Bacon-Wrapped Cream Cheese Jalapeño Poppers

Bacon-Wrapped Cream Cheese Jalapeño Poppers are incredible! It seems jalapeño poppers are all the rage these days, but I’m not a fan of setting my tongue and throat on fire. My sons, who normally love some crazy intense heat, actually love these poppers even though there is nearly zero burn. They’re just loaded with great flavor. Of course, bacon and cream cheese could make shoe leather taste great. 😂


Zac came home with a grocery bag of ingredients one evening and this was the result. I was so afraid to take that first bite even though he kept assuring me they weren’t hot at all. They smelled great and the bacon looked temptingly crispy. I had a whole gallon of milk to cut the heat if need be. He’s tricked me before so I cautiously took a little bite. I was hooked and so is everyone else who tries them.

The key to taking the zing out is to remove the entire membrane and every seed from the fresh jalapeños. If you’d like to keep some heat and maybe even jack it up a notch or two, leave in some seeds and/or add a dash or two of hot sauce like Texas Pete.

Bacon-Wrapped Cream Cheese Jalapeño Poppers | Culinary Craftiness

I didn’t take pics of the step-by-step instructions since Zachary put this batch together late Christmas Eve and stored them unbaked in the fridge for me to throw in the oven after the ham came out on Christmas day. These Bacon-Wrapped Cream Cheese Jalapeño Poppers were the perfect hors d’oeuvre to snack on while waiting for dinner to be served.

Bacon-Wrapped Cream Cheese Jalapeño Poppers

Cooking times vary, so you might have to experiment. Same with bacon and cream cheese quantities since it all depends on how much you use and how many jalapeños are in your pound. If you’re sharing with more than 1 person, you’re going to want at least 2 pounds, maybe even 3. 😋

CAUTION: I recommend wearing plastic gloves while handling and working with the jalapeños. The oils are very hard to wash off and touching your mouth, nose, eyes, or private areas can cause severe pain.

Bacon-Wrapped Cream Cheese Jalapeño Poppers

  • 1 lb. whole fresh jalapeños (14-15)
  • 1 tub or 8 oz. bar of cream cheese
  • 2 (16 oz.) pkgs. Hormel Black Label Original Raw Bacon (or your favorite)
  • Hot sauce, optional
  • Cayenne pepper, optional

Cut the stems from all the jalapeños and slice in half length-wise. Using a teaspoon or a melon-baller (works best), remove the inner membrane and all seeds (unless you want some heat to your poppers).

Stuff each hollowed out half with cream cheese (add a quick dash of hot sauce–optional) and completely wrap with an entire piece of bacon. Place on a foil-lined jellyroll pan (for easier clean-up) lightly sprayed with spray oil.

Bake in pre-heated 400°F oven for about 25-35 minutes, or until the bacon is nicely browned and crispy. You can crowd them a little on the pan since they shrink up as they cook.

Remove from baking sheet to drain on a plate lined with a few layers of paper towels. Serve hot.

Makes about 28-30 poppers.

Note: Let the foil-lined pan full of bacon grease cool and solidify then fold up the foil and throw away.

Bacon-Wrapped Cream Cheese Jalapeño Poppers | Culinary Craftiness
Bacon-Wrapped Cream Cheese Jalapeño Poppers | Culinary Craftiness
Bacon-Wrapped Cream Cheese Jalapeno Poppers | Culinary Craftiness

Try these fancy Bacon-Wrapped Bacon Bundles for your next party or just because. They’re fantastic too!

Happy eating! 😊







Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s