Bacon Wrapped Jalapeño Poppers

10 Reviews / 4.9 Average
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. This recipe is perfect for any party, gathering, BBQ, or football tailgating as an appetizer.
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Jalapeno Poppers from 100 Days of Real Food

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!

Bacon Wrapped Jalapeño Poppers

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

football food

Ready to go in the oven…

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82 thoughts on “Bacon Wrapped Jalapeño Poppers”

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Recipe Rating




  1. 5 stars
    Drizzle each with 1/4 tsp Maple Syrup after baking – S l o w l y , so it soaks in, and not drip off…
    I also mix 1-2 cloves of minced garlic into the cream cheese & a little shredded cheddar at times

    YES on the gloves.. I knew about not rubbing your eyes… but I peeled a bunch of roasted Jalapenos one time without them.. and my hands burned for hours… not fun….

    Using a Ziplock with a corner snipped off as a pastry bag works Great.. I also use the Ziplock method for filling deviled eggs….. It’s a lot easier than cleaning up my actual pastry bag

  2. We’ve been making these for years! The easiest way to stuff the peppers is to let the cream cheese rest at room temp until really squishy. Then I mix in freshly chopped herbs, put it in a ziplock bag, cut off a small corner, and pipe it onto the jalapeños. Easy!

  3. 5 stars
    I had thought I had invented them until I realized, I too had grown up/currently lived under a rock. Nevertheless…. I love to throw them in the smoker! 250 for about 2 hours, and then finish them in the oven to get a tad crisp.

    Our grocer now sells them, so I think hey I don’t have to make them! But they are $1 a piece.

  4. RACHAEL WINELAND

    We make these with goat cheese for my daughter who is sensitive to cow dairy. I personally think it is even better than cream cheese, and so does my entire family.

  5. I make these on a regular basis and have found that using a grapefruit spoon (it has a serrated tip) to clean the peppers is a quick, easy way to get the membrane and seeds out of the peppers.

  6. Ah! Love poppers! My New Mexico nativeness must protest that this is really a NM thing that the Texans adopted. I guess I’m half/half since I live on the border. My trick to getting the bacon to cook thoroughly is to broil not bake. If you wrap the bacon around really well you can even flip for just a few minutes. The absolute BEST flavor comes from grilling but be ready for a grease fire! I melted a humming bird feeder this way.
    We have a tasty version here too with shrimp, jalepeno flavored cream cheese, and bacon wrap, then grill or just deep fry for a bit. Mmmm! NM at it’s best!

  7. I have made these the last few years BC my jalapeño plants were so prolific that I had tons left after salsa, chili, tacos, etc. They are insanely delicious. You can do easily make them on a pizza stone and save the clean up of a baking sheet. That is how I make mine.

  8. 5 stars
    I pat a good bit of brown sugar on top of each one. It really sets the stage for sweet and spicy! I always cook on a rack…but the bacon seems to never crisp on the bottom. Not sure what I am doing wrong…

  9. 5 stars
    Re: Freezing
    I mix my cream cheese with shredded sharp cheddar prior to filling the jalapeno halves. You can wrap them with bacon and freeze in a single layer OR you can fill the pepper and freeze without the bacon. I had to do this once when my bacon and cream cheese didn’t even out. I’d recommend using parchment paper when freezing so they don’t stick to the pan. Also, you definitely need to bake these on a raised rack, so both sides get crispy!! These are a FAVORITE and whenever I take them anywhere, I NEVER have any to bring any home!!

  10. 5 stars
    Made these, with the pimento cheese recipe, yesterday for my brother in law’s birthday and they were a HUGE hit with both kids and adults. Even my 2 year old gobbled one down. I did have to broil mine on low for a few minutes at the end to get the bacon crispy. Another incredible recipe from 100 Days of Real Food!!!

  11. Can I freeze theese after they have been cooked? I also make mine with shrimp, crab, finely diced shallots or green onions, and cream cheese. They are delicious!!!

    1. Assistant to 100 Days (Amy)

      Hi Kelly. We’ve not tried freezing this dish. Cream cheese typically doesn’t freeze all that well. Let us know if you try it and how it works out. ~Amy

  12. 5 stars
    Yes, these are indeed a Texas staple. I made some last weekend for July 4th. My mom had actually never had them and she normally doesn’t like jalepenos, but she loved these. I had not thought to put them on a rack though. I’ll have to try that next time.

  13. 5 stars
    Hi just a note to the alterations I have made with the recipe. After I cut and clean out the seeds I soak mine in a bowl of salt water for 20 to 30 mintues . This cuts the hot for us wimps. I use pecan flavored cream cheese and maple bacon. It gives them a sweet nutty and maple taste that is to die for. It is very easy to make your own pecan flavored cream cheese I just add minced up pecans and raw sugar to taste and blend to mix well. Either way our family loves them …but my way they disappear so quick I have to set mine aside or I don’t get a bite.

  14. I pre-cooked the bacon on a paper towel before hand and drained all the bacon fat. Then put them in the oven they were delicious and crispy!