were a huge hit!! My friends could not stop talking about them! The taste was simple and delicious. The prep time took me about 20 minutes. I halved about 30 peppers. We cooked them at a cooler temp- 350 degrees. It took about 45 minutes to bake, but the bacon was nice and crisp!
  5. I wanted to try these out before I made them for a party so I made them one afternoon for my husband and myself. They were quite easy and very good. We had to stop ourselves from eating them all in one sitting! I will definitely serve them for a party and I'm thinking if I want to dress them up a bit, they would be good with a shrimp imbedded in the cheese then wrapped with the bacon.


  1. I like a crisper bacon so I fry up before putting together then bake for 20 minutes at 425. These have been a huge hit every time I make them!
  2. I added a dash of garlic powder and. A dash of cumin plus about a half cup of shredded cheddar to the filling mix and wrapped them with very thin sliced Seranno ham. The best Ever.
  3. To fill them without cutting them in half make a slit in them vertically and then put the cream cheese in a bag like you would frosting and squeeze it in there. Wrap bacon on them and put a toothpick through both ends.
  4. My wife and I make these all the time. There are so many ways to dress these up. We add boudin sausage to the cream cheese, we also have added feta cheese as well. I have done them with fried turkey or sausage mixed in as well. We also will season the cream cheese with Serendipty(seasoning fast food restaurant in TX sells). No matter how you make them they are always amazing.
  5. I added parmesan cheese and garlic to my cream cheese. I never have any left over. They are always a big hit!



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