Bacon wrapped jalapenos are a low-carb lifesaver for parties, picnics, and potlucks.
Cheesy jalapeno poppers are stuffed with cheddar and cream cheese and can be oven-baked, grilled, or air fried!
Cheesy Bacon Jalapeño Bombs
- Super easy and spicy jalapeno poppers are quick and easy appetizers that everyone loves.
- 5 ingredients and 5 steps are all it takes to make this recipe.
- Tender-crisp jalapenos, creamy cheese, and smoky bacon have the perfect texture and delish flavor.
Simple Ingredients, Big Flavor
Jalapenos: Choose fresh and firm jalapenos. You can also use baby bell peppers for those who want a more mild-flavored popper.
Bacon: Any flavor variety of bacon works great in this recipe, and for the best results, be sure to use thinly sliced bacon so the jalapenos are easier to wrap and stay intact.
Filling: Use extra sharp cheddar with full fat or low fat cream cheese are best options, but you can use any cheese you like, even blue cheese, feta, or cotija crumbles.
Flavorful twists to try: Make ‘em mild or make ‘em spicy by stirring in Tabasco, sriracha, or keto taco seasoning in Step 3. Add leftover shredded chicken or sausage crumbles. Sprinkle on some keto breadcrumbs for a little crunch before wrapping them in Step 4.
How To Make Bacon Wrapped Jalapeños
- Prep jalapenos as per the recipe below.
- Blend cream cheese, cheddar cheese, and seasonings.
- Fill each half with cheese mixture and wrap with bacon.
- Secure each popper with a toothpick and bake until bacon is crispy and jalapenos are tender.
On the Grill: Place assembled jalapenos cut side down on the grill or a baking sheet lined with foil. Flip when bacon is cooked, and continue grilling until bacon is crispy and jalapenos are tender.
In the Air Fryer: Place assembled jalapenos in a single layer in an air fryer set to 400°F. Cook until bacon is crispy and jalapenos are tender about 10-15 minutes.
Wrapped Jalapeño Hints
- Start by wearing gloves to protect your hands from the oils in the jalapenos before you cut them in half. When cutting them in half, remove the seeds and membrane with a small spoon (or leave them in if you want hotter jalapenos). Keep the stem on both halves for visual appeal.
- For an extra fluffy filling, use an electric mixer to blend the cream cheese, cheddar cheese, and seasonings. For quick cleanup, scoop the filling into a small sandwich bag, snip off a corner, and pipe into each jalapeno half.
- Prep bacon-wrapped jalapenos up to a day in advance and keep them chilled until ready to bake, grill, or air fry. Or freeze them for up to 3 months and bake from frozen.
Best Low Carb Appetizers
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Bacon Wrapped Jalapenos
Equipment
Ingredients
- 6 whole jalapeno peppers
- 6 ounces cream cheese
- ½ cup sharp cheddar cheese shredded
- ½ teaspoon garlic powder
- 12 slices bacon
Instructions
- Preheat oven to 450°F.
- Cut each jalapeno in half lengthwise. Use a spoon to scrape out the seeds.
- In a small bowl stir together cream cheese, shredded cheese, and garlic powder.
- Fill each jalapeno half with cream cheese mixture and wrap with bacon. Secure with a toothpick.
- Bake for 20-25 minutes or until bacon is crispy and peppers are tender.
Notes
- On the grill: Assemble jalapeno poppers and place cut side down on a medium-low grill with or without a foil sheet, and grill for about 6 minutes per side, or until bacon is cooked and cheese is melted.
- In the air fryer: Assemble jalapeno poppers and place in a single layer in an air fryer preheated to 400°F. Cook until the cheese is browned & bacon is crispy about 10-15 minutes.
- Make ahead: Assemble poppers and store in the refrigerator up to a day ahead, or in the freezer for up to 3 months.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Thaw in the refrigerator and reheat in air fryer or oven.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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