My
Shop Sugar-Free
Wholesome Yum
Free: Healthy Freezer Meals Recipe Ebook
Get It NowThis post may contain affiliate links, which help keep this content free. (Full disclosure)
There are a million and one ways to make jalapeno popper recipes, but this easy baked jalapeno poppers recipe is my favorite! That’s because these bacon cream cheese jalapeno poppers have the bacon crumbled on top (instead of wrapping), which makes them extra crispy and also cook more quickly. With just 7 ingredients, 10 minutes of prep, and 15 minutes of patience while you wait for them to bake, they are one of the fastest crowd-pleasing appetizers for game day — or any day.
You’ll want to know how to make jalapeno poppers for fun snacks any time of year, but especially for tailgating during football season. They also make a perfect addition to an appetizer platter for any other kind of party. Pair them with other healthy appetizers like a cheese ball, deviled eggs, and buffalo cauliflower.
Why You’ll Love This Baked Jalapeno Poppers Recipe
- Creamy and cheesy, with zippy jalapeno taste
- Crumbled bacon on top for amazing crunch
- 7 simple Ingredients
- Fast 10-minute prep, ready in 25 minutes
- No deep frying or bread crumbs needed
- Naturally low carb and gluten free
Ingredients & Substitutions
This section explains how to choose the best ingredients for jalapeno poppers with bacon, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Jalapeno Peppers – When you prep the jalapenos, you can remove the stems if you want or leave them on. It’s totally up to you! The seeds and white ribs add extra spice, so if you prefer them a little milder, simply scoop them out while you’re prepping your jalapeños. Sometimes I also make these cream cheese jalapeno poppers with sweet mini peppers instead for my kids, since they don’t tolerate the heat of jalapeno peppers.
- Cheddar Cheese – Shredded cheddar cheese gives this jalapeno popper recipe a classic flavor, but you can use any melting cheese you like, such as pepper jack, colby jack, or mozzarella.
- Cream Cheese – I used full-fat plain cream cheese, but low-fat or dairy-free substitutes should also work if needed.
- Green Onions – Make sure the green onions are sliced into small pieces, so that they don’t overpower the other ingredients.
- Garlic – I used fresh minced garlic for the best flavor, but you could use jarred minced garlic as well. To use jarred, you will need 2 teaspoons to equal the 2 cloves of garlic. In a pinch, 1/2 teaspoon garlic powder would also work as a substitute.
- Fresh Cilantro – Minced fresh cilantro adds an intense herby flavor. If you aren’t a fan of this fresh herb, you can simply omit it.
- Bacon – I have a shortcut for you here — use store bought bacon bits to save time! You can lightly fry them for 1-2 minutes to crisp up before using in the recipe. But if you have time and want the tastiest results, make bacon in the oven or air fryer bacon fresh, then crumble into bits. Each slice of bacon makes about a tablespoon of bacon bits.
VARIATION: Prefer bacon wrapped jalapeno poppers?
Use my air fryer jalapeno popper recipe to make those. You can also cook that recipe in the oven instead, using the baking time below.
How To Make Jalapeno Poppers In The Oven
This section shows how to make bacon cream cheese jalapeno poppers, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat the oven. Line a baking sheet with parchment paper or foil. Slice jalapenos in half and remove the ribs and seeds.
- Mix the filling. In a small bowl, stir/mash together cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic.
- Stuff the peppers. Use a small spoon to fill the jalapeno halves with the cream cheese mixture. Place onto the lined baking sheet.
- Top with bacon. Sprinkle each jalapeno popper with bacon bits, pressing lightly into the cream cheese filling to help them stick.
- Bake. Cook jalapeno poppers in the oven, until the peppers are soft and the bacon on top is crispy.
How Long To Cook Jalapeno Poppers?
At 400 degrees F, baked jalapeno poppers take just 15 minutes in the oven — perfect for when you crave something spicy in a hurry!
While this is a baked jalapeno poppers recipe, you can also make it in the air fryer if you need to keep your oven free. Make it as written and just cook in the air fryer instead (about 10 minutes at 325 degrees F), or try air fryer jalapeno poppers, which have the bacon wrapped around instead of crumbled on top.
Tips For The Best Jalapeno Poppers
I do have a few additional tips to help you make this easy jalapeno poppers recipe even easier!
- Wear gloves when handling jalapenos. The capsaicin in them can irritate your skin, or worse, if you touch your eyes later, it will sting like crazy. Even when using gloves, wash your hands well after you assemble the bacon cream cheese jalapeno poppers. Trust me on this one!
