Home Page > > Recipes > Appetizer Recipes > Easy Jalapeno Poppers

Easy Jalapeno Poppers

by on June 9, 2012 · 39 comments


Jalapeno poppers make us smile. Life gets a whole lot tastier when you can *pop* half a spicy pepper stuffed with lots of creamy cheese that’s wrapped with bacon into your mouth, don’t you agree? It’s bacon, cheese and spice!

They’re easy, too!

Ridiculously Easy Jalapeno Poppers Recipe with Video

First up – Decide your weapon. OVEN or GRILL?

Baking is simple, just line a whole bunch of stuffed and wrapped jalapeno halves up on a baking sheet and slide them into a hot oven for 20 minutes until the bacon glistens and beckons you to indulge. Grilling is just as easy! Slap them down onto the grill and cook until tender.

No matter which you choose, you’ll need some skewers or toothpicks. Just make sure you give them a soak in water for 30 minutes or so just to make sure they don’t go up in flames and ruin those poppers of yours.

Making Jalapeno Poppers is as Easy as 1 2 3

Seriously, it is.

First, cut each pepper in half then use a spoon to scrape out the seeds and any white membrane, since that’s where most of the spice lives. We love spicy foods, but leaving in all the seeds and membrane is just too much for us (and most we serve them too).

Ridiculously Easy Jalapeno Poppers Recipe - 2

Second, Stuff them. We went with cream cheese (yum) with some chopped chives mixed in. Make sure you’re generous, here!

Third, Wrap with bacon. We just love how when the peppers cook, all the juices (and fat) from the bacon drips down into the cream cheese and all over the peppers. Oh, heavens they’re good!

That’s it. Told you it was ridiculously easy to make jalapeno poppers.

For more ideas, try these Jalapeno Poppers from Emeril Lagasse.

4.8 from 12 reviews

Easy Jalapeno Poppers
 
Prep time
Cook time
Total time
 
Why we love this recipe. These bacon-wrapped poppers are at the top of our list when we entertain. Everyone seems to love them. There’re simple to make, don’t require many ingredients and can even be made in advance (see our note below to find out how).

What you need to know. When we work with hot peppers, we like to use powder-free gloves so the oils from the peppers stay away from our skin. We buy our gloves at a pharmacy for about $10 (pack of 50). If you do not have gloves, be sure to wash your hands thoroughly after handling the peppers.

Equipment you’ll need. You will need wooden toothpicks, a chef’s knife, a spoon, a baking sheet (if baking), and a grill basket or grill pan (if grilling).
Created By:
Yield: 4
You Will Need
  • 6 jalapenos
  • 4 ounces (113 grams) cream cheese, softened
  • 2 tablespoons chopped chives or green onion
  • 4 slices thin-cut bacon
  • 12 wooden toothpicks
Directions
  1. Add toothpicks to warm water for 20-30 minutes before baking or grilling. (This will prevent them from burning in the oven or on the grill).
  2. Slice each pepper in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane. (Seeds and the white membrane is where most of the heat comes from).
  3. Combine the cream cheese and chives (or spring onion) in a small bowl. Then, use a spoon to fill each pepper-half – be generous, here.
  4. Slice each bacon slice into three 1 1/2-inch pieces then wrap one piece of bacon around each stuffed pepper-half. Slide a toothpick through the bacon and pepper so the bacon is secure.
  5. To bake in the oven: Heat oven to 375 degrees F (190 degrees C) and line a baking sheet with aluminum foil or parchment paper.
  6. Arrange stuffed and wrapped peppers, filling side facing up, onto the baking sheet. Bake until bacon is crispy and glistening and the peppers are tender, about 20 to 25 minutes.
  7. To make on the grill: Heat grill to medium-high heat. Place a grill basket, slotted grilling pan or aluminum foil directly on the grill (this helps to prevent the poppers from falling through the grates).
  8. Arrange stuffed and wrapped peppers onto the basket, pan or foil, filling side up and grill until bacon is crispy and glistening and the peppers are tender, 15 to 20 minutes. If, while grilling any poppers become overly charred, move them to a cooler section of the grill.
Print This Recipe Save This Recipe Comment / Review

