FREE 5-Ingredient Recipe EBook

• My Jalapeno Poppers Shortcut Is Actually Better
• Ingredients & Substitutions
• How To Make Jalapeno Poppers
• My Recipe Tips
• Jalapeno Poppers Recipe (With Crispy Bacon) Recipe card
• More Hot Appetizers To Try Next
• Recipe Reviews

My Jalapeno Poppers Shortcut Is Actually Better

There are a million ways to make jalapeno poppers , but this version has become my go-to party appetizer . I first made them with bacon bits as a shortcut to wrapping raw bacon, and they were good… but crumbling real bacon on top turned out even better. It’s crispier, cooks faster, and honestly just tastes way more satisfying. You can still use bits in a pinch, but once you try it this way, there’s no going back. Here’s why you’ll love this jalapeno poppers recipe too:

• They’re so quick to whip up – With just 7 simple ingredients and only 10 minutes of prep, I can have a batch of these apps hot and ready in 25 minutes flat.
• Customizable heat – My husband’s all about the spice, so I stir the seeds and membranes into the filling for his. For the kids, I swap in sweet mini peppers instead—it’s the same creamy, cheesy goodness without the kick.
• Perfect for football season – We’re not big on football, but we’re all about the snacks. These spicy, cheesy, crispy poppers disappear fast especially when I serve them with a cheese ball , bacon deviled eggs , buffalo cauliflower , or baked chicken wings .

Grab your bacon and peppers and make this easy jalapeno poppers recipe with me!

Ingredients & Substitutions

Here I explain the best ingredients for my baked jalapeno poppers recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Jalapeno Peppers – You can leave the stems on for a fun presentation or pop them off—it’s totally up to you. I usually scoop out the seeds and white ribs for a milder bite, especially when I’m making them for guests. But if you like more heat, like my husband does, you can leave some in. When I’m making these for the kids, I often swap in sweet mini peppers instead. Same creamy filling, no spice. And if I have extra jalapenos lying around, I’ll toss them into my hasselback chicken next.
• Bacon – I’ve tried this both ways. If I’m short on time, I’ll use store bought bacon bits and crisp them in a pan for a minute or two. They totally work. But for the best flavor and texture, I make fresh bacon in the oven or air fryer bacon and crumble it. One slice makes about a tablespoon. If I cook it ahead, I reheat it in a pan before using so it’s nice and crisp.
• Cheddar Cheese – I usually go with shredded cheddar for that classic flavor, but you can switch it up with any good melting cheese. Pepper jack adds a little extra kick, colby jack is super creamy, and mozzarella works if you want something milder.
• Cream Cheese – I use full-fat plain cream cheese for the richest flavor and best texture, but low-fat or even dairy-free versions should still work if that’s what you have on hand.
• Green Onions – Chives work too, or a tiny bit of minced red onion if that’s what you have.
• Garlic – Fresh minced garlic gives the best flavor (and that’s what I used), but jarred garlic works too…just use about 2 teaspoons. In a pinch, 1/2 teaspoon garlic powder will get the job done.
• Fresh Cilantro – Adds a bright, herby layer to balance the richness of the cheese. If you’re not into cilantro (I know it’s a love-it-or-hate-it thing), feel free to skip it.

How To Make Jalapeno Poppers

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the peppers. Preheat oven and line a baking sheet with parchment or foil. Slice jalapeños in half and remove seeds and ribs for less heat.
2. Make the filling. Mix the softened cream cheese, cheddar, green onions, cilantro, and garlic in a small bowl until smooth.
3. Stuff the peppers. I use a small spoon to fill each jalapeno half with the creamy cheese mixture, then place them on the lined baking sheet.

1. Top with bacon. Sprinkle the filling with bacon bits and press them in gently so they stick.
2. Bake. Bake the jalapeno poppers until the peppers are tender and the bacon on top is golden and crispy.

My Recipe Tips

• Wear gloves (or regret it later). Jalapenos can seriously sting if you touch your face after handling them. I always wear gloves and still wash my hands well after making these.
• Choose similar-sized peppers. It helps them cook evenly and makes the whole batch look nicer on the platter. I usually try to grab medium ones that are straight-ish and not too curved.
• Use room temp cream cheese. It’s way easier to mix when it’s softened. If I forget to set it out, I just microwave it for 15 to 30 seconds (unwrapped, of course).
• Stir the seeds and membranes into the filling if you like your jalapeno poppers extra spicy. I do this for my husband’s half of the tray!
• I know it’s tempting, but too much filling can bubble over while baking. A heaping spoonful that’s level with the top is usually just right.
• Raw bacon won’t get crispy on top, so make sure it’s cooked first. I usually make mine in the oven or air fryer , but bacon bits work in a pinch too.
• Don’t toss the extra filling. The amount of filling you need depends on the size of your peppers. If I have extra, I spread it on almond flour crackers because it’s so good (Some people might even make extra just for the dip… ahem. )
• You can use the air fryer, too. If your oven’s full, just pop these into the air fryer at 325 degrees F for about 10 minutes. Or check out my air fryer jalapeno poppers version with wrapped bacon instead.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 6 medium Jalapeno peppers (sliced lengthwise and seeds removed) ▢
• 1/4 cup Cheddar cheese (shredded) ▢
• 3 oz Cream cheese (softened) ▢
• 1/4 cup Green onions (chopped) ▢
• 2 cloves Garlic (crushed or minced) ▢
• 1 tbsp Fresh cilantro (chopped) ▢
• 6 slices Cooked bacon (crumbled; or use 6 tablespoons store-bought bacon bits to save time) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, stir/mash together the cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic. (You can heat a bit if the cream cheese is too hard.)
3. Fill the jalapeno halves with the mixture. Place onto the lined baking sheet.
4. Top each jalapeno popper with about 1/2 tablespoon of crumbled bacon, pressing lightly into the cream cheese filling.
5. Bake about 15 minutes , until the peppers are soft and the bacon on top is crispy.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 jalapeno popper

• Tips: Check out my recipe tips above for shortcuts, spice-level tweaks, and little tricks that make a big difference.
• Store: If you have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 5 days.
• Meal prep: You can assemble these jalapeno poppers up to 3 days ahead. Just keep them in the fridge and bake when you’re ready.
• Reheat: Warm in the oven at 350 degrees F until warm. I skip the microwave so they stay crisp.
• Freeze: Freeze them before or after baking—both work! Arrange on a lined sheet, freeze until solid, then transfer to a bag. They’ll last 1–2 months raw or up to 4 months baked. Bake from frozen at 375 degrees F until hot.
• Note on nutrition info: The nutrition is per popper, but let’s be real—you’ll probably eat more than one 😉

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Jalapeno Poppers

More Hot Appetizers To Try Next

If you’re into spicy, cheesy snacks like this jalapeno poppers recipe, here are a few more hot appetizers I think you’ll love just as much:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Jalapeno Poppers Recipe (With Crispy Bacon)

My easy jalapeno poppers recipe has creamy cheese, crispy bacon & bold flavor—perfect for parties, snacks, or game day apps.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/jalapeno-poppers/

Ingredients

• 6 medium Jalapeno peppers (sliced lengthwise and seeds removed)
• 1/4 cup Cheddar cheese (shredded)
• 3 oz Cream cheese (softened)
• 1/4 cup Green onions (chopped)
• 2 cloves Garlic (crushed or minced)
• 1 tbsp Fresh cilantro (chopped)
• 6 slices Cooked bacon (crumbled; or use 6 tablespoons store-bought bacon bits to save time)

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, stir/mash together the cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic. (You can heat a bit if the cream cheese is too hard.)
3. Fill the jalapeno halves with the mixture. Place onto the lined baking sheet.
4. Top each jalapeno popper with about 1/2 tablespoon of crumbled bacon, pressing lightly into the cream cheese filling.
5. Bake about 15 minutes , until the peppers are soft and the bacon on top is crispy.

Maya’s Recipe Notes

Serving size: 1 jalapeno popper

• Tips: Check out my recipe tips above for shortcuts, spice-level tweaks, and little tricks that make a big difference.
• Store: If you have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 5 days.
• Meal prep: You can assemble these jalapeno poppers up to 3 days ahead. Just keep them in the fridge and bake when you’re ready.
• Reheat: Warm in the oven at 350 degrees F until warm. I skip the microwave so they stay crisp.
• Freeze: Freeze them before or after baking—both work! Arrange on a lined sheet, freeze until solid, then transfer to a bag. They’ll last 1–2 months raw or up to 4 months baked. Bake from frozen at 375 degrees F until hot.
• Note on nutrition info: The nutrition is per popper, but let’s be real—you’ll probably eat more than one 😉

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• My Jalapeno Poppers Shortcut Is Actually Better
• Ingredients & Substitutions
• How To Make Jalapeno Poppers
• My Recipe Tips
• Jalapeno Poppers Recipe (With Crispy Bacon) Recipe card
• More Hot Appetizers To Try Next
• Recipe Reviews

My Jalapeno Poppers Shortcut Is Actually Better

There are a million ways to make jalapeno poppers , but this version has become my go-to party appetizer . I first made them with bacon bits as a shortcut to wrapping raw bacon, and they were good… but crumbling real bacon on top turned out even better. It’s crispier, cooks faster, and honestly just tastes way more satisfying. You can still use bits in a pinch, but once you try it this way, there’s no going back. Here’s why you’ll love this jalapeno poppers recipe too:

• They’re so quick to whip up – With just 7 simple ingredients and only 10 minutes of prep, I can have a batch of these apps hot and ready in 25 minutes flat.
• Customizable heat – My husband’s all about the spice, so I stir the seeds and membranes into the filling for his. For the kids, I swap in sweet mini peppers instead—it’s the same creamy, cheesy goodness without the kick.
• Perfect for football season – We’re not big on football, but we’re all about the snacks. These spicy, cheesy, crispy poppers disappear fast especially when I serve them with a cheese ball , bacon deviled eggs , buffalo cauliflower , or baked chicken wings .

Grab your bacon and peppers and make this easy jalapeno poppers recipe with me!

Ingredients & Substitutions

Here I explain the best ingredients for my baked jalapeno poppers recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Jalapeno Peppers – You can leave the stems on for a fun presentation or pop them off—it’s totally up to you. I usually scoop out the seeds and white ribs for a milder bite, especially when I’m making them for guests. But if you like more heat, like my husband does, you can leave some in. When I’m making these for the kids, I often swap in sweet mini peppers instead. Same creamy filling, no spice. And if I have extra jalapenos lying around, I’ll toss them into my hasselback chicken next.
• Bacon – I’ve tried this both ways. If I’m short on time, I’ll use store bought bacon bits and crisp them in a pan for a minute or two. They totally work. But for the best flavor and texture, I make fresh bacon in the oven or air fryer bacon and crumble it. One slice makes about a tablespoon. If I cook it ahead, I reheat it in a pan before using so it’s nice and crisp.
• Cheddar Cheese – I usually go with shredded cheddar for that classic flavor, but you can switch it up with any good melting cheese. Pepper jack adds a little extra kick, colby jack is super creamy, and mozzarella works if you want something milder.
• Cream Cheese – I use full-fat plain cream cheese for the richest flavor and best texture, but low-fat or even dairy-free versions should still work if that’s what you have on hand.
• Green Onions – Chives work too, or a tiny bit of minced red onion if that’s what you have.
• Garlic – Fresh minced garlic gives the best flavor (and that’s what I used), but jarred garlic works too…just use about 2 teaspoons. In a pinch, 1/2 teaspoon garlic powder will get the job done.
• Fresh Cilantro – Adds a bright, herby layer to balance the richness of the cheese. If you’re not into cilantro (I know it’s a love-it-or-hate-it thing), feel free to skip it.

How To Make Jalapeno Poppers

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the peppers. Preheat oven and line a baking sheet with parchment or foil. Slice jalapeños in half and remove seeds and ribs for less heat.
2. Make the filling. Mix the softened cream cheese, cheddar, green onions, cilantro, and garlic in a small bowl until smooth.
3. Stuff the peppers. I use a small spoon to fill each jalapeno half with the creamy cheese mixture, then place them on the lined baking sheet.

1. Top with bacon. Sprinkle the filling with bacon bits and press them in gently so they stick.
2. Bake. Bake the jalapeno poppers until the peppers are tender and the bacon on top is golden and crispy.

My Recipe Tips

• Wear gloves (or regret it later). Jalapenos can seriously sting if you touch your face after handling them. I always wear gloves and still wash my hands well after making these.
• Choose similar-sized peppers. It helps them cook evenly and makes the whole batch look nicer on the platter. I usually try to grab medium ones that are straight-ish and not too curved.
• Use room temp cream cheese. It’s way easier to mix when it’s softened. If I forget to set it out, I just microwave it for 15 to 30 seconds (unwrapped, of course).
• Stir the seeds and membranes into the filling if you like your jalapeno poppers extra spicy. I do this for my husband’s half of the tray!
• I know it’s tempting, but too much filling can bubble over while baking. A heaping spoonful that’s level with the top is usually just right.
• Raw bacon won’t get crispy on top, so make sure it’s cooked first. I usually make mine in the oven or air fryer , but bacon bits work in a pinch too.
• Don’t toss the extra filling. The amount of filling you need depends on the size of your peppers. If I have extra, I spread it on almond flour crackers because it’s so good (Some people might even make extra just for the dip… ahem. )
• You can use the air fryer, too. If your oven’s full, just pop these into the air fryer at 325 degrees F for about 10 minutes. Or check out my air fryer jalapeno poppers version with wrapped bacon instead.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 6 medium Jalapeno peppers (sliced lengthwise and seeds removed) ▢
• 1/4 cup Cheddar cheese (shredded) ▢
• 3 oz Cream cheese (softened) ▢
• 1/4 cup Green onions (chopped) ▢
• 2 cloves Garlic (crushed or minced) ▢
• 1 tbsp Fresh cilantro (chopped) ▢
• 6 slices Cooked bacon (crumbled; or use 6 tablespoons store-bought bacon bits to save time) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, stir/mash together the cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic. (You can heat a bit if the cream cheese is too hard.)
3. Fill the jalapeno halves with the mixture. Place onto the lined baking sheet.
4. Top each jalapeno popper with about 1/2 tablespoon of crumbled bacon, pressing lightly into the cream cheese filling.
5. Bake about 15 minutes , until the peppers are soft and the bacon on top is crispy.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 jalapeno popper

• Tips: Check out my recipe tips above for shortcuts, spice-level tweaks, and little tricks that make a big difference.
• Store: If you have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 5 days.
• Meal prep: You can assemble these jalapeno poppers up to 3 days ahead. Just keep them in the fridge and bake when you’re ready.
• Reheat: Warm in the oven at 350 degrees F until warm. I skip the microwave so they stay crisp.
• Freeze: Freeze them before or after baking—both work! Arrange on a lined sheet, freeze until solid, then transfer to a bag. They’ll last 1–2 months raw or up to 4 months baked. Bake from frozen at 375 degrees F until hot.
• Note on nutrition info: The nutrition is per popper, but let’s be real—you’ll probably eat more than one 😉

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Jalapeno Poppers

More Hot Appetizers To Try Next

If you’re into spicy, cheesy snacks like this jalapeno poppers recipe, here are a few more hot appetizers I think you’ll love just as much:

FREE 5-Ingredient Recipe EBook

• My Jalapeno Poppers Shortcut Is Actually Better
• Ingredients & Substitutions
• How To Make Jalapeno Poppers
• My Recipe Tips
• Jalapeno Poppers Recipe (With Crispy Bacon) Recipe card
• More Hot Appetizers To Try Next
• Recipe Reviews

My Jalapeno Poppers Shortcut Is Actually Better

There are a million ways to make jalapeno poppers , but this version has become my go-to party appetizer . I first made them with bacon bits as a shortcut to wrapping raw bacon, and they were good… but crumbling real bacon on top turned out even better. It’s crispier, cooks faster, and honestly just tastes way more satisfying. You can still use bits in a pinch, but once you try it this way, there’s no going back. Here’s why you’ll love this jalapeno poppers recipe too:

• They’re so quick to whip up – With just 7 simple ingredients and only 10 minutes of prep, I can have a batch of these apps hot and ready in 25 minutes flat.
• Customizable heat – My husband’s all about the spice, so I stir the seeds and membranes into the filling for his. For the kids, I swap in sweet mini peppers instead—it’s the same creamy, cheesy goodness without the kick.
• Perfect for football season – We’re not big on football, but we’re all about the snacks. These spicy, cheesy, crispy poppers disappear fast especially when I serve them with a cheese ball , bacon deviled eggs , buffalo cauliflower , or baked chicken wings .

Grab your bacon and peppers and make this easy jalapeno poppers recipe with me!

Ingredients & Substitutions

Here I explain the best ingredients for my baked jalapeno poppers recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Jalapeno Peppers – You can leave the stems on for a fun presentation or pop them off—it’s totally up to you. I usually scoop out the seeds and white ribs for a milder bite, especially when I’m making them for guests. But if you like more heat, like my husband does, you can leave some in. When I’m making these for the kids, I often swap in sweet mini peppers instead. Same creamy filling, no spice. And if I have extra jalapenos lying around, I’ll toss them into my hasselback chicken next.
• Bacon – I’ve tried this both ways. If I’m short on time, I’ll use store bought bacon bits and crisp them in a pan for a minute or two. They totally work. But for the best flavor and texture, I make fresh bacon in the oven or air fryer bacon and crumble it. One slice makes about a tablespoon. If I cook it ahead, I reheat it in a pan before using so it’s nice and crisp.
• Cheddar Cheese – I usually go with shredded cheddar for that classic flavor, but you can switch it up with any good melting cheese. Pepper jack adds a little extra kick, colby jack is super creamy, and mozzarella works if you want something milder.
• Cream Cheese – I use full-fat plain cream cheese for the richest flavor and best texture, but low-fat or even dairy-free versions should still work if that’s what you have on hand.
• Green Onions – Chives work too, or a tiny bit of minced red onion if that’s what you have.
• Garlic – Fresh minced garlic gives the best flavor (and that’s what I used), but jarred garlic works too…just use about 2 teaspoons. In a pinch, 1/2 teaspoon garlic powder will get the job done.
• Fresh Cilantro – Adds a bright, herby layer to balance the richness of the cheese. If you’re not into cilantro (I know it’s a love-it-or-hate-it thing), feel free to skip it.

