Bacon Wrapped Jalapeño Poppers
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One of our family’s favorite appetizer recipes, these Grilled Bacon-Wrapped Jalapeño Poppers are stuffed with cream cheese and wrapped in bacon for a smoky, creamy bite that is perfect for BBQs and parties.
Grilled Jalapeño Poppers Recipe
One of my best friends (and business partner) lives in Texas, so I’ve spent a good portion of the last 10 years in the state, and as a result I’ve developed a fondness for many Texan staples, including bacon-wrapped jalapeño poppers.
Previously, I had only had bread crumb-coated and fried jalapeño poppers, which are still delicious but now that I have a taste for the bacon-wrapped variety, my only option is to make them myself… and after 10 years, I think I can count myself as a near expert on making them.
In our recipe, fresh jalapeños are softened over the grill, their edges lightly blistered, while the cream cheese filling turns silky and warm. Wrapped in bacon, each bite has crisp, salty contrast against the mild tang of cream cheese, with a gentle bite from the jalapeños (though the spice level can be increased if you leave in a few seeds).
This easy jalapeño popper recipe can be prepared on the grill, in the oven or even the air-fryer – check out our recipe FAQ or the notes in the recipe card for exact instructions.
Grilled jalapeño poppers with bacon and cream cheese are an easy appetizer featuring smoky, crisp bacon and a creamy filling with balanced heat. Perfect for backyard grilling, game day and summer parties, this simple recipe uses just a few ingredients and cooks in under 30 minutes.
Why You’ll Love This Bacon-Wrapped Jalapeño Poppers Recipe
Why You’ll Love This Bacon-Wrapped Jalapeño Poppers Recipe- Minimal ingredients with high-impact flavor and texture.
- Flexible heat level that can be tailored for families or spice lovers.
- Grill-friendly timing that fits alongside other main dishes, perfect for entertaining.
Recipe FAQs
Use medium heat and indirect cooking first, then finish over direct heat. Thinner bacon also crisps more reliably. If you like really crispy bacon, cook for longer than the recipe suggests (at least 25 minutes).
Removing seeds and membranes keeps the heat mild. Leaving some membrane or seeds intact increases heat.
Yes, assemble up to 24 hours in advance and refrigerate. Grill just before serving. Leftovers are still delicious cold or can be reheated in the oven or air-fryer if made in advance. They can be stored in the fridge for up to 4 days without any texture or flavor loss.
Overfilling or placing poppers directly over high heat can cause the cheese to melt too quickly. Use moderate heat and avoid overpacking.
If using wooden toothpicks, soak them in water for 20 minutes to prevent burning.
For oven baking, arrange the wrapped poppers on a parchment-lined sheet and bake at 400°F for 20–25 minutes, flipping once, until the bacon is crisp and the peppers are tender.
For air frying, cook at 370°F for 12–15 minutes, turning halfway, until the bacon is golden and crispy and the filling is hot.
For best results, freeze them uncooked and before wrapping with bacon: stuff the peppers, flash freeze on a baking sheet for 2 hours, then store in a freezer-safe bag or container for up to 3 months.
When ready to cook, wrap with bacon, then grill or bake straight from frozen (no need to thaw). If you’ve already cooked them, you can freeze cooled poppers in a freezer bag wrapped in foil and reheat from frozen at 400°F for about 10 minutes.
Bacon-Wrapped Jalapeño Poppers Recipe Video
Be sure to check out our step-by-step video to see how to make these bacon-wrapped jalapeno poppers at home – and then don’t forget to scroll down to grab your free printable recipe card:
Bacon-Wrapped Jalapeño Popper Ingredients
Bacon-Wrapped Jalapeño Popper Ingredients- Jalapeño Peppers
- Bacon
- Cream Cheese, softened
- Additional Seasoning, if desired
Scroll down to the printable recipe card for full measurements.
Tip: we like these jalapeño poppers without added seasoning but you can enhance them with ranch seasoning, seasoning salt or any preferred combination of spices.
Kitchen Tools You May Find Helpful
- Grill Pan <– we used a BBQ but you can also use a grill pan or bake in the oven
- Sharp Kitchen Knife
- Cutting Board
- Metal Spoon
- Toothpicks, soaked in water for at least 5 minutes
How to Make Bacon-Wrapped Jalapeño Poppers
How to Make Bacon-Wrapped Jalapeño PoppersPreheat grill to medium heat, about 350F to 375F. Soak toothpicks in water for 20 minutes as you prepare the ingredients.
