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A close-up of bacon-wrapped jalapeno poppers being arranged on a baking sheet before being cooked.

Bacon-Wrapped Jalapeno Poppers (The BEST Easy Recipe)

The ultimate Bacon-Wrapped Jalapeno Poppers! This easy recipe features a creamy, cheesy filling and provides instructions for both oven and air fryer methods for perfectly crispy results every time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 poppers
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 fresh jalapeño peppers halved lengthwise, seeds and membranes removed
  • 8 oz cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 12 slices bacon regular or thin-cut, not thick-cut

Equipment

  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Air Fryer Optional

Method
 

  1. Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C). Put on gloves before handling the peppers. Slice jalapeños in half lengthwise and scoop out the seeds and membranes.
  2. In a medium bowl, thoroughly mix the softened cream cheese, shredded cheddar cheese, garlic powder, and smoked paprika until smooth.
  3. Fill each jalapeño half with the cream cheese mixture. Avoid overstuffing.
  4. Wrap one slice of bacon around each stuffed jalapeño half, ensuring the ends are tucked underneath to secure it.
  5. For Oven: Place poppers on a baking sheet lined with a wire rack. Bake for 20-25 minutes, until bacon is crispy. For Air Fryer: Place in a single layer in the basket. Cook for 12-15 minutes, flipping once, until bacon is crispy.
  6. Let the poppers cool for a few minutes before serving, as the filling will be very hot. Serve with your favorite dipping sauce.

Notes

Tip 1: For less spice, make sure to remove all white membranes from the inside of the jalapeños.
Tip 2: Using a wire rack on your baking sheet helps the bacon get crispy on all sides by allowing air to circulate.
Tip 3: Poppers can be fully assembled up to 24 hours in advance and stored in the fridge before baking.