Baked jalapeno poppers are the ultimate appetizer for any occasion!
Fresh jalapeno peppers are loaded with cheddar cream cheese and bacon then baked until hot and melty!
It only takes five ingredients and three steps to make these stuffed, bite-sized treats!
Best Low Carb Appetizer!
- When you know how to make jalapeno poppers, you can quickly prep and cook them in minutes for game day, BBQs, or family movie night!
- This recipe for jalapeno poppers is a keto-friendly keeper that everyone will love even if they’re not following a keto diet!
- Prep ahead and pop them in the oven, or prep, freeze, and bake or air fry from frozen for last-minute snack attacks!
Just 5 Ingredients!
Jalapenos – Choose fresh, firm large jalapeños and slice them in half, leaving the stem on one side. Sweet mini red and yellow peppers are a great alternative if you want a non-spicy option.
Cream Cheese Filling – For best results, use full-fat cream cheese that is at room temperature for faster blending. Mix up the flavor profile and stir in some DIY southwest seasoning or add a splash of Tabasco for more heat.
Bacon – Short on time? Use pre-cooked bacon or bacon bits. Or slice raw bacon in half and make bacon wrapped jalapenos.
Variations – This is a great recipe for tossing in leftover bits of veggies or other proteins like ground sausage or beef, and shredded turkey or chicken.
How to Make Jalapeno Poppers
Baked jalapeno poppers are the ultimate appetizer for any occasion!
- Cut jalapenos in half and remove the membranes and seeds.
- Mix remaining ingredients, reserving ½ cup of cheese.
- Fill jalapeno halves with cream cheese mixture and top with remaining cheese.
- Bake until jalapenos are slightly tender and the cheddar cheese is melted.
In the Air Fryer:
Preheat the air fryer to 400°F and cook assembled jalapeno poppers in a single layer until the cheese is browned and the bacon is crispy about 10-15 minutes.
Quick Tips!
- Using gloves is highly recommended to protect your hands from the oil found in jalapenos.
- Remove the seeds and membranes in the jalapenos to eliminate some of the capsaicin if you want a less spicy bite.
- Use a sandwich bag with a corner snipped off filled with the cream cheese mixture to fill the jalapeno halves cleanly.
Serving and Storing Jalapeno Poppers
- Serve baked jalapeno poppers with other low-carb snacks like juicy turkey meatballs, chicken wings some savory air fryer mushrooms, and a colorful Caprese salad.
- Keep leftover bacon-wrapped jalapeno poppers in a covered container in the refrigerator for up to a week. Enjoy them cold or pop them in the microwave to reheat them.
- Prep jalapeno poppers, place on large trays and freeze them. Once frozen, transfer to a zippered bag and store them for up to three months. Bake from frozen in Step 6 but add about 10 extra minutes.
More Delicious Appetizers
Did you make this recipe for Baked Jalapeno Poppers? Be sure to leave a comment and rating below!
Baked Jalapeno Poppers
Equipment
Ingredients
- 10 jalapeno peppers
- 8 ounces cream cheese softened
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese divided
- 3 slices crisp bacon crumbled
Instructions
- Preheat oven to 375°F. Line a baking pan with foil and set aside.
- Wearing gloves, slice each jalapeno in half lengthwise. Remove seeds & membranes and discard.
- Mix remaining ingredients in a small bowl reserving ½ cup cheese for topping.
- Fill jalapenos with the cream cheese mixture. Sprinkle remaining ½ cup cheese over top.
- Bake 18-22 minutes or until jalapeno is slightly tender and cheese is melted.
Notes
- Refrigerate leftovers up to 1 week and enjoy cold, or reheat them in the microwave. Store leftovers in the freezer for 1 month
- You can prep jalapeno poppers ahead of time, set on large trays to freeze. Once frozen, transfer them to a zippered bag and store up to three months.
- To bake from frozen, add about 10 minutes to the cook time.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Baked Jalapeno Poppers Recipe
SO delicious! Forget the traditional recipe on the grill, these surpass that!
Thank you for a new craving go-to recipe!
So glad you loved them!
My husband and son loved these! Not a one left so I will definitely make these again! Thank you.
So happy they loved them Cheryl!
Wow! These are amazing. I’m a non-meat eater, so decided to sub the bacon for an alternative crunchy topping. I whizzed 10g sunflower seeds, 10g pumpkin seeds and 20g smokehouse almonds in the food processor, then added 15g grated cheddar and pulsed to mix. I sprinkled this on top before baking. As a Brit, I don’t have a culturally-ingrained perception of what a jalapeño popper should be (we don’t really have them over here), but despite the deviation from the recipe, this was delicious. Definitely a keeper and a recipe I will be enjoying again! Thank you.
So happy you loved it!
How many poppers per 77 calorie serving?
Hi Kathy, that is per popper.
I am new to trying keto and I used to LOVE those fried jalapeno poppers that were breaded but since that doesn’t really fit these are the best I have had!
I’m so happy to hear that Michael! Thank you for sharing!
We make this recipe all the time, especially for snacks…. so easy + so good!! We’ve even adapted it a bit by rolling some in a slice of bacon after being filled. Yummy !!
Oooh, rolled with bacon would be amazing, Karen! Glad you are enjoying these.