Bacon Wrapped Jalapeno Poppers {Baked or Grilled}

Craving a new appetizer? Bacon Wrapped Jalapeno Poppers are the appetizer made on your grill or baked. Delicious, fresh jalapenos are stuffed with a cream cheese mixture and seasonings then wrapped in bacon. Grill or bake them until the bacon is crisp and the cheeses are melted. They are a hit at every party!

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Bacon, Cheese, Jalapenos. Can life get any better? These Bacon Wrapped Jalapeno Poppers are the perfect party appetizer! Throw them on the grill or bake them, then serve them up for people to enjoy while you are grilling the main dish. If you serve these at your next party I’ll be there that’s for sure!

The best part about these is you can totally make them before hand, pop them in the fridge then just pull out and grill when your guests are arriving.

I mean who doesn’t like a party with some mean appetizers? If you need a few more appetizer ideas make sure to check out our Grilled Corn Salsa and Cheese Garlic Pull Apart Bread!

Ingredients for Jalapeno Poppers

Steps to Prepare:

These Jalapeno poppers are so easy! Only six ingredients and you will be enjoying your favorite grilled appetizer.

• Prep Jalapenos – First cut the stem off the jalapenos and then slice in half. Dig out the seeds and membranes. Don’t forget your gloves while doing this! I like to use a melon baller or grapefruit spoon to help dig the seeds and membranes out.
• Mix Filling – Then mix up the rest of the ingredients, except the bacon. Soon the mixture into the jalapenos halves. Then wrap them up with bacon.
• Refrigerate – At this point I like to put them in the fridge for 1+ hours. I find that this helps the cheese stay in the jalapeno popper when you grill it.
• Grill – Heat your grill up to medium high heat or preheat oven to 425 degrees F. Put the jalapeno poppers on the grill for about 6 minutes. Flip them over when the bacon is beginning to crisp. Turn down the grill to medium-low heat and grill an additional 10-12 minutes. Take them off when the bacon is cooked and cheese is melted.
• Or Bake – Place jalapenos on foil lined baking sheet that’s sprayed with nonstick spray and bake for 10-15 minutes.

Make Ahead Tips!

You know how it goes when you are planning a party, it gets a little stressful trying to make all the food. I love this recipe because I can make them ahead of time then just bake or grill them with the other party food.

Did you know you can also prep and freeze them? That’s right these jalapeno poppers are freezer friendly. Perfect for last minute parties and guests.

How to Make Ahead:

In fact I recommend making them ahead since the cheese is cold when you cook them and it stays in the jalapeno better!

• Follow directions on how to prepare the poppers then simply place them in the fridge until ready to bake or grill.
• When it’s time to bake or grill them take them out and cook them. Add a few additional minutes since they are cold.

How to Freeze:

• To freeze them just make them as directed but instead of grilling them place them on a baking sheet and place in the freezer.
• Once they are completely frozen remove from baking sheet and put them in a Ziploc bag. Make sure to squeeze as much air from the bag as possible to prevent freezer burn.
• Store in freezer for 2-3 months.
• When you want to grill them or bake them, don’t thaw them, just put them on the grill or bake them in the oven. Make sure to add a few additional minutes since they are frozen. They will take about 25-30 minutes from frozen at 425 degrees.

Expert Tips!

• Please wear gloves when stripping the seeds out of the peppers and DO NOT touch your face or eyes. The oils in the peppers can cause burns on your hands, face and eyes.
• The spice is found in the seeds and membranes in the jalapeno. To make these mild strip all the seeds and membranes out of the jalapeno. To increase heat leave a little of the membrane in the jalapeno.
• Make sure to select jalapenos that are of uniform size so they will bake at the same rate. Larger jalapenos are better because they are easier to clean and hold more creamy deliciousness.
• The cream cheese should be soft or the filling will not mix easily.
• Grab a block of cheese and grate it yourself. It will melt better since the prepackaged cheese us chemicals to prevent them from clumping.
• Don’t over cook or the jalapeno won’t hold its shape because they are too soft.
• If you have leftovers you can store them in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or oven before serving.

COMPLETE YOUR MEAL WITH THESE RECIPES:

• Asian Pork Loin
• Bacon Ranch Chicken Kabobs
• Marinated Grilled Vegetable and Steak Kabobs
• Smoked Eggs that you use to make Smoked Deviled Eggs!!

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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4.63 from 8 votes

Jalapeno Poppers

Delicious, fresh jalapenos are stuffed with a cream cheese mixture and seasonings then wrapped in bacon. Grill them or bake until the bacon is crisp and the cheeses are melted!

Prep:15 minutes mins

Cook:18 minutes mins

Refrigeration:1 hour hr

Total:1 hour hr 33 minutes mins

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Ingredients

• ▢ 8 jalapeno peppers
• ▢ 8 oz cream cheese softened
• ▢ 1 green onion minced
• ▢ 3/4 tsp garlic powder
• ▢ 1/2 c. sharp cheddar cheese shredded
• ▢ 16 bacon slices

Instructions

• Preheat grill to medium high or preheat your oven to 425 degree F.
• Cut the stem off each jalapeno. Then cut in half lengthwise. Using a small spoon, melon baller or grapefruit spoon scrape out the seeds and membranes of jalapenos. I recommend wearing gloves while doing this. 
• Combine cream cheese, green onion, garlic powder and cheddar cheese in small mixing bowl. Stuff into the jalapeno halves.
• Take a pieces of bacon and wrap around each jalapeno half, securring them with toothpicks. 
• Refrigerate jalapenos poppers for at least a hour. This helps prevent the cheese from melting out when you are grilling or baking them.

To Grill:

• Grease grates of grill. Place jalapenos on grill cut side down and grill just until bacon begins to crisp. This should take about 6 minutes. Gently loosen bacon from the grill and flip jalapenos over. Reduce heat to medium-low and cook an additional 10-12 minutes or until bacon is cooked and cheese is melted.

To Bake:

• Place jalapeno poppers cut side up on a baking sheet lined with foil and sprayed with cooking spray. Bake for 10 - 15 minutes or until cheese is bubbling and bacon is crisp.

Tips

 

• Please wear gloves when stripping the seeds out of the peppers and DO NOT touch your face or eyes. The oils in the peppers can cause burns on your hands, face and eyes.
• The spice is found in the seeds and membranes in the jalapeno. To make these mild strip all the seeds and membranes out of the jalapeno. To increase heat leave a little of the membrane in the jalapeno.
• Make sure to select jalapenos that are of uniform size so they will bake at the same rate. Larger jalapenos are better because they are easier to clean and hold more creamy deliciousness.
• The cream cheese should be soft or the filling will not mix easily.
• Grab a block of cheese and grate it yourself. It will melt better since the prepackaged cheese us chemicals to prevent them from clumping.
• Don't over cook or the jalapeno won't hold its shape because they are too soft.
• If you have leftovers you can store them in an airtight container in the refrigerator for up to three days. Reheat them in the microwave or oven before serving.

Nutrition Information

Calories: 345kcal (17%), Carbohydrates: 3g (1%), Protein: 11g (22%), Fat: 32g (49%), Saturated Fat: 14g (88%), Cholesterol: 75mg (25%), Sodium: 474mg (21%), Potassium: 175mg (5%), Sugar: 1g (1%), Vitamin A: 710IU (14%), Vitamin C: 16.9mg (20%), Calcium: 138mg (14%), Iron: 0.4mg (2%)

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We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.