These Baked Jalapeño Poppers are easy to make, and they feed a crowd. They’re stuffed with cream cheese, cheddar, and bacon!
$4.88 is all it costs to make 12 servings of this fabulous appetizer. That is only $0.41 per serving.
Baked Jalapeno Poppers
It is hard to resist popping more than one or two into your mouth when it is stuffed with cream cheese, herbs, bacon, and cheese! You may want to double this recipe because they will go quickly. They indeed are the ultimate party or game-day snack.
If I had to pick three words to describe what these Baked Jalapeno Poppers taste like, they would be creamy, cheesy, and crunchy. They are baked to golden, bubbly perfection with a little bit of a kick from the jalapeno.
You can make these ahead of time and store them in the fridge for up to eight hours before baking them. Because these are baked and not fried, they are straightforward to make.
I also prefer to crumble the bacon in the cream cheese mixture and on top instead of wrapping the Baked Jalapeno Poppers in bacon. This makes the recipe even easier without skimping on taste. Speaking of taste, I LOVE dipping these poppers into my buttermilk ranch dressing.
How to cut a jalapeno:
Anytime you are cutting a jalapeno, make sure you are wearing gloves! We had a funny story in my family when my Dad was cutting jalapenos without gloves then went to the bathroom, not knowing he had some remnants on his hands.
It was not a happy experience for him, and while we laugh about it now, it was not fun for him at the time! So wear gloves, as the oils in the peppers can be very painful.
After slicing a jalapeno in half, use a spoon to scoop out the seeds and inner membranes. The seeds and membrane are where the pepper’s spice or heat comes, so feel free to leave a little bit if you like an extra kick in your bite.
Are jalapenos still good when they turn red?
Yes! They are ready to eat when they are green, but you can still eat them when red. Red jalapenos taste like a green jalapeno but are a little bit sweeter.
What can I do with a lot of jalapenos?
You make Jalapeno Poppers! But there are many other things you can make with jalapenos, such as salsa, soups, and dips. Here are a few of my favorites:
- Aloha Salsa
- Hot Pimento Cheese Dip
- Black Bean and Corn Salad
- Mexican Spinach Dip
- Cowboy Caviar Dip
- Chicken Tortilla Soup
How to make Baked Jalapeno Poppers:
STEP ONE: First, preheat the oven to 400 degrees F. Then prepare a baking sheet with foil and cooking spray.
STEP TWO: Next, cut jalapenos in half lengthwise. Clean out the seeds and ribs.
STEP THREE: Using a medium bowl, cream together the filling ingredients. Fill each jalapeno with the mixture.
STEP FOUR: Then, place each jalapeno on the baking sheet. Sprinkle with remaining bacon crumbles.
STEP FIVE: Finally, bake for about twenty minutes. Cool slightly before serving.
***For complete instructions AND a recipe video, check out the recipe card below!
How long are these Cream Cheese Jalapeno Poppers Good For?
SERVE: Like most things with dairy products and meat, you can keep them out for no longer than two hours before they will need to be refrigerated.
STORE: Store leftovers in an airtight container in the refrigerator for 2-3 days.
FREEZE: If you plan on freezing these, I suggest freezing them BEFORE baking. You can freeze them after baking, but they will lose their shape once defrosted. Freeze precooked poppers by placing them in an airtight container. Freeze for 3-4 months. You can bake them from frozen; add about 5 minutes to the baking time.
Ingredients and Cost:
RECIPE COST: $4.88
PER SERVING COST: $0.41
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 1 package cream cheese – $1.96
- 1 cup cheddar cheese – $0.64
- ½ teaspoon garlic powder – $0.01
- ½ teaspoon onion powder – $0.01
- 12 jalapeno peppers – $0.98
- ½ teaspoon salt – $0.01
- ⅛ teaspoon ground black pepper – $0.01
- 6 slices bacon – $1.26
More Appetizer Recipes:
- Ultimate Nachos
- Sausage Cream Cheese Balls
- Charcuterie Board
- Strawberry Goat Cheese Bruschetta
- Cowboy Caviar Dip
- Mexican Spinach Dip
- Deviled Eggs
- Dr. Pepper Baked Hot Wings
- Queso Blanco Dip
- Philly Cheesesteak Dip
- Chicken and Waffle Sliders
- Whipped Feta
Baked Jalapeño Poppers
- 12 large jalapeno peppers
- 8 ounces cream cheese softened
- 1 cup cheddar cheese grated
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 slices bacon cooked and crumbled, divided
PREP OVEN AND PAN:
- Move the oven rack to the middle position and preheat to 400 degrees F.
- Line a standard size cookie sheet with foil. Lightly grease the foil with nonstick cooking spray.
- Slice the jalapeños peppers in half lengthwise. Clear the peppers of seeds and the white membranes.
- Add cream cheese, cheddar, onion powder, garlic powder, salt, pepper, and all but 2 Tablespoons of the crumbled bacon to a medium bowl (reserve 2 Tablespoons of crumbled bacon for the topping). Use a handheld mixer to beat the mixture until creamy and combined, about 1 minute.
ASSEMBLE JALAPOÑO POPPERS:
- Use a spoon to fill each jalapeño with the cream cheese mixture, and place them on the prepared cookie sheet.
- Sprinkle the reserved bacon over the poppers.
- Bake for 20-25 minutes, or until the poppers are bubbly.
- Let the jalapeño poppers cool for 3 minutes, and then serve.