Recipe: Bacon Wrapped Jalapeño Poppers

I must be living under a rock because I just recently learned about jalapeno poppers that are wrapped in bacon instead of battered and deep-fried. Some Texan friends (of friends) brought these little treats to a New Year’s Eve party, and I had to force myself to stop eating them so there would be enough for others! Even though I don’t normally go for spicy dishes. Apparently this appetizer is very much a “Texan thing,” and once I got home and “googled” it I realized I must be late to the party. Well I guess it’s better late than never so here’s our version of this recipe…just in time for those upcoming Superbowl parties!

Jalapeno Poppers from 100 Days of Real Food

Bacon Wrapped Jalapeño Poppers

Here are a few more football and/or tailgate snack ideas:

football food

Ready to go in the oven…


5.0 from 6 reviews
Bacon Wrapped Jalapeño Poppers
Serves: Makes 24 Pieces
  • 1 dozen jalapeños
  • 1 block organic cream cheese (the low fat version is NOT recommended) or homemade pimento cheese
  • 8 slices of raw smoked bacon (organic and/or local bacon is recommended)
  • Also need: Drying rack or other metal grate to put on top of baking sheet and aluminum foil to protect the pan.
    Note: Don’t be afraid to double this recipe for an extra big crowd.

  1. Preheat the oven to 375 degrees F.
  2. Slice each jalapeño down the middle and remove both the stem and the seeds. To remove the seeds you can either use a spoon or your finger. If desired, this step can be done while wearing latex gloves, but whatever you do don’t rub your eyes after handling the pepper seeds!
  3. Cut the raw bacon in thirds using either a knife or culinary scissors.
  4. Using a spoon, fill the jalapeño halves with cream cheese. It’s okay if it gets a little messy.
  5. Wrap one small piece of bacon around each cream cheese-filled jalapeno with the bacon seam on the bottom.
  6. Protect the baking sheet with a piece of foil and place a drying rack or other cooking rack on top of the foil-lined baking sheet. Place the completed jalapeños on the rack so the bacon grease can drain onto the foil.
  7. Bake at 375 degrees F for 20 – 25 minutes or until the bacon looks brown and crisp.
    Serve warm and enjoy!
We recommend organic ingredients when feasible.

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  • Comments

    1. Kathy |

      In the rare event that you have leftovers, they are delicious sliced up and cooked in scrambled eggs the next morning!

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