Double Bacon Jalapeno Poppers..because you can’t really have too much bacon, can you?
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I have a new love of peppers. Wait. Let me rephrase. I have a new love of hot peppers, especially jalapenos lately! We put them on our Slow Cooker Pork Carnitas and Festive Chicken tostadas and sandwiches, but I want to try new things! Well, new to me. See, I wouldn’t touch peppers with a 6 foot pole for most of my life.
A few years ago I tried a jalapeno roll up thing (I forgot what they called them, but it was basically a tortilla filled with cream cheese and diced jalapenos rolled up and fried) from a convenience store I normally would never set foot in. Someone I was with wanted to go in and I tried this roll up thing and fell in love with them! So much so, that I went back several more times by myself to buy more!
I moved away from that area a few years ago and haven’t thought about jalapenos and cream cheese together much since. But, something triggered the memory recently and my craving has returned! I’m currently watching my carbs, so I wanted to recreate the flavors I loved so much, minus the tortilla.
My recipe for Double Bacon Jalapeno Poppers aren’t your traditional bacon-wrapped jalapeno poppers! Wrapping poppers in bacon just wasn’t enough. You’ll get even more of that smoky, delicious bacon-y flavor with these poppers because there is extra bacon stuffed inside of each one!
Double Bacon Jalapeno Poppers
To make up for the lack of a tortilla, I add more bacon, of course. What better name for these spicy little guys than Double Bacon Jalapeno Poppers!
You will need all your ingredients, a cutting board, spoon, knife, baking tray, baking rack (optional), and toothpicks out and ready to go! If you’re not using leftover bacon, you will need to cook and crumble 3 of the slices. Preheat your oven to 375°F.
The first step is to prepare your peppers. You can cut the stem off, or leave it, it doesn’t really matter.
Next, slice each pepper in half, lengthwise.
Scoop out some, or all, of the seeds and membrane. The more you leave, the spicier your poppers will be. If you want mild jalapeno poppers, make sure to get out as much as possible.
I didn’t want to have just plain ole cream cheese inside the pepper, but I also didn’t want too add too much else and take away from the perfectness of the main 3 ingredients. I decided to add some sharp cheddar cheese and crumble some cooked bacon into the cheese mixture.
Prepare the filling by mixing together the two cheeses and crumbled bacon!
Now, stuff each pepper with the cheese mixture!
Wrap each popper with a half of a slice of bacon and secure with a toothpick. Place the poppers on a wire rack over a baking sheet. This helps the bacon get crispy all the way around.
I pin the toothpick onto the back side to help keep the bacon from sticking to the wire rack. They look like little samurai poppers!
Bake or about 25 minutes, until the peppers are soft and the bacon is nice and crispy!
Stack them up and dig in! Be sure to remove the toothpicks before serving!
Every single bite of these Double Bacon Jalapeno Poppers is full of jalapeno, cheese, and bacon flavor. Every. Single. Bite. So good!
If you can’t get enough jalapeno poppers (I feel ya!) then you might also want to try these:
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- 6 jalapenos medium sized
- 2 ounces cream cheese softened
- 2 ounces sharp cheddar cheese grated
- 3 slices bacon cooked and crumbled
- 6 slices bacon cut in half
Preheat oven to 375°F .
Slice the stem off of each jalapeno, then cut each in half length-wise. Remove the seeds and membrane (leave some if you want spicy poppers).
In a small bowl, use a fork to mash together the cream cheese, sharp cheddar cheese, and crumbled bacon. Spread the cheese mixture into each jalapeno half. Wrap each with a half slice of bacon and secure with a toothpick that has been soaked in water.
Line a baking sheet with foil and place a wire rack over it. Spread the poppers out onto the rack. Bake about 25 minutes until the bacon is crisp. You may want to use the broiler near the end to crisp the bacon more.
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
This recipe was originally published on April 6, 2016. Some images were updated in August 2018.