Bacon-Wrapped Cheesy Stuffed Jalapeños

Now that’s a mouthful. A heavenly cheese stuffed mouthful of bacon and jalapeño. 

Incredible!! Very easy bacon wrapped jalapeños stuffed with a creamy cheese mix. These are so good! sallysbakingaddiction.com

From pumpkin cheesecake to spicy stuffed jalapeños. My mind is everywhere this week. Just roll with the recipe randomness. These jalapeños you see today? They’re just another football appetizer to add to your rotation this year.

About to sit down to watch the Raven’s game two weeks ago, my husband and I stood in front of the open fridge deciding what to make. Besides butter, leftovers, eggs, condiments, more condiments, so many condiments, and beer (desperately needed to go shopping) Kevin spotted three jalapeños. I spotted cream cheese. He spotted bacon. Wham bam, three stuffed jalapeños, thank you ma’am.

Necessity hunger is the mother of invention.

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.

Today’s recipe is an adaption of a crowd-pleasing appetizer I’ve made quite a few times before. I typically follow this Philadelphia cream cheese recipe to a T and yes, it is so good. But this time, I added shredded cheese, garlic, and flavorful smoked paprika. Lots of bold, spicy flavors here.

Since I could only make three, I went to the store the next day at 7am and bought 15 jalapeños. Went home, made these, shot these, and ate these with dinner. I was wiping tears from my eyes after eating 2 of them. They’re so good, I cried.

KIDDING. They’re real spicy. Tear-jerking heat.

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.

These are easy, just as all football party food should be. It’s a simple mix of cream cheese, garlic, shredded cheese, and smoked paprika stuffed into sliced jalapeños. I like to remove all 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.

Do not touch your eyes during this process. Please don’t.

Wrap the stuffed jalapeños up with bacon, bake until the bacon is crisp, and serve. 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. The smoked paprika gives the creamy, cheesy stuffing so much flavor. I didn’t use it the first night I made these, and we both liked the 2nd batch much better. They are AWESOME. The heat is on!

Dairy cools your tongue down after eating something spicy, so serving this cookie dough ice cream pie to guests afterward is just plain genius.

Bacon Wrapped Cheesy Stuffed Jalapeños by sallysbakingaddiction.com

PS: If you love jalapeño– which I’m assuming you do– try my jalapeño pepper jack turkey burgers sometime. Favorite non-beef burgers!

Print

Bacon-Wrapped Cheesy Stuffed Jalapeños

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 24 stuffed jalapeño halves
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

If you like spicy, you will love these! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon. Absolutely incredible!


Ingredients

  • 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

Instructions

  1. 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.
  2. Cut the jalapeño peppers in half lengthwise; remove seeds and center membrane. Set aside.
  3. 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.
  4. 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.

Notes

  1. 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.
  2. 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.
  3. Cheese: Mexican style or pepper jack shredded cheese is also tasty.
  4. Adapted from Philadelphia Cream Cheese.

Keywords: bacon wrapped stuffed jalapeños, cheesy bacon jalapeños

Also for game day: these Loaded Sweet Potato Skins!

Simply Loaded Sweet Potato Skins - what a great snack or side for game day!

If you like spicy, you will love these! 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! Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.

148 Comments

  1. I made these as written for my son’s 20th birthday, although I forgot to add salt… it was not missed. They were so, so delicious! Not a single one left over.

    They did take WAY longer to prep than I was expecting. That being said- I will make a double batch next time and freeze some. I also didn’t find them very hot so I will leave in more seeds and membrane too.

    Thank you for an awesome recipe!

  2. Thanks for this recipe.  Delicious. I brushed the bacon with a little maple syrup for that sweet savory twist that is so good.  Enjoying them during the football game of course. Go Pats! Wicked yummy!! 

  3. I took these to a church sponsored fun night and baking contest and I won 1st prize for appetizers.  (rather you won first prize).  I am featuring them on my blog today for my Windsday Pinsday where I share my favorite pins. I did acknowledge the origin and website in my blog. You can check it out at [email protected] to make sure I did not infringe on any copyright laws.  Thanks for the delicious recipe.

  4. These were a hit at Thanksgiving!!!! Went traditional and followed the recipe to the tee, but I think next time I’ll add some sorizio to the filling!!! YUM!

