I’m sharing my Bacon Wrapped Jalapeno Poppers with a clever filling twist that reveals an unexpected secret.

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I keep coming back to Bacon Wrapped Jalapeño Poppers because the first bite surprised me. The heat of the jalapeños with a cool dollop of cream cheese makes every bite electric, and for some reason I can’t stop testing different ways to crisp them up.

The Air Fryer Jalapeno Poppers Bacon Wrapped take that shock of flavor and make it faster, a little smoky and wildly addictive. I promise you, once you try one, you’ll wanna hide the rest from guests, cause each pop is a tiny, reckless delight.

No one ever believes how simple they feel to grab and eat.

Ingredients

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Jalapeños bring bright heat and vitamin C, low calorie and slightly crunchy, be warned.
Cream cheese is rich and creamy, adds fat and silky texture, mild tang.
Sharp cheddar gives salty sharp bite and protein, melts into gooey pockets.
Bacon adds smoky salt and crunch, protein but also lots of saturated fat.
Garlic powder boosts savory depth without fresh prep, small carb impact, punchy.
Smoked paprika gives warmth and smoky sweetness, optional but makes flavor pop.
Chives add fresh oniony brightness, tiny fiber and vitamin K, sprinkle on top.

Ingredient Quantities

12 large jalapeños, halved lengthwise and seeded

8 oz cream cheese, softened

1 cup shredded sharp cheddar cheese

12 slices bacon, cut in half

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp smoked paprika (optional)

Salt and freshly ground black pepper, to taste

1 tbsp chopped chives or green onions for garnish (optional)

How to Make this

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1. Prep the jalapeños: halve them lengthwise and scrape out seeds and membranes with a small spoon or paring knife if you want less heat, rinse and pat dry. Wash your hands after handling cause that stuff will burn your eyes if you touch them later.

2. Soften the 8 oz cream cheese by leaving it at room temp for 20 minutes or pop it in the microwave for 10 to 15 seconds so it mixes easy.

3. In a bowl combine the softened cream cheese, 1 cup shredded sharp cheddar, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika if you like smoky flavor, and salt and pepper to taste. Mix until smooth, give it a quick taste and adjust salt if needed.

4. Spoon or pipe the cheese mix into each jalapeño half, packing it in so it wont squeeze out when you wrap it.

5. Cut the 12 bacon slices in half (you now have 24 pieces). Wrap each stuffed jalapeño half with one bacon piece, overlapping the ends slightly. If needed, secure with a toothpick.

6. Preheat your air fryer to 375 F (190 C) for 3 to 5 minutes. Lightly spray the basket or use a perforated parchment liner but dont block airflow.

7. Arrange poppers seam-side down in a single layer, don’t overcrowd — cook in batches if needed. Air fry 10 to 12 minutes, flipping once about halfway, until bacon is crisp and cheese is bubbly. If you like extra crisp, add 2 more minutes but watch so it doesnt burn.

8. When done transfer to a paper towel-lined plate to drain a bit and let them rest 2 to 3 minutes so the filling firms up and you wont burn your mouth.

9. Sprinkle with 1 tbsp chopped chives or green onions if you want, serve warm and enjoy.

Equipment Needed

1. Cutting board (sturdy; dont use a scratched-up one you cant clean well)
2. Paring knife for halving and trimming jalapeños
3. Small spoon for scraping seeds and membranes
4. Large mixing bowl for the cream cheese mixture
5. Rubber spatula or wooden spoon for mixing and stuffing
6. Piping bag or a sturdy resealable plastic bag with the corner snipped
7. Air fryer (or air-fryer basket and rack)
8. Tongs or a small spatula to flip the poppers
9. Toothpicks to secure bacon if needed
10. Plate lined with paper towels for draining and a set of measuring spoons for the spices

FAQ

Q: Can I use turkey bacon or prosciutto instead of regular bacon? A: Yes, turkey bacon works but it may be less crisp and a bit chewier, prosciutto will get crisp fast so watch the cook time carefully.

Q: How do I make them less spicy? A: Remove all the seeds and white ribs, and consider using mild peppers like mini sweet peppers or Anaheim chilies instead.

Q: Do I need toothpicks, and will they burn? A: Toothpicks help keep bacon in place, soak them in water for 10 minutes first to reduce burning, or tuck the bacon ends under each popper instead.

Q: My bacon isn't fully cooked after the time suggested what should I do? A: Air fryer models vary, so just add 2 to 3 minute increments until it’s how you like it. Thicker bacon needs more time.

