Ingredients
Equipment
Method
- Step 1. Preheat oven to 400°F (204°C).
- Step 2. Wash, slice lengthwise, and de-seed your jalapeños. A sundae spoon makes seed removal quick and easy. I leave stems on for easy holding, but it’s optional.
- Step 3. In a small bowl, mix cream cheese, shredded cheese, garlic powder, and onion powder. It’s a thick filling, so I usually work it together by hand.
- Step 4. Divide the mixture into 10 portions. Roll each into a small sausage-shape.
- Step 5. Press a cheese roll gently into each pepper half, filling without overstuffing.
- Step 6. Wrap each pepper with a full slice of thin hickory smoked bacon. The thinner bacon crisps better and caramelizes beautifully with the sugar.
- Step 7. Arrange all bacon-wrapped peppers in a greased 9×13” baking dish. No extra oil needed as the bacon provides plenty.
- Step 8. Optional: Cover with plastic wrap and refrigerate for up to 48 hours. Just let them sit out for 30 minutes before baking.
- Step 9. When ready to bake sprinkle 1 tsp brown sugar over each popper.
- Step 10. Bake for 20–25 minutes, until bacon is crispy and brown sugar has caramelized into a sticky glaze. Serve warm.
Notes
- Use thin-sliced bacon only, thick cut won’t crisp properly.
- Want a little kick or even more smokiness? Add a dash of chipotle chili powder or smoked paprika to the cream cheese filling!
- Line your baking dish with foil for easier cleanup.
Serving Suggestions
- Best enjoyed straight from the oven while the cheese is gooey and the bacon is still sizzling.
- We usually serve them alongside wings, nachos, or a pot of our Slow Cooker Sausage Queso.
- These poppers also make a great addition to tailgate spreads or holiday appetizer tables.
Nutrition information is automatically calculated, so should only be used as an approximation.