Stuffed Jalapeño Poppers
Creamy, smoky Stuffed Jalapeño Poppers wrapped in crispy bacon. These spicy-savory bites are perfect Super Bowl party appetizers, delivering bold heat balanced with rich cheese and irresistible crunch.
Equipment
- baking sheet
- parchment paper or foil
- mixing bowl
- spoon
- knife
Ingredients
- 12 large fresh jalapeños
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 2 garlic cloves, minced
- 0.5 tsp smoked paprika
- 0.25 tsp onion powder
- salt and black pepper, to taste
- 12 slices bacon, cut in half
- 2 tbsp fresh chives, chopped
- 0.5 cup panko breadcrumbs (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or foil.
- Slice jalapeños in half lengthwise and remove seeds and membranes with a spoon.
- In a bowl, mix cream cheese, cheddar, garlic, smoked paprika, onion powder, salt, and pepper until smooth.
- Fill each jalapeño half generously with the cheese mixture.
- Wrap each stuffed jalapeño with a half slice of bacon, tucking the ends underneath.
- Place poppers seam-side down on the baking sheet, spaced evenly apart.
- Bake for 20–25 minutes until bacon is crispy and filling is bubbling.
- Broil for 2–3 minutes for extra-crispy bacon if desired.
- Remove from oven and let cool for 5 minutes before serving.
- Garnish with chopped chives and serve warm with dipping sauce if desired.
Notes
For milder heat, remove all jalapeño membranes. Use room-temperature cream cheese for a smooth filling. Poppers can be assembled up to 24 hours ahead and baked just before serving.