- Pre-cook the bacon. Make sure your bacon is cooked first, as adding raw bacon on top won’t get crispy enough. You can make bacon in the oven, air fryer bacon, or use store-bought bacon bits as a shortcut.
- Use room temperature cream cheese. Set your cream cheese out on the counter ahead of time, which will make it much easier to mix. If you forget, you can heat it in the microwave for 15-30 seconds to soften it (be sure to unwrap it first!).
- Use the jalapeno seeds for more heat. If you prefer more spice, include the seeds and membranes from the jalapeno peppers. Stir them into the filling mixture before stuffing it into the pepper halves.
- Don’t toss the extra filling. The exact amount of filling you need will vary a bit depending on the size and shape of your jalapenos, but the amounts in this cream cheese jalapeno popper recipe are usually pretty spot on. If you have any extra filling left, you can use it as a spread on almond flour crackers. (Some people might even make extra just for the dip… ahem.)
Storage Instructions
- Store: It’s unlikely that you’ll have leftovers (I mean, who is going to leave these bacon jalapeno poppers sitting on a tray?), but if you do, you can just store them in an airtight container in the fridge for up to 5 days.
- Meal prep: Make the filling and assemble your homemade jalapeno poppers recipe up to a few days ahead. Keep them in the fridge for up to 3 days, then bake them when you’re ready to serve.
- Reheat: To reheat jalapeno cream cheese poppers, put them in the oven at 350 degrees F, until warm.
Can You Freeze Jalapeno Poppers?
Yes, you can freeze jalapeno poppers. Assemble, place on a baking sheet lined with parchment paper, and freeze until solid. (You can do this before or after baking.) Then, transfer to a freezer bag and store them in the freezer. They’ll last 1-2 months if frozen raw, or up to 4 months if frozen after baking.
To serve, arrange the frozen poppers on a baking sheet and bake at 375 degrees F, until hot.
More Easy Hot Appetizer Recipes
If you like this stuffed jalapeno popper recipe, you might also like some of these other easy hot appetizers:
Tools To Make Cream Cheese Jalapeno Poppers
- Baking Sheet – This baking sheet is my absolute favorite, never sticks, and is made in the USA.
- Nesting Bowls – These bowls are always getting use in my kitchen. They come in multiple sizes, stack to save space, and look great for serving, too.
Baked Jalapeno Poppers With Bacon
Jalapeno Poppers Recipe (With Crispy Bacon!)
Cream cheese, cheddar, crispy bacon, and jalapenos make the best easy baked jalapeno poppers recipe. Ready in 25 minutes with loads of flavor!
Go Ad-FreeRecipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
-
Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
-
In a small bowl, stir/mash together the cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic. (You can heat a bit if the cream cheese is too hard.)
-
Fill the jalapeno halves with the mixture. Place onto the lined baking sheet.
-
Top each jalapeno popper with about 1/2 tablespoon of crumbled bacon, pressing lightly into the cream cheese filling.
-
Bake about 15 minutes, until the peppers are soft and the bacon on top is crispy.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Readers Who Liked This Easy Recipe Also Made:
Recipe Notes
Serving size: 1 jalapeno popper
Nutrition info is per popper, but you could easily have more as a serving.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Want to save this recipe?
Create a free account to save your favorite recipes!
Sign Up To Save Recipes© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
77 Comments
Journa Liz Ramirez
0One of the best! These jalapeno poppers were flavorful and fun to eat. We can’t get enough of them. So satisfying!
Diane V
0This is my go-to recipe for parties! So easy to make and always a hit!
Jessica
0These were fantastic! So easy to make and everyone that had one, loved them! (We ran out early!)
Christy Averette
0Love this recipe. Couldn’t have been better! I tend to add my chosen ingredients to most recipes but didn’t see any need with this recipe. They are were great as is!
Happy Cooking , Christy A
Kristin
0If you are cutting the jalapeño in half is one half a serving or two?
Wholesome Yum D
0Hi Kristin, Half a pepper is half a serving, so one pepper is a full serving.
Stephanie
0Are these gluten free?
Maya | Wholesome Yum
0Hi Stephanie, Yes, they are. My entire website is gluten-free.
Sarah
0I used extra filling and didn’t use the bacon but other than that, it was delicious before and after cooking (we snuck some filled jalapeños before they hit the oven.
Pamela Cardenas
0These are delicious – a very satisfying treat!