About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

Still Hungry? Sign up for Our Free Weekly Newsletter

Enter your email address to join our free weekly newsletter to receive hand-picked recipes, giveaways and inspiration in your inbox:

Follow us on Facebook or Google Plus for Daily Inspiration

39 Comments

1 Katrina @ Warm Vanilla Sugar June 9, 2012 at 12:20 pm

So fun! Love how easy these are!

Reply

2 Karen June 9, 2012 at 9:26 pm

You’re right! These are just wonderful. But they are even better if you chop up some shrimp and a little shredded cheddar to add to the cream cheese. And if you have a convection oven, the bacon will cook up really crisp.

Reply

3 Joanne June 11, 2012 at 10:29 am

Shrimp — what a great idea!

Reply

4 Jill June 10, 2012 at 8:44 am

OMG, they look amazing. Was wondering what people did with those fresh jalepenos that I see in the supermarket. Hmmm….. it’s 8:44 in the am – wonder how these would be with pancakes!?!? LOL!!

Reply

5 Lisa June 18, 2012 at 7:18 pm

Try these on the grill too…smoky & cruchy…yum.

Reply

6 Lea Ann @ Baking Memories Last June 20, 2012 at 11:56 pm

These look wonderful. Thanks for sharing.

Reply

7 Maureen June 21, 2012 at 5:45 am

Gosh these look good!

Reply

8 Karin K July 29, 2012 at 1:49 pm

We made these for a Mexican themed party yesterday — they were the hit of the evening! One of my guests claimed to eat “about 25″ of them. So easy to make and so delicious! I recommend filling the peppers the day before, and then wrapping and skewering them with bacon right before you bake them so the skewer doesn’t dry out. We used a half a bacon slice (instead of a third) on each just to up the bacon to pepper ratio. Highly recommended!

Reply

9 Tabitha August 3, 2012 at 1:32 am

They are even better when you add a shredded cheese mix (kroger has a “mexican” blend that we use), a few bacon bits, and if you can find it, a chili-lime seasoning… I’m not sure where you could find it, but it adds a little heat to it :)

Reply

10 Joanne August 3, 2012 at 6:18 pm

Great idea!

Reply

11 wanda September 22, 2012 at 1:26 pm

Sprinkle with brown sugar before you bake! YUM OH!

Reply

12 Adam September 22, 2012 at 4:00 pm

Oh, wow! Awesome idea!

Reply

13 Kristine Baker October 6, 2012 at 12:41 pm

These are incredibly easy to make! I add shredded sharp cheddar cheese to the cream cheese filling for an even cheesier bite.

Reply

14 Joy October 14, 2012 at 6:52 pm

These are fantastic! We used thin sliced bacon and it helped it crisp up quickly. Great combination of crispy, creamy, heat.

Reply

15 Will October 18, 2012 at 1:44 pm

Needs more bacon.

Reply

16 Joanne October 18, 2012 at 1:55 pm

Doesn’t everything? :)

Reply

17 Dan October 21, 2012 at 3:36 am

Half a piece of bacon for each popper, and add FAJITA seasoning before wrapping them! MUCH better!

Reply

18 Joanne October 21, 2012 at 9:36 am

Nice addition!

