These Jalapeño Poppers are stuffed with a rich and creamy Ranch cheese mixture, wrapped in salty bacon, and baked until hot and bubbly! The perfect crowd pleasing appetizer.
These jalapeño poppers are EVERYTHING. Creamy, spicy, smoky, salty—and *BONUS!* there’s no frying involved!
Ingredients
The ingredient list for these baked jalapeño poppers couldn’t be easier. The combination of spicy jalapeño with creamy filling and salty bacon makes this one addicting snack!
- Jalapeños – today’s MVP. Look for large jalapeños (they’re easier to stuff!)
- Cream cheese – makes the perfect tangy and creamy base for the filling.
- Sharp Cheddar Cheese – adds a delicious flavor. If cheddar isn’t your thing, try another type of cheese!
- Mayo – gives the filling a delicious richness.
- Dry Ranch Seasoning – provides SO MUCH flavor. Feel free to make a homemade spice blend instead.
- Garlic Powder – because you can never have enough garlic.
- Bacon – adds an amazing crispy texture and salty flavor.
How to cut and prepare a jalapeño
Cutting and preparing spicy peppers may seem intimidating, but I promise, it’s SO easy. My biggest tip . . . wash your hands thoroughly and don’t touch your face, especially your eyes!
- Optional: cut the stem off the jalapeño. I leave them on for looks, but you don’t eat the stem, so feel free to cut it off!
- Slice the jalapeño in half lengthwise.
- Use a spoon to scoop out the membrane.
- Optional: use a spoon to scrape out the seeds.
How to make
Prep your jalapenos, stuff with filling, wrap in bacon, then bake! These couldn’t be an easier appetizer.
- Slice and scrape the insides of each jalapeño with a spoon.
- In a large bowl, place softened cream cheese, cheddar cheese, mayo, ranch and garlic powder. Stir until well combined.
- Fill each jalapeno half with the cream cheese mixture.
- Wrap in bacon. Place filled and wrapped poppers onto prepared baking sheet.
- Bake until the cheese is lightly browned and bacon is slightly crispy.
How long to bake
Bake jalapeño poppers in a 400 degrees F oven for 20-30 minutes, or until the bacon is fully cooked. If you’re baking past 20 minutes, check them every couple of minutes to ensure the bacon doesn’t burn. You’ll know the jalapeño poppers are done when the jalapeño is tender, the cream cheese filling is hot and lightly browned, and the bacon is crisped to your liking.
Variations
I highly recommend making these bacon wrapped jalapeño poppers as is but here are some other delicious popper recipes!
- Fried Jalapeño Poppers
- Vegetarian Jalapeño Poppers
- Jalapeño Poppers with Sausage
- Grilled Jalapeño Poppers
PAIRING SUGGESTIONS
I love dipping these jalapeño poppers in homemade Greek yogurt ranch dressing or blue cheese dressing. If you want to serve them alongside other appetizers, here are some of my favorites:
Can i make these ahead of time?
You sure can! Simply assemble the poppers and store them until you’re ready to bake!
- Line a baking sheet with a silicone baking mat.
- Prepare, fill, and wrap the jalapenos as directed.
- Place filled and wrapped poppers onto prepared baking sheet.
- Cover the baking sheet in saran wrap.
- Store in fridge for up to 2 days.
- Let come to room temperature 30 minutes prior to baking.
How to store
These bacon wrapped poppers are best served immediately, but cooked and cooled leftovers can be stored in an airtight container in the fridge for up to 5 days. To reheat, preheat the oven to 350 degrees F, place the poppers on a prepared baking sheet, and cook for 10 minutes or until the poppers are heated through. – Jennifer
Bacon Wrapped Jalapeno Poppers
Equipment for this recipe
Ingredients
- 15 large large jalapeño peppers halved lengthwise, membrane removed, and de-seeded*
- 1 (8 oz) package cream cheese softened
- 1 cup sharp cheddar cheese shredded
- ¼ cup mayo
- 1 (1 oz) package dry ranch salad dressing mix
- 2 teaspoons garlic powder
- 1 pound sliced bacon cut in half
Recipe Video
Instructions
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone baking mat.
- Slice jalapeños lengthwise. Using a spoon, scoop out the membrane and then deseed (leave seeds in for more heat). Set aside.
- In a large bowl, place softened cream cheese, cheddar cheese, mayo, ranch and garlic powder. Stir until well combined.
- Fill each jalapeño half with the cream cheese mixture, then wrap in bacon.
- Place filled and wrapped poppers onto prepared baking sheet.
- Bake for about 20-30 minutes, or until the cheese is lightly browned and bacon is crisped to your liking.
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published October 24, 2014 and has been updated to provide more detailed content.
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