Extreme Bacon Jalapeno Poppers are not only wrapped in bacon, but stuffed with a combination of cheeses and even more bacon! This is a delicious appetizer recipe for all, including those on low carb and keto diets, as well!
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I have not always loved peppers. In fact, I still won’t eat green bell peppers. But, I have grown to absolutely love jalapeno peppers.
I put them on Slow Cooker Pork Carnitas and Festive Chicken Tostadas and especially love them in this low carb Jalapeno Popper Chicken Casserole. But, hands down, Jalapeno Poppers are my favorite way to eat jalapenos. Especially with bacon. Lots of bacon.
This recipe for Extreme Bacon Jalapeno Poppers uses twice as much bacon and plenty of warm, melted cheeses. They are deliciously addicting!
Why This Recipe Works
- These poppers are loaded with extreme bacon flavor! Wrapping the 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.
- The spice level of this recipe is up to you. If you prefer mild jalapeno poppers, simply remove all of the seeds and membrane from each pepper. Leave it all for the spiciest poppers, or just remove some for medium spiciness.
- This recipe is low carb, keto, and gluten free.
How to Make Extreme Bacon Jalapeno Poppers
Prep!
If you’re not using leftover bacon, you will need to cook and crumble 3 slices.
Preheat your oven to 375°F.
Create!
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.
Tip: the more seeds and membrane you leave, the spicier your poppers will be. If you want mild jalapeno poppers, make sure to get out as much as possible.
Prepare the filling by mixing together the two cheeses and crumbled bacon.
Next, stuff each pepper with the cheese mixture until it just reaches the top of the pepper. If you overfill the peppers, the melted cheese filling with spill out when baking.
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.
Bake for about 25 minutes, or until the peppers are soft and the bacon is nice and crispy.
Tip: for crispier bacon, you can put the poppers under the broiler for a couple of minutes, watching closely and turning as needed to prevent burning.
Present!
Be sure to remove the toothpicks before serving.
Tips and Techniques for the Best Bacon Jalapeno Poppers
- Set the cream cheese out about an hour ahead of time to allow it to come to room temperature. This will make blending it with the cheddar cheese and bacon much easier.
- If you prefer mild jalapeno poppers, simply remove all of the seeds and membrane from each pepper. Leave it all for the spiciest poppers, or just remove some for medium spiciness.
- For crispier bacon, you can put the poppers under the broiler for a couple of minutes, watching closely and turning as needed to prevent burning.
- Store leftover jalapeno poppers in an air-tight container in the refrigerator. Use within 5-7 days.
FAQ’s
- Can you freezer jalapeno poppers? Yes, you can freeze jalapeno poppers, however the texture may change when reheated. Store jalapeno poppers, tightly wrapped, in the freezer for up to 6 months for the best results.
More Recipes to Try
- Bacon Wrapped Buffalo Chicken Poppers
- Bacon & Blue Cheeseburger Poppers
- Low Carb Jalapeno Popper Chicken Casserole
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Extreme Bacon Jalapeno Poppers
Ingredients
- 6 jalapeno peppers * medium sized
- 2 ounces cream cheese * at room temperature
- 2 ounces sharp cheddar cheese * grated
- 3 slices bacon * cooked and crumbled
- 6 slices bacon * cut in half
Instructions
- Preheat oven to 375°F .
- Line a baking sheet with foil and place a wire rack over it.
- Slice the stem off of each jalapeno, then cut each in half length-wise and remove the seeds and membrane, if desired.
- In a small bowl, use a fork to mash together the cream cheese, sharp cheddar cheese, and crumbled bacon.
- Fill each jalapeno half with enough cheese mixture to just reach the top edges.
- Wrap each pepper with a half slice of bacon and secure with a toothpick.
- Spread the jalapeno poppers out onto the baking rack.
- Bake for about 25 minutes, or until the bacon is crisp.
- You can place the poppers under the broiler for a few minutes, watching closely to prevent burning, to crisp the bacon more, if desired.
Notes
Tips and Techniques for the Best Bacon Jalapeno Poppers
- Set the cream cheese out about an hour ahead of time to allow it to come to room temperature. This will make blending it with the cheddar cheese and bacon much easier.
- If you prefer mild jalapeno poppers, simply remove all of the seeds and membrane from each pepper. Leave it all for the spiciest poppers, or just remove some for medium spiciness.
- For crispier bacon, you can put the poppers under the broiler for a couple of minutes, watching closely and turning as needed to prevent burning.
- Store leftover jalapeno poppers in an air-tight container in the refrigerator. Use within 5-7 days.
Nutrition
This recipe was originally published on April 6, 2016. Images, more thorough instructions, tips, techniques, and FAQ’s were updated in December 2019.
