It used to be when I would hear someone say “jalapeño popper” I would think of small, halved jalapeños, filled with cream cheese, breaded, fried, and then dipped in ranch. And, to be honest, I was never a fan of those. My husband could eat them every weekend, and he would always offer me one, but each time I would buckle and try one, it was like insta-regret! Bleh!

So when our friend told us one night, about six or seven years ago, that she was going to make jalapeño poppers for us for our Friday night get together, I was not looking forward to it. Apparently, it showed on my face.

“You don’t like jalapeño poppers?” she asked.

“Nope. Never been a fan,” I told her.

“Well, that’s because you’ve never had mine!”

I hate to admit it, but she was right! Because when those poppers came out of the oven, I was drooling! And when I bit into it, that hot cheesy lava came pouring into my mouth, and I was in heaven!

Ever since then, I have been making jalapeño poppers the way our good friend showed us. But about a year after she introduced me to these little devils, I enhanced them. How, you ask?

By adding more cheese!

So here’s the deal, you see everything needed in the photo below. Pretty simple, right?

But let me point out a couple of key things that I always make sure are  used when making these bad boys!

First, let’s not be chintzy on the jalapeños! Get the good sized ones. The reason for this is so when you are cooking them in the oven, the jalapeño doesn’t shrivel away into nothingness as the bacon continues to cook.

Second, don’t skimp on that bacon, either! We only buy thick sliced bacon in this house, lol. I find with the thick sliced bacon, the bacon doesn’t shrivel away as much, plus, it creates a good barrier for the cheese.

Third, that block of cheese, though! Since I began adding shredded cheese to my poppers, I have always used Monterey Jack. I just prefer that flavor of cheese, and it blends well with the cream cheese. You could absolutely go any number of ways with the block cheese, changing the flavor to suit your mood. The important point about this one, is to NOT use the bags of pre-shredded cheese! BLEH!! Why? It doesn’t melt right. Laugh if you must, but that is a fact. There is a waxy film on shredded cheese, to help keep it from clumping together in those packaged bags, and it makes it so the cheese doesn’t melt correctly. So, splurge a little, get the block, and shred that beast yourself!

There you have it! Extremely easy to make, absolutely delicious, and a much healthier snack. Healthy? Really? YES!! These babies are totally keto! And I totally didn’t plan it that way!

Print Recipe
Bacon Wrapped Jalapeño Poppers
Jalapeños filled with cheese, wrapped in bacon....Need I say more?
Course Appetizers
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Appetizers
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 450 degrees.
  2. Combine softened cream cheese with shredded Monterey Jack cheese. Refrigerate until ready to stuff peppers.
  3. Cut tops off jalapeños. Halve and seed jalapeños.
  4. Slice bacon strips in half.
  5. Take cheese mixture out of fridge. Place inside piping bag or ziploc. If using ziploc, push mixture to one corner of the bag, and cut the corner of the bag.
  6. Pipe cheese mixture into jalapeño pepper cavities.
  7. Wrap bacon around stuffed jalapeños. If needed, use toothpicks to secure bacon in place.
  8. Bake for 30 minutes, or until bacon is cooked through.
Recipe Notes

To freeze:

Prepare the jalapeño poppers as laid out in the instructions above.

Line a baking sheet with parchment paper.

Place the jalapeño poppers on the baking sheet, leaving a small space between each popper so they do not touch.

If you end up with more than one layer of poppers to freeze, simply fill the bottom layer, place a piece of parchment paper on top of that layer of jalapeño poppers, and then continue placing the poppers on the parchment.

Freeze 6-8 hours, or overnight (I always leave them in the freezer overnight).

Once frozen, double line a ziplock bag, and put the jalapeño poppers inside, pressing the air out as you seal each bag.

Voila!

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