Reply

19 Rose October 21, 2012 at 5:24 pm

These turned out amazing! My family loved them, even the ones who normally don’t like peppers, but all the heat was cooked out of these. The only thing I changed was that I used half a strip of bacon per pepper instead of 1/3 of a strip. Awesome recipe, thanks for sharing :)

Reply

20 Bipolar Bear October 25, 2012 at 3:08 am

I got this recipe on another site, Food.com or something, not sure. In the comments it was recommended that the bacon be partially cooked because it doesn’t cook completely if it is raw and wrapped around the jalapeño. DON’T PARTIALLY COOK THE BACON. It was difficult wrapping the bacon around the stuffed jalapeno. Also it was recommended to blanch the jalapenos before seeding them. DO BLANCH THE PEPPERS, they are more pliable making them easier to cut, seed and stuff. I used jalapenos from the garden which were delicious but very hot and small. I didn’t need to add seeds to kick up the heat in these. I did wish the peppers were bigger. I also added shredded asiago and mexican cheese to the cream cheese before stuffing the peppers. And I sliced one side of the jalapeno so that I could wrap it around the stuffing.
My son loved it. I mean bacon, right? I actually wished I had stuffed the peppers with more cheese stuffing (can you over stuff them if they’re cut in half and not have the cheese leak out?) I put the finished peppers on a toaster oven broiler rack so that the oil would drip down and the jalapenos wouldn’t soak in the oil. That worked out. I wished there was more creaminess inside the jalapenos. Maybe I’ll try these with maple cured bacon.

Reply

21 Joanne October 25, 2012 at 11:03 am

Thanks for the tips!

Reply

22 MeliH November 14, 2012 at 6:39 am

We made these yesterday with fresh jalapenos from our garden. They were AWESOME! Thanks for the fantastic recipe!

Reply

23 beerab January 1, 2013 at 9:31 pm

I just made these, 24 of them for FOUR people and they all got eaten lol.

Reply

24 Christie Avella February 4, 2013 at 6:55 pm

loved it!! but next time I think I will bake on a rack to keep out of the bacon fat… but it was super good!!

Reply

25 C C Caudron April 21, 2013 at 1:50 pm

They are great. Suggestion: try a dollop of BBQ 10 min before.

Reply

26 mmmm poppers December 13, 2013 at 2:33 pm

I mix garlic powder and shredded cheddar cheese in the cream cheese. Garlic really add great flavor!

Reply

27 connie December 15, 2013 at 11:35 pm

Have made these MANY times and find that allowing them to cool in the freezer for about 30min or so allows the bacon and pepper to cook better without letting the cheese melt out of the peppers. Also add crushed pineapple to the cream cheese sometimes Delish….Thanks for the video

Reply

28 Joanne December 16, 2013 at 12:31 pm

Love your idea to add pineapple!

Reply

29 Patrick January 4, 2014 at 3:26 pm

I’ve been making a version of these for 4 or 5 years now to take to my annual Christmas staff party. People get upset when I suggest I might bring something different instead! This year I changed it up a bit. First I quartered the peppers, so after cutting them in half lengthwise, I cut each half in two, giving four smaller sections per pepper. This achieves 2 things – first, a better bacon to pepper ratio. I still use half a slice of bacon per quarter pepper. Secondly, it truly makes them ‘poppers’ as you can pop the whole thing in your mouth. Everybody really enjoyed this. The other thing I did was brush them with a sweet chile sauce before baking, adding a bit of sweetness to them. Also a hit with mostly everybody. However you choose to make these easy, delicious treats, they are sure to be a hit at your party!

Reply

30 Pamela February 26, 2014 at 11:41 am

These sound amazing!! I was wondering if I can premake these the night before. I have a Mexican themed potluck lunch at work this Friday, and as you can imagine I don’t have an oven/conventional oven to make right before serving. any suggestions? Will they taste terrible if I refrigerate over night and then keep them at room temperature until lunch time the next day? Please help.

Reply

31 Joanne February 26, 2014 at 12:54 pm

Hi Pamela, Yes you can definitely pre-make these. You can even freeze them. We do prefer them served warm (because of the bacon), but they do still taste great at room temperature.

Reply

Leave a Comment or Review

Did you make it? How was it?:  

Previous post:

Next post: