Baked jalapeño poppers are fantastic on their own — but wrapped in bacon, they become irresistible. These are naturally gluten-free and keto-friendly.
Recipe
Christmas Eve Dinner
Mom and I served these baked bacon-wrapped jalapeño poppers as an appetizer on Christmas Eve, and they were a hit. The combination of cream cheese and crispy bacon with the pop of fresh jalapeño is always satisfying.
Some peppers were hotter than others. That can happen even when you remove seeds and membranes thoroughly — some jalapeños simply pack more heat. Next time I’ll be extra careful when coring them, and adjust how much of the membrane I remove to control spiciness.
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Even with a little heat, these bacon-wrapped jalapeño poppers were outstanding.
For the main course that night we made pork tamales with red tamale sauce and served tostadas with refried beans and fixings. It was a memorable dinner — Mom said it was the best Christmas Eve meal she’d had.
Super Easy 3-Ingredient Recipe
This version is delightfully simple. With three quality ingredients you get bold flavor without fuss.
- Jalapeños
- Cream cheese
- Thick-sliced bacon
You can often skip toothpicks if you wrap the bacon so the seam is underneath; the weight of the pepper and filling helps keep the bacon in place. If you prefer, add toothpicks after baking so they stay clean for serving.
Baking the Jalapeño Poppers
Use a sheet pan with a removable rack so the bacon can crisp without sitting in its drippings. Lining the pan with foil makes cleanup much easier.
If you enjoy bacon fat, save it for dishes like refried beans — it adds great flavor.
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Serving Suggestion
These have a mild kick, so serve with sour cream to cool the heat. A light drizzle of hot sauce makes a pretty garnish; use only a little if you want to emphasize the jalapeño heat rather than add more.
Recipe
Baked Bacon Wrapped Jalapeño Poppers
For more information, check the recipe details below.
Equipment
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Sheet pan with removable rack
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Toothpicks (optional)
Ingredients
- 8 large Jalapeños
- 4 ounces Cream cheese, softened
- 8 pieces Thick-sliced bacon
- Cooking spray
Instructions
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Preheat oven to 350°F (175°C).
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Trim stems and slice jalapeños lengthwise. Scoop out seeds and membranes with a metal spoon.
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Spread about 1–2 teaspoons of softened cream cheese into each jalapeño half.
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Cut bacon strips in half. Wrap each filled jalapeño with a bacon piece and secure with a toothpick if needed. If you wrap the bacon with the seam on the bottom, toothpicks may not be necessary.
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Spray the rack with cooking spray, place the poppers evenly on the rack, and place the rack on the sheet pan.
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Bake 50–55 minutes, or until bacon is crisp. If using thin-sliced bacon, start checking at 35–40 minutes to avoid burning.
Notes
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Important: When possible use a kitchen scale for dry ingredients for best accuracy. If you don’t have one, use the spoon-and-level method for flour to avoid packing too much into the measuring cup.
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates — 24Bite® is not responsible for exact nutritional figures. If you have specific dietary needs, verify amounts using package labels or your own calculations. 24Bite®, Kim Guzman, and Christian Guzman are not liable for adverse reactions or outcomes resulting from use of recipes or recommendations.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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