Paul
0Awesome recipe!! I made one small change for me… instead of bacon bits, I wrapped the poppers in a slice of bacon.
Sandy
0Absolutely enjoyed these! So much flavor.
Veronica
0Amazing air fried them ready in 10 min Soooo bomb…
JO
0Is the serving size one whole jalapeno or half jalapeno?
Wholesome Yum D
0Hi JO, The serving size is one popper, so that is half a jalapeno
Patti
0Anyone try them in an air fryer?
Wholesome Yum D
0Hi Patti, I have never tried these in the air fryer but I definitely think it would work!
Ashley
0I have and come out even better in the air fryer!
JULIA WRIGHTSTONE
0My husband said they were the best poppers he had ever eaten!
Georgina
0This recipe was so delicious. My entire family loved it. I chose to x4 the recipe and it was still awesome. I personally added some of the cooked bacon into the mix itself but other then that followed exile to the T. Thanks so much for such a good recipe
Carol
0Made these last night. Sorry to say I didn’t have any bacon or cilantro, but even without those those, they were really good! Going to make them again WITH everything.
Serena Gummere
0Delicious! I am not able to find the serving size and it’s hard to calculate the net carbs when on keto. But besides that, very happy. I add ground Italian sausage into the mixture sometimes for a little more meat!
Wholesome Yum M
0Hi Serena, 1 jalapeno popper is a serving. The numbers won’t be totally accurate if you added extra ingredients, but it will give you a good starting point. Feel free to enter the recipe into an online recipe calculator if you would like to get nutrition with your added ingredients.
Laura
0I am waiting for these to come out of the oven & the smell so good!
Changes I made:
No bacon
Subbed crumbled feta instead of cheddar
I added pepper
I Stuffed small sweet peppers instead of Jalapeño
Thank you!
Ray
0Very good! I will not be making the breaded and deep fried ones anymore.
Elizabeth
0I tried these tonight and they were very good. Didn’t change a thing. Thank you.
Lisa
0I’ve made this recipe multiple times. Love it! My husband, who has no interest in the keto way of eating, enjoys these poppers. In fact, he doesn’t know they’re keto
Karen H
0We have used this recipe many, many times and we love it! I don’t use the diced green onion or fresh cilantro but I do use onion powder. Mix all the ingredients together (used real crumbled bacon) & scoop into the jalapeños. We like the jalapeños baked tender. I eat mine with sweet and sour sauce. Yummy! Thank for the recipe!
Carol
0Made these as written this evening. Absolutely delicious except I didnt fry enough bacon. I just did 2 slices…should have done 4 slices. This recipe is so much easier and faster than wrapping them in bacon, and just as delicious. Thank you for posting. My go to recipe from now on.
Melissa
0Made the recipe exactly how it was intended to and omg, delicious! We’ll definitely be making this again. Great low carb snack or lunch on keto.
tummy-to-heart
0looks delicious and unbelievably mouthwatering…thx for sharing the recipe…..will surely try out the recipe
Lavesta Boneparte
0The recipe is great. I love recipes with low carb and calorie. This is easy and quick. The only thing I changed was wrap the peppers halves with half slices of bacon and baked until bacon is crisp around 20 min. Awesome Job
Karen H
0To save time, I use the fully cooked crumbled bacon. It works great for me. Happy baking!
July s Leslie
0Loved this! I added a bit more garlic cause I love the stuff and I might try substituting ham just cause we have a lot of it right now. Great recipe, thank you!
Zer
0Receipe was really easy to follow and very simple to make. It was definitely delicious!
Thomas Moore
0Best poppers I’ve ever made! Didn’t measure things but just eye-balled everything. Used chives from the garden in place of green onion and left out the cilantro only because I didn’t have any but sounded like a great idea. Also cooked a bit longer to get the papers more tender. Great recipe! Thanks!
Lisa
0These were amazing! Loved the chopped up bacon versus them being wrapped in bacon!
Doug
0Very nice recipe. I added the bacon to the mix, much nicer taste. To me, jalapeños are very mild, but to the common person they can be hot. So I added some Thai chilies to my cream cheese. Notched the heat level up a tad .
Stuart Davies
0Definitely going to give these a try! Just started exploring keto so looks perfect. Also- love the background whistling tune!. Any idea where that came from? Performer/composer/name of tune? Many thanks for helping everyone with special dietary needs.
Wholesome Yum M
0Hi Stuart, I’m sorry I don’t know the composer, but it is quite catchy!
