Jalapeños Poppers Recipe

Prepare jalapeños

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Wearing gloves (recommended), wash the jalapeños and slice each pepper lengthwise down the middle. Use a small spoon to scoop out the seeds and membranes; remove more for milder heat, leave a bit for more spice. Pat peppers dry with paper towels.

Make filling

In a medium bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, chopped cilantro (if using), salt and black pepper. Mix until smooth and fully combined. Taste and adjust seasoning if needed.

Fill peppers

Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture, mounding slightly but keeping it level with the pepper edges so filling doesn't overflow during cooking.

Wrap with bacon

Cut each bacon slice in half crosswise if needed so each half can wrap one jalapeño half. Wrap one piece of bacon around each filled jalapeño, slightly overlapping the ends. Secure the bacon with a toothpick inserted through the bacon into the pepper. If using brown sugar glaze, sprinkle about 1/4 teaspoon of brown sugar over each wrapped popper now or brush the bacon with a light sprinkle of brown sugar.

Bake

Arrange the wrapped poppers on the prepared wire rack or directly on the foil-lined baking sheet with seam side down. Bake in the preheated oven for 20–25 minutes, or until bacon is crisp and browned and filling is hot and slightly bubbling. If bacon isn’t crisping to your liking, switch the oven to broil for 1–2 minutes while watching closely to avoid burning.

Rest and serve

Remove poppers from oven and let rest for 3–5 minutes so filling sets and they are easier to handle. Transfer to a serving platter, remove toothpicks (if desired), and serve warm. Optionally garnish with a sprinkle of extra chopped cilantro or a light dusting of smoked paprika.