Ingredients
-
12 slices thin sliced bacon
-
12 large jalapeños (2-3 inches long)
-
18 tbsp soft cream cheese
Directions
Use this equipment • Jalapeño coring tool (trust us, it’s worth it) • Baking sheet • Aluminum foil • Nonstick spray
Preheat the oven to 400°F (200°C). Line a baking sheet with foil and spray lightly.
Rinse the jalapeños, slice off the tops, and use a coring tool to remove seeds and membranes. Handle with care — jalapeño juice burns!
Soften your cream cheese before stuffing each jalapeño about ¾ full (approx 1.5 tablespoons per jalapeño).
Wrap each with a strip of bacon, creating a 'bacon cap' on top to hold in the cheese
Bake for 22–25 minutes, until the bacon is golden and nearly crisp
Let rest for 5 minutes before serving (unless you enjoy mouth lava).
Recipe Note
Pro Tips
• Use softened cream cheese — cold cheese will fight you like a wild raccoon.
• Thin bacon cooks more evenly and crisps faster.
• For milder poppers, soak cored jalapeños in cold water for 10 minutes before stuffing.
FAQs
Can I make these ahead of time?
Yes! Stuff and wrap the jalapeños, then refrigerate (uncooked) for up to 24 hours. Bake
just before serving.
Can I air-fry these?
Definitely. Cook at 375°F for 12–14 minutes until the bacon is crisp. Don’t overcrowd the
basket.
Can I use other cheese?
Technically yes, but cream cheese is best. Other cheeses melt too quickly and make a
mess.
Serving Suggestion
Serve as an appetizer, a keto-friendly dinner, or a no-regrets midnight snack. Pair with ranch
or blue cheese dip, a crisp salad, and a cold drink while you admire your bacon-wrapped
masterpiece
Nutrition
Nutrition
- Serving Size
- 1 popper
Amount/Serving
% Daily Value
- Fat
- 18.3 grams
- Protein
- 5.5 grams