Halve jalapeños lengthwise and use a spoon to scoop out the seeds and membranes. Wear gloves if sensitive to heat.
Optional: Mix softened cream cheese with the seasonings until smooth.
Fill each pepper half with about 1 tablespoon of the softened cream cheese mixture.
Wrap each filled pepper with a half-slice of bacon, securing with a toothpick if needed.
Grill over indirect heat for 18 to 25 minutes, turning once, until bacon is crisp and peppers are tender. Move briefly over direct heat at the end if needed to finish crisping.
Rest for 5 minutes before serving.
Jalapeño Popper Recipe Variations:
- Spicier Poppers: Adjust heat level by leaving a small portion of the membrane intact for a spicier batch or stirring some of the seeds into the cream cheese mixture.
- Crispier Bacon: Par-cook bacon for 5 minutes before wrapping to ensure extra crispness on the grill, or cook on the grill for longer than called for in the recipe (about 25 minutes) or cook over direct heat.
- Whip the cream cheese for a lighter, more aerated filling that melts faster.
- Bread Crumb Crunch: Press the cream cheese-stuffed jalapeños in toasted breadcrumbs before wrapping in bacon for added crunch.
- Oven Baked Jalapeño Popper: Arrange the wrapped poppers on a parchment-lined sheet and bake at 400°F for 20-25 minutes, flipping once, until the bacon is crisp and the peppers are tender.
- Air Fried Jalapeño Popper: Cook at 370°F for 12–15 minutes, turning halfway, until the bacon is golden and crispy and the filling is hot.
Tips for the Perfect Grilled Jalapeño Poppers
- Choose jalapeños of similar size so they cook evenly. Larger peppers are easier to fill and tend to be milder.
- Soften cream cheese fully before mixing to avoid lumps and ensure even seasoning.
- Remove all seeds and most membranes for consistent texture and balanced heat.
- Use regular-cut bacon rather than thick-cut for better rendering and crispness.
- Pat jalapeños dry after washing so the filling adheres and the bacon grips the pepper.
More Recipes with Jalapeños
Pin this Simple Grilled Jalapeño Poppers Recipe:
Pin this Simple Grilled Jalapeño Poppers Recipe:
Printable Recipe Card:
Printable Recipe Card:Grab your free printable recipe card for our Bacon-Wrapped Jalapeno Poppers recipe.
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Bacon Jalapeno Poppers
Grilled Jalapeño Poppers stuffed with cream cheese and wrapped in bacon for a smoky, creamy bite that is perfect for BBQs and parties. This simple recipe uses just a few ingredients and cooks in under 30 minutes.
Ingredients
- 10-12 jalapeño peppers
- 10-12 slices bacon
- 8 oz cream cheese, softened
- Additional Seasoning, if desired
Instructions
- Preheat grill to medium heat, about 350F to 375F. Soak toothpicks in water for 20 minutes as you prepare the ingredients.
- Halve jalapeños lengthwise and use a spoon to scoop out the seeds and membranes. Wear gloves if sensitive to heat.
- Optional: Mix softened cream cheese with the seasonings until smooth.
- Fill each pepper half with about 1 tablespoon of the softened cream cheese mixture.
- Wrap each filled pepper with a half-slice of bacon, securing with a toothpick if needed.
- Grill over indirect heat for 18 to 25 minutes, turning once, until bacon is crisp and peppers are tender. Move briefly over direct heat at the end if needed to finish crisping.
- Rest for 5 minutes before serving.
Notes
Suggested seasoning options include ranch seasoning, seasoning salt, or a homemade mixture of 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder andl 1/4 teaspoon smoked paprika.
For oven baking, arrange the wrapped poppers on a parchment-lined sheet and bake at 400°F for 20–25 minutes, flipping once, until the bacon is crisp and the peppers are tender.
For air frying, cook at 370°F for 12–15 minutes, turning halfway, until the bacon is golden and crispy and the filling is hot.
How to freeze jalapeño poppers:
For best results, freeze them uncooked and before wrapping with bacon: stuff the peppers, flash freeze on a baking sheet for 2 hours, then store in a freezer-safe bag or container for up to 3 months.When ready to cook, wrap with bacon, then grill or bake straight from frozen (no need to thaw). If you've already cooked them, you can freeze cooled poppers in a freezer bag wrapped in foil and reheat from frozen at 400°F for about 10 minutes.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 32Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gCholesterol: 9mgSodium: 29mgCarbohydrates: 1gSugar: 0gProtein: 1g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
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