Bacon-Wrapped Jalapeño Poppers
Stuffed with cream cheese and wrapped in crispy bacon, these Bacon-Wrapped Jalapeño Poppers are low-carb, gluten-free, and full of flavor.
Servings: 12
Equipment
Ingredients
- 12-18 wooden toothpicks
- 6 large jalapeños sliced lengthwise, seed and ribs removed
- 8 ounces cream cheese softened
- 2 teaspoons smoked paprika or regular paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 6 strips thick-cut bacon cut in half
Instructions
- Soak 12 wooden toothpicks in a bowl of warm water for 15-30 minutes.
- Cut the jalapeños in half lengthwise and remove the ribs and seeds. Wear gloves or wash hands well after handling the jalapeños to protect your skin and eyes.
- In a large mixing bowl, mix together the softened cream cheese with 2 teaspoons smoked paprika, ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder together until well combined.
- Fill the cavity of each jalapeno with the cream cheese mixture, and then half a slice of bacon securely around the jalapeño to cover the filling. Secure with one or two of the soaked toothpicks.
- To Grill Jalapeño Poppers: Place the prepared poppers cut side down directly onto a grill heated to medium heat. Grill for 6-7 minutes, or until the bacon begins to crisp up. Gently flip over, reduce the heat to medium-low, cover the grill and continue to grill for an additional 10-13 minutes or until the bacon is fully cooked and the jalapeños are softened.
- To Bake Jalapeño Poppers: Place the assembled poppers onto a broiler pan or a baking sheet lined with a metal rack. Bake at 425℉ (220℃) for 17-22 minutes or until bacon is crisp.
- To Air-Fry Jalapeño Poppers: Place assembled jalapeño poppers, cavity side up in the basket or tray of an air fryer. Air fry at 350℉ (175℃) for 13-16 minutes, or until bacon is crispy. No need to flip midway through cooking.
- To Smoke Jalapeño Poppers: Place the assembled jalapeño poppers onto a smoker heated to 200℉ (95℃), cut side up. Smoke for 25-30 minutes until the jalapeños are soft and the bacon is nearly cooked through, but not yet crispy. Turn the smoker up to 375℉ (190℃), flip the poppers, and continue to smoke for an additional 10 minutes, or until bacon is crispy and rendered. Keep a close eye on the poppers as to not burn the bacon.
Video
Notes
For Super Crispy Bacon: Slightly cook the bacon by microwaving on a heat-safe plate lined with paper towels for 2 minutes OR bake the bacon for 5 minutes at 400℉ (200℃).
Add Cheese: Add up to ½ cup shredded cheddar or Colby cheese to cream cheese mixture for a really cheesy filling.
Make-Ahead: Assemble jalapeño poppers up to baking/grilling. Place in an airtight container and refrigerate for up to 48 hours. Remove from the refrigerator and let sit at room temperature for 15-20 minutes before cooking as directed.
Leftovers: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, it is best to pop under the broiler for 2-3 minutes to warm through and re-crisp the bacon up.
Tip for Working with Jalapeños: Wear disposable gloves when dealing with jalapenos or wash your hands thoroughly after handling and do not touch your eyes or mouth.
Nutrition
Calories: 88kcal | Carbohydrates: 2g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 259mg | Potassium: 98mg | Sugar: 1g | Vitamin A: 335IU | Vitamin C: 10.1mg | Calcium: 29mg | Iron: 0.2mg