Debbie
0These poppers are the perfect game time munchie. Thanx much 4 the recipe, seems to be an automatic favorite!!!!!!
Sara Sprecher
0I modified this, using it to stuff Anaheim chiles to serve as an entree, with sliced avocados as a side. They were delicious—a real keeper. Thanks for all your good keto recipes!
Lorelei
0So good for an afternoon snack! I was worried about the garlic being too strong or the cilantro being wilty since it’s usually a garnish. But this was great and it turned out to be perfect ratios of all ingredients!
Debbie
0I can hardly wait to make these. They sound delicious! I’m a Type 2 diabetic who was off my medication when I lost weight. Over 3 years I gained it all back. My blood sugar was running very high. I started medication again at a higher dose. My sugar was dropping but still too high. Started limiting my carbs to 40 or less a day. I’m always on the look out for a healthy low carb snack. Sorta a wimp on heat. Could I use poblano peppers instead?
Wholesome Yum
0That would be delicious, Debbie! You may have to make more filling, or just use fewer peppers.
Michelle
0I have made this 4 times, it’s a family fave. In fact my 12 year old wants me to make them for her birthday party!
Jack Steele
0Great. I made twice in four days. Great low carb snack.
Irene
0I made these poppers for the first time today. Oh my, yum! These will definitely be made often.
Kathy
0What is the serving size for the nutritional info?
Wholesome Yum
0Hi Kathy, check the recipe card above. The serving size is one popper.
Theresa
0Yessssss, thank you for the great recipe!
LeAnna
0I had to tell you that this recipe was such an incredible win for me. I’m eating a low carb lifestyle, but my Mister, who is very lean and has the metabolism of a greyhound, is eating anything he likes.
This works well for both of us, and he’s already requesting them again.
Maya | Wholesome Yum
0I am so happy you liked them, LeAnna! Thank you!
LeAnna
0We had them again tonight! Twice in one week…on demand. lol
Maya | Wholesome Yum
0I am so happy to hear that, LeAnna! Thank you!
Rachel
0Delicious! Made them three days in a row!! Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Rachel! Thank you for stopping by!
Ellia
0Hi! Is it possible to make these ahead of time? How would one go about doing that?
Wholesome Yum M
0Hi Ellia, Yes! Assemble the jalapeno poppers on a store in a single layer on a plate, lightly covered in the fridge. When you are ready to bake, arrange them on a sheet pan and bake until the peppers are soft.
Marci
0Could you cook these on the grill?
Maya | Wholesome Yum
0Hi Marci, Yes, I’m sure you can!
Rebecca
0I actually thought this was going to be a cold appetizer at first before I read the instructions. I’m not crazy about melted cheese. Do you think this would be good cold with crispy bacon on top?
Maya | Wholesome Yum
0Hi Rebecca, Sure, you could do that, but I’d probably still bake them, let them cool to room temp, then chill. This way the peppers will be soft.
Monique
0Can I substitute bacon with sausage?
Maya | Wholesome Yum
0Hi Monique, Absolutely, why not? I’d recommend browning it separately first.
Robin
0Can u make ahead & freeze? Then reheat?
Maya | Wholesome Yum
0Hi Robin, I haven’t tried that, but I think you can!
Jim
0I’ve been making different versions of these for years. Freeze them on a cookie sheet,bag them in freezer bags and enjoy them all winter.
Maya | Wholesome Yum
0Thanks for sharing, Jim!
Debby
0Made these the other night. FABulous!! Keeping this as a staple now and will make it often. Yum!!
Maya | Wholesome Yum
0Thank you, Debby! I’m glad you love them!
KeyanaandWillis Harrison
0I tried these the other night (without the bacon) and loved them! Making again today but wanted to make sure the nutrition facts were for each popper! Is that the case?
Maya | Wholesome Yum
0I’m so glad you liked them! Yes, the nutrition facts are for each one (including bacon), but as you can see the numbers are low so you can easily have more than one. I usually do!
Kaylene
0I’m planning on making these for a party and providing another appetizer. The other recipe cooks at 375°. Can I cook these at 375 for a little bit longer?
Wholesome Yum D
0Hi Kaylene, I cannot guarantee that temperature would work for you, but as long as you keep an eye on the poppers that should work.
Sierra
0How would I go about adding fresh bacon to this? Would I cook the bacon in pan as usual then chop it and add to the recipe? I can’t wait to try these!
Wholesome Yum D
0Hi Sierra, Yes, you would need to cook the bacon before adding it to the cream cheese mixture.