  5. Been making stuffed jalapeños for years! So easy and delicious especially on the grill. 
    Cut jalapeños in half
    Fill with cream cheese or mozzarella cheese stick pieces
    Wrap the jalapeño with bacon 
    Use a toothpick to hold bacon in place 
    Grill and enjoy!!! 
    They’re also sold at our local grocery store ready for the grill or oven. 

  6. These are so super yummy. Wanna make it a step easier? I’ve instead of wrapping it in bacon, filled it with the cheese mix of choice then pressed the cheese side into a bowl of (real) bacon bits then baked according to the directions. Lazy? Perhaps. Just as good? Fo sho!

  7. Holy Cow! When we make these we mix in half a can of crushed pineapple into the cream cheese…. you must try it… it sounds strange, but tastes divine! 

  8. These were soooo good!!! I halved the recipe because I didn’t have many jalapeños. It took longer to prepare than I anticipated but they were definitely worth it. They were not too spicy for us. I want to make them again ASAP and for everyone I know! Thank you for the recipe! 

  9. I make the bacon wrapped poppers and cook in a Traeger Smoker with Mesquite pellets. They are always a hit. I will try the jack cheese, garlic and smoked paprika next.

  10. AHHHHH-MAAA-ZING!!! Although I probably should not have eaten as many as I did. I follow a paleo/primal diet (I do add cheese – that’s what I do different), so these were a nice treat to have. The problem was that I ate 10 halves while waiting for my bratwurst to BBQ!! Good thing I have an iron gut!
    Super tasty, thanks for the recipe!

  11. I make ones similar to these, I use the mini sweet colorful peppers and stuff with cream cheese mixed with Sambal (the red chili paste in small jar) and either wrap with Bacon or put small piece on top. Then bake. Delish

  12. Is there any way i could cut and prep the peppers the night before or would that ruin the crispiness of the peppers the next day?

  13. THANK YOU for using smoked paprika!!! I see so many popper recipes without it and it really is so key here. These are amazing, thank you from the bottom of my gut.

    1. I’m making these later today I thought of maybe cooking my bacon halfway before wrapping them that might be easier… I guess I’ll find out

  14. Doubled the recipe! (Holy labor intensive.) I brought these to a party with about 25 adults (20 kids) and they were GONE in 30 minutes. Everyone raved about these and this will be my go-to recipe. I could have eaten the cream cheese filling on its own, it was delicious. Thank you for the awesome recipe!

  15. When I make my jalapeno poppers, I precook the bacon slightly. Gives it a little more crunch and it assures the bacon is fully cooked!

  16. Will they still be okay if I cook them at home and bring them as an appetizer to someone’s house.  If so, should they be reheated or would that ruin them 

  17. I had leftover homemade pimento cheese…had plans to make these poppers for the hundredth time and thought, hmmm, wonder what that would taste like.  Fan freaking tastic is how they tasted.  Just wow.  Still LOVE the original but will make the new version along with them.  

  18. Made these today for the Superbowl, being as only 2 of us would be eating them..The others were chicken..Too hot..They were spectacular..saved the left over cheese mixture and made grilled cheese sandwich..It was great..Next time  grilled cheese with tomato soup..

  19. I’ve been making these for years, only with one addition: Meathead’s Memphis Dust (amazingribs.com) sprinkled over the top – similar to some who put maple syrup or brown sugar on the bacon, just adds another wonderful layer of goodness.

    For those who can’t get their bacon to crisp, and their cheese melts out, try making sure your cheese is really cold and your bacon is at room temp, and maybe up the temp to 425 or double check your oven temp with a thermometer. I have never had an issue getting my bacon to crisp. I also use a cookie sheet with a wire rack to keep the poppers out of their own grease, like when I cook bacon in the oven.

    I love your site, Sally, and came here for the garlic roasted hummus but am now trapped lurking around other recipes – thank you!

  20. Made a double batch for yesterdays BBQ cookoff and won first place in the Appetizer Division.
    Everybody raved about how good they were. 4 dozen gone in less than 10 mins.

  21. Silly question, but what does one do with the toothpicks when ready to eat the poppers? Did you have a bowl handy for guests to place them in? I’m planning on serving these at my Memorial Day Party, so any ideas would be helpful….Thanks!

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