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bacon wrapped cheese filled jalapeno peppers on wooden board



The ultimate appetizer, tailgating dish, or game day snack, these extra flavorful jalapeno poppers will be a crowd favorite. Plan on making a double batch just to be sure to have enough.


  • 1012 fresh jalapenos, halved lengthwise and seeded
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions, very finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1012 slices of bacon (I like thin sliced bacon. It gets extra crispy)
  • 3 tablespoons brown sugar
  • 1 teaspoon chili powder
  • Ranch dressing for dipping


  1. Prepare the jalapenos. Slice them in half lengthwise and remove the stem, seeds and veins. Set aside.
  2. Line a large baking pan with foil. Set aside.
  3. Preheat the oven to 400 degrees.
  4. In a large bowl, combine cheeses, green onion, and seasonings. Mix well. Fill each pepper half with the cheese filling, smoothing the top. Wrap a piece of bacon around the half, secure with a toothpick, if necessary.
  5. In a small bowl, mix together the brown sugar and chili powder. Roll each bacon wrapped jalapeno popper in the sugar/chili mixture. Arrange the poppers on the prepared baking pan.
  6. Bake, uncovered, until the peppers are softened and the bacon has crispy, browned edges, about 20-25 minutes. Remove from oven and allow to rest on the pan for 10 minutes before serving.
  7. I like to serve these with ranch dressing for dipping.


  • Serving Size: 8 - 10

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