Spicy, cheesy, and creamy bacon wrapped cheesy stuffed jalapeños are always the first appetizer to disappear whenever I bring them to a party. They’re perfect for celebrations, Super Bowl, game day, and more.
These jalapeños you see today? They’re another football appetizer to add to your rotation. You’ll love the combination of crunchy bacon, extra cheesy filling, and spicy jalapeños. Everyone flocks to these and always begs me for the recipe– ask and you shall receive!
These Bacon Wrapped Cheesy Stuffed Jalapeños Are:
- Extra cheesy and spicy
- Wrapped with bacon
- Loaded with garlic & spiced with paprika
- Super simple to make
- Always a crowd pleaser
- Great for game day
- The first appetizer to disappear at a party
Stuffed Jalapeños Video Tutorial
Best Ingredients to Use for Bacon Wrapped Cheesy Stuffed Jalapeños
Today’s recipe is an adaption of a crowd-pleasing appetizer I’ve made many times. I typically follow a recipe from Kraft, but decided to spice it up. Now there’s even more bold and spicy flavors in each bite.
- Jalapeños: Halved jalapeño peppers are the base of this recipe. The bigger the pepper, the more cheesy filling you can fit inside. I like to remove all of the seeds when I’m making stuffed jalapeños since they carry a lot of heat. Don’t fret– these are still plenty spicy without the seeds.
- Cheese: We use a mix of cream cheese and shredded cheese for the filling. I use shredded cheddar cheese, but Mexican-style or pepper jack are also tasty. (By the way, if you love cream cheese based appetizers, try my crab dip next.)
- Garlic: 1 minced clove of garlic adds a hint of flavor.
- Paprika: Smoked paprika adds spice and bold flavor.
- Bacon: Each stuffed pepper is wrapped in bacon before baking.
Overview: How to Make Them
Bacon wrapped cheesy stuffed jalapeños are incredibly easy to make– just as all football party food should be (looking at you beer cheese dip and sweet & spicy honey Chex mix). These jalapeños are a great make-ahead option, too. If you’re tailgating in the morning or hosting guests and don’t have time to prep that day– you can assemble the stuffed jalapeños the day before and bake right before serving.
- Prepare the peppers. Cut the jalapeño peppers in half lengthwise. Remove the seeds and center membrane.
- Make the filling. Combine both cheeses, garlic, and paprika together.
- Fill the peppers. Spoon the cheesy filling equally among all jalapeño halves.
- Wrap with bacon. Wrap a piece of bacon around each cheese-filled jalapeño. Stick a toothpick through the center to ensure the bacon stays in place.
- Bake. Bake the peppers until the bacon is crisp. You can even use the broiler for the last minute or two to really crisp them up.
Want to keep things spicier? While this recipe instructs you to remove the seeds, leave them in for extra spice.
#1 Success Tip for Stuffing Jalapeños
Don’t touch your eyes. As you slice the jalapeños in half and remove the seeds and some of the membrane, be careful. I warn you and speak from experience. Don’t touch your face or eyes during this process– it can really burn!
PS: If you love jalapeño– which I’m assuming you do– try my jalapeño pepper jack turkey burgers sometime. Favorite non-beef burgers!Print
Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. If you like spicy, you will love these!
- 12 fresh jalapeño peppers*
- 8 ounces cream cheese, softened to room temperature
- 1 cup shredded cheddar cheese*
- 1 clove garlic, chopped
- 1/2 teaspoon smoked paprika
- 12 slices bacon, cut in half
- 24 toothpicks
- Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper (best for clean-up) or a silicone baking mat. Place a baking rack on top of the baking sheet. Set aside.
- Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. You could also do this by hand using a rubber spatula. Salt to taste – I add just a pinch. Spoon filling equally among all 24 jalapeño halves.
- Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place. Place each on the baking rack and bake for 25-28 minutes or until the bacon is crisp to your liking. I like to turn the oven to broil for the last minute or two to get things extra crispy. Serve immediately. Cover leftovers and keep in the refrigerator for up to 4 days.
- Make Ahead & Freezing Instructions: Jalapeño peppers can be stuffed and wrapped 1 day in advance. Refrigerate until ready to bake. You can also assemble and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed.
- Peppers: Instead of jalapeño peppers, try using those mini sweet peppers often sold in the produce section. Those a great option if you don’t like super spicy.
- Cheese: Mexican style or pepper jack shredded cheese are also tasty.
- Adapted from Kraft.
Keywords: bacon wrapped stuffed jalapeños, cheesy bacon jalapeños