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Snacks · Wings & party bites

Bacon-wrapped jalapeño poppers

35

Jalapeño halves packed with cold cream cheese and sharp cheddar, wrapped in bacon and baked on a rack until the bacon is crisp and the filling is molten. Scraping out the seeds and ribs keeps the heat gentle, so even people who avoid spicy food go back for another.

Time
60 min (25 prep + 35 cook)
Servings
8
Per serving
176 kcal
Protein
10 g

Ingredients

  • 12 large jalapeño, halved lengthwise, seeds and ribs scraped out (wear gloves, or wash your hands well)

Filling

  • 12 slices (about 10 oz) bacon, halved crosswise; weighed here as eaten

Steps

  1. Heat the oven to 400°F. Set a wire rack on a foil-lined baking sheet. Cut the jalapeños in half lengthwise and scrape out the seeds and ribs with a teaspoon.
  2. Mash the cold cream cheese with the cheddar, garlic powder and paprika. Spoon it into the pepper halves, level with the rim rather than mounded, so it stays inside as it melts.
  3. Wrap a half slice of bacon once around the middle of each pepper half, stretching it slightly. Set them on the rack seam side down; use a toothpick only where a slice will not stay put.
  4. Bake 25–30 minutes, until the bacon is crisp and the filling bubbles at the edges; thicker bacon can take 5–10 minutes more. Rest 5 minutes before eating, because the filling is molten.

Good to know

Can I use regular cream cheese?

Yes, as long as it is the firm block kind. It tastes a little richer, at about 31 instead of 35.

Can I make them ahead?

Fill and wrap them up to a day ahead and keep them covered in the fridge, then bake from cold and add 3–4 minutes. Once baked they are best the same day; the bacon softens in the fridge.

Per

Calories
194
Protein
(23%)
11 g
Fat
(67%)
14 g
Carbohydrates
(10%)
5 g
of which sugar
3 g
Fiber
1 g
Sodium
470 mg

More snacks

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 1412 kcal goes into the pot and 786 g of ingredients comes out as about 726 g of food: 194 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.