Baked Bacon Jalapeño Poppers
These easy Baked Bacon Jalapeño Poppers are stuffed with a creamy mixture of cream cheese, sharp cheddar, and crispy bacon, then baked until hot and melty. Finish them with crushed chips for an irresistible crunchy topping! Perfect for game day, parties, holidays, or an easy appetizer everyone will love.
Servings: 10 servings
Calories: 101kcal
Equipment
Ingredients
- 1 lb jalapeno peppers, about 10 jalapenos sliced in half and seeds removed
- 1 cup sharp cheddar cheese grated
- 8 oz cream cheese package room temperature
- 6 slices bacon sliced
- 3 tablespoons your favorite chips crushed
- greens like cilantro, chives or parsley for garnish, 100% optional
Instructions
- Preheat the oven. Preheat the oven to 425°F. Line a baking sheet with parchment paper, if desired.
- Prepare the jalapeños. Wearing gloves, slice each jalapeño in half lengthwise. Use a small spoon to remove the seeds and white membranes. Arrange the jalapeño halves on the baking sheet, cut side up.
- Cook the bacon. Add the sliced bacon to a skillet and cook over medium-high heat for about 5–7 minutes, or until crispy. Transfer to a paper towel-lined plate to remove excess grease.
- Make the filling. In a medium bowl, combine the softened cream cheese, shredded sharp cheddar, and crispy bacon. Mix until well combined.
- Stuff the jalapeños. Divide the cream cheese mixture evenly between the jalapeño halves. Try not to overfill them so the cheese doesn't spill out while baking.
- Bake.Bake at 425°F for 10–12 minutes, or until the jalapeños are tender and the cheese filling is hot, melted, and lightly golden.
- Add the crunchy topping. Remove the poppers from the oven and sprinkle with crushed chips. Garnish with finely chopped cilantro, chives, or parsley, if desired.Serve warm and enjoy!
Video
Notes
- Wear gloves: I highly recommend wearing gloves when cutting and removing the seeds from jalapeños. Avoid touching your face or eyes while handling them.
- For milder poppers: Remove the seeds and as much of the white membrane as possible.
- Don't overfill: Leave a little room at the top so the cheese is less likely to spill out as it melts.
- Use freshly grated cheese: I prefer shredding cheddar from a block because it melts beautifully into the cream cheese filling.
- Choose your favorite chips: Plain potato chips, BBQ chips, Doritos, or another crunchy chip all work. You can also use panko breadcrumbs.
- Make ahead: Assemble the poppers, cover, and refrigerate until you're ready to bake. Add the crunchy topping just before or after baking.
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven or air fryer until warmed through for the best texture.
Nutrition
Calories: 101kcal | Carbohydrates: 1g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 158mg | Potassium: 37mg | Sugar: 1g | Vitamin A: 118IU | Calcium: 82mg | Iron: 1mg