Q: Can I bake these in the oven instead? A: Yes bake at 400°F (200°C) for about 18 to 22 minutes, until bacon is crisp and peppers are tender, flip once halfway through.

Q: How far ahead can I assemble them? A: You can stuff and wrap them up to 24 hours ahead, keep them covered in the fridge. Cook right before serving for best texture.

Bacon Wrapped Jalapeño Poppers (Air Fryer) Recipe Substitutions and Variations

Jalapeños: use mini sweet peppers if you want less heat, or poblano halves for a bigger, milder pop — both hold up well in the air fryer.
Cream cheese: swap in goat cheese for a tangier filling (might be a bit softer), or mix ricotta with a spoon of sour cream to stretch it and keep it creamy.
Sharp cheddar: try pepper jack for extra kick, or Monterey Jack if you want milder, gooey melt without changing texture much.
Bacon: use turkey bacon for a leaner option (it crisps differently so watch time), or thin prosciutto for a salty, crisp finish that’s a little fancier.

Pro Tips

– Wear disposable gloves or use tongs when seeding and stuffing, otherwise you WILL rub jalapeño oil in your eyes later. If you do get it on your skin, wipe with a little vegetable oil first, then wash with soap and warm water to lift the heat better than water alone.

– Par-cook the bacon just a bit so it starts to render fat and becomes flexible, that way it wont shrink so much and pull away from the pepper while cooking. You still want it pliable not crispy, just enough to take the worst of the raw fat out.

– Chill the cream cheese mix for 10 minutes if it seems too soft, then use a piping bag or a zip-top bag with a corner snipped to fill faster and cleaner. It keeps the filling from squishing out and makes portions way more even.

– Pat peppers bone-dry before stuffing so the bacon sticks better and you dont get extra splatter in the fryer. Also arrange them in a single layer with space between so hot air can circulate and the bacon crisps evenly.

– Let the poppers rest a couple minutes after cooking so the filling firms up and doesnt erupt when you bite, and remove any toothpicks before serving unless you warn folks theyre in there.

Bacon Wrapped Jalapeño Poppers (Air Fryer) Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my Bacon Wrapped Jalapeno Poppers with a clever filling twist that reveals an unexpected secret.

Servings

servings

Calories

152

kcal

Equipment: 1. Cutting board (sturdy; dont use a scratched-up one you cant clean well)
2. Paring knife for halving and trimming jalapeños
3. Small spoon for scraping seeds and membranes
4. Large mixing bowl for the cream cheese mixture
5. Rubber spatula or wooden spoon for mixing and stuffing
6. Piping bag or a sturdy resealable plastic bag with the corner snipped
7. Air fryer (or air-fryer basket and rack)
8. Tongs or a small spatula to flip the poppers
9. Toothpicks to secure bacon if needed
10. Plate lined with paper towels for draining and a set of measuring spoons for the spices

Ingredients

12 large jalapeños, halved lengthwise and seeded
8 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
12 slices bacon, cut in half
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika (optional)
Salt and freshly ground black pepper, to taste
1 tbsp chopped chives or green onions for garnish (optional)

Directions

Prep the jalapeños: halve them lengthwise and scrape out seeds and membranes with a small spoon or paring knife if you want less heat, rinse and pat dry. Wash your hands after handling cause that stuff will burn your eyes if you touch them later.
Soften the 8 oz cream cheese by leaving it at room temp for 20 minutes or pop it in the microwave for 10 to 15 seconds so it mixes easy.
In a bowl combine the softened cream cheese, 1 cup shredded sharp cheddar, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika if you like smoky flavor, and salt and pepper to taste. Mix until smooth, give it a quick taste and adjust salt if needed.
Spoon or pipe the cheese mix into each jalapeño half, packing it in so it wont squeeze out when you wrap it.
Cut the 12 bacon slices in half (you now have 24 pieces). Wrap each stuffed jalapeño half with one bacon piece, overlapping the ends slightly. If needed, secure with a toothpick.
Preheat your air fryer to 375 F (190 C) for 3 to 5 minutes. Lightly spray the basket or use a perforated parchment liner but dont block airflow.
Arrange poppers seam-side down in a single layer, don’t overcrowd — cook in batches if needed. Air fry 10 to 12 minutes, flipping once about halfway, until bacon is crisp and cheese is bubbly. If you like extra crisp, add 2 more minutes but watch so it doesnt burn.
When done transfer to a paper towel-lined plate to drain a bit and let them rest 2 to 3 minutes so the filling firms up and you wont burn your mouth.
Sprinkle with 1 tbsp chopped chives or green onions if you want, serve warm and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.