Loaded bacon-wrapped jalapeño poppers are the ultimate party appetizer — crispy bacon, creamy cheese, and a hint of heat come together for a delightfully indulgent snack that’s sure to be the hit of any gathering. These epic bites are easy to make and even easier to devour, so gather your friends and get ready to dig in.
Why You’ll Love This Loaded Bacon-Wrapped Jalapeño Poppers for Parties
These loaded jalapeño poppers are a crowd-pleasing appetizer that checks all the boxes. They’re bursting with cozy, comforting flavors, from the melty, creamy cheese to the smoky, crispy bacon. The zesty, bright kick of the jalapeños adds the perfect balance of heat, while the festive, golden-brown exterior makes them oh-so-craveable. Plus, with just a few simple ingredients and straightforward steps, these poppers are a cinch to whip up, leaving you more time to mingle with guests and enjoy the party.
Ingredients
The ingredient list for these loaded bacon-wrapped jalapeño poppers is short and sweet, featuring just a handful of flavorful components. You’ll need fresh jalapeños, cream cheese, shredded cheddar cheese, and thick-cut bacon. The key is to use high-quality, juicy jalapeños and perfectly crispy bacon for maximum flavor and texture.
- 12 fresh jalapeños – seeds and membranes removed
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 12 slices thick-cut bacon, halved
- Toothpicks (for assembling)
Ingredient Substitutions
- Cheese Filling: Try pepper jack or gouda for a more melty, indulgent filling.
- Bacon: Use turkey or veggie bacon for a lighter twist.
How to Make Loaded Bacon-Wrapped Jalapeño Poppers for Parties
Begin by preheating your oven to 400°F and lining a baking sheet with parchment paper. Carefully slice the jalapeños in half lengthwise, removing the seeds and membranes to control the level of heat. In a mixing bowl, combine the cream cheese and shredded cheddar, stirring until well-blended and creamy.
Step 1: Prep Work
Spoon the cheesy filling into the jalapeño halves, pressing it down gently to ensure it’s evenly distributed. Wrap each stuffed jalapeño with a half slice of bacon, securing it in place with a toothpick. Arrange the bacon-wrapped poppers on the prepared baking sheet, making sure they’re not touching.
Step 2: Main Cooking Process
Bake the loaded jalapeño poppers for 18-22 minutes, or until the bacon is crispy and the cheese is melted and bubbly. Keep a close eye on them, as the bacon can go from perfectly golden to burnt quickly. Once they’re done, remove the toothpicks and let the poppers cool for a few minutes before serving.
Step 3: Final Steps/Assembly
Recipe Variations & Tips
- Flavor Boost: Add a sprinkle of smoked paprika or garlic powder to the cream cheese filling.
- Cheesy Perfection: Experiment with different types of cheese, such as pepper jack or gouda, for a more melty, indulgent experience.
- Big Batch: Double the recipe to make a big batch for a crowd — these poppers are sure to disappear fast!
- Make-Ahead: Prepare the filling and wrap the jalapeños in advance, then simply bake them off when ready to serve. Store the uncooked poppers in the refrigerator until you’re ready to pop them in the oven.
Serving & Storage
Serve with: These loaded bacon-wrapped jalapeño poppers are best served warm, straight out of the oven. Their crispy, golden exterior and melty, creamy interior make them an absolute delight. Arrange the poppers on a platter and watch them disappear — they’re the perfect shareable snack for any party or gathering.
Storage: Any leftover poppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat: To reheat, simply place them on a baking sheet and warm in a 350°F oven for 5-10 minutes, or until heated through and the bacon is crisp again.
Make-Ahead: You can prepare the filling and wrap the jalapeños up to a day in advance, then simply bake them off when you’re ready to serve. Store the uncooked poppers in the refrigerator until you’re ready to pop them in the oven.
Nutrition Information
These loaded bacon-wrapped jalapeño poppers are a deliciously indulgent treat, but they can also be enjoyed in moderation as part of a balanced diet. Each serving (2 poppers) contains approximately 200 calories, 16 grams of fat, and 8 grams of protein. The jalapeños provide a boost of vitamin C, while the cream cheese and cheddar offer a good source of calcium. Just be mindful of portion sizes and enjoy these poppers as a satisfying, zesty snack.
- Serving Size: 2 poppers
- Calories: 200 kcal
- Protein: 8 g
- Carbs: 4 g
- Fat: 16 g
- Sodium: 420 mg
Frequently Asked Questions
How can I make the bacon extra crispy?
To ensure the bacon gets deliciously crisp, be sure to use thick-cut slices and wrap them tightly around the jalapeño halves. You can also try partially cooking the bacon before wrapping it around the poppers, or broiling the finished poppers for a minute or two at the end to get that perfect crunch.
Can I make these poppers in advance?
Absolutely! You can prepare the filling and wrap the jalapeños up to a day in advance, then simply bake them off when you’re ready to serve. Store the uncooked poppers in an airtight container in the refrigerator until you’re ready to pop them in the oven.
How spicy are these jalapeño poppers?
The level of heat in these poppers will depend on the size and ripeness of the jalapeños you use. For a milder flavor, be sure to remove all the seeds and membranes, as that’s where most of the heat is concentrated. If you’re a spice lover, leave some of the seeds and membranes intact for an extra kick.
Can I make these poppers vegetarian or vegan?
Absolutely! To make a vegetarian version, simply omit the bacon and use a plant-based cream cheese and shredded cheese alternative. For a vegan option, use a vegan cream cheese and shredded vegan cheese blend. The stuffed jalapeño halves will still be deliciously creamy and indulgent without the bacon.
How can I serve these jalapeño poppers?
These loaded bacon-wrapped jalapeño poppers are the perfect shareable appetizer for any party or gathering. Arrange them on a platter and watch them disappear! They also make a great game day snack or a tasty addition to a charcuterie board.
Try These Next
- cheesy bacon jalapeno poppers for your next party
- savory cheese stuffed jalapeno poppers for parties
- bacon wrapped jalapeno poppers with cheddar explosion
Loaded Bacon-Wrapped Jalapeño Poppers for Parties
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: 🥨 Appetizers, Snacks & Party Bites
- Method: Baking
- Cuisine: American
Description
These Loaded Bacon-Wrapped Jalapeño Poppers are the perfect party appetizer! Filled with cream cheese, cheddar, and wrapped in crispy bacon, they’re sure to be a hit at any gathering.
Ingredients
• 12 fresh jalapeños
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 12 slices bacon
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh chives for garnish
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut each jalapeño in half lengthwise and remove the seeds and membranes.
3. In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper.
4. Fill each jalapeño half with the cheese mixture.
5. Wrap each filled jalapeño with a slice of bacon, securing it with a toothpick if necessary.
6. Place the wrapped jalapeños on a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until the bacon is crispy and the cheese is bubbly.
8. Remove from the oven and let cool slightly before garnishing with fresh chives.
Notes
These poppers can be made ahead of time and frozen. Just bake them directly from the freezer, adding a few extra minutes to the cooking time.
Feel free to experiment with different cheeses or add spices for extra heat!
Nutrition
- Serving Size: 2 poppers
- Calories: 300 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg
Keywords: jalapeño poppers, appetizers, party food, bacon