How To Make Jalapeno Poppers

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the peppers. Preheat oven and line a baking sheet with parchment or foil. Slice jalapeños in half and remove seeds and ribs for less heat.
2. Make the filling. Mix the softened cream cheese, cheddar, green onions, cilantro, and garlic in a small bowl until smooth.
3. Stuff the peppers. I use a small spoon to fill each jalapeno half with the creamy cheese mixture, then place them on the lined baking sheet.

1. Top with bacon. Sprinkle the filling with bacon bits and press them in gently so they stick.
2. Bake. Bake the jalapeno poppers until the peppers are tender and the bacon on top is golden and crispy.

My Recipe Tips

• Wear gloves (or regret it later). Jalapenos can seriously sting if you touch your face after handling them. I always wear gloves and still wash my hands well after making these.
• Choose similar-sized peppers. It helps them cook evenly and makes the whole batch look nicer on the platter. I usually try to grab medium ones that are straight-ish and not too curved.
• Use room temp cream cheese. It’s way easier to mix when it’s softened. If I forget to set it out, I just microwave it for 15 to 30 seconds (unwrapped, of course).
• Stir the seeds and membranes into the filling if you like your jalapeno poppers extra spicy. I do this for my husband’s half of the tray!
• I know it’s tempting, but too much filling can bubble over while baking. A heaping spoonful that’s level with the top is usually just right.
• Raw bacon won’t get crispy on top, so make sure it’s cooked first. I usually make mine in the oven or air fryer , but bacon bits work in a pinch too.
• Don’t toss the extra filling. The amount of filling you need depends on the size of your peppers. If I have extra, I spread it on almond flour crackers because it’s so good (Some people might even make extra just for the dip… ahem. )
• You can use the air fryer, too. If your oven’s full, just pop these into the air fryer at 325 degrees F for about 10 minutes. Or check out my air fryer jalapeno poppers version with wrapped bacon instead.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 6 medium Jalapeno peppers (sliced lengthwise and seeds removed) ▢
• 1/4 cup Cheddar cheese (shredded) ▢
• 3 oz Cream cheese (softened) ▢
• 1/4 cup Green onions (chopped) ▢
• 2 cloves Garlic (crushed or minced) ▢
• 1 tbsp Fresh cilantro (chopped) ▢
• 6 slices Cooked bacon (crumbled; or use 6 tablespoons store-bought bacon bits to save time) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper or foil.
2. In a small bowl, stir/mash together the cream cheese, shredded cheddar cheese, green onions, cilantro, and garlic. (You can heat a bit if the cream cheese is too hard.)
3. Fill the jalapeno halves with the mixture. Place onto the lined baking sheet.
4. Top each jalapeno popper with about 1/2 tablespoon of crumbled bacon, pressing lightly into the cream cheese filling.
5. Bake about 15 minutes , until the peppers are soft and the bacon on top is crispy.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 jalapeno popper

• Tips: Check out my recipe tips above for shortcuts, spice-level tweaks, and little tricks that make a big difference.
• Store: If you have leftovers (rare in my house!), store them in an airtight container in the fridge for up to 5 days.
• Meal prep: You can assemble these jalapeno poppers up to 3 days ahead. Just keep them in the fridge and bake when you’re ready.
• Reheat: Warm in the oven at 350 degrees F until warm. I skip the microwave so they stay crisp.
• Freeze: Freeze them before or after baking—both work! Arrange on a lined sheet, freeze until solid, then transfer to a bag. They’ll last 1–2 months raw or up to 4 months baked. Bake from frozen at 375 degrees F until hot.
• Note on nutrition info: The nutrition is per popper, but let’s be real—you’ll probably eat more than one 😉

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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Jalapeno Poppers

More Hot Appetizers To Try Next

If you’re into spicy, cheesy snacks like this jalapeno poppers recipe, here are a few more hot appetizers I think you’ll love just as much: