Bacon Jalapeño Recipe

Prepare jalapeños

Rinse the jalapeños. Wearing gloves if desired, slice each jalapeño in half lengthwise and use a small spoon to remove seeds and membranes for milder heat (leave some for hotter bites). Pat halves dry with paper towels.

Cook bacon

Preheat oven to 400°F (205°C). Arrange 8 bacon slices on a rimmed baking sheet lined with foil and a wire rack (or directly on the sheet). Bake 12–18 minutes until crisp to your preference. Remove bacon and transfer to paper towels to drain. Reserve about 2 tablespoons of rendered bacon fat on the sheet if desired for extra flavor; discard excess. When cool, chop or crumble 6 slices for folding into the filling and reserve 2 slices for garnish (optional).

Make cheese filling

In a medium bowl, combine 8 oz softened cream cheese, 1 cup shredded sharp cheddar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, and 2 tbsp chopped fresh chives (if using). Beat with a hand mixer or sturdy spoon until smooth and homogenous.

Fold in bacon

Fold the chopped/crumbled bacon (from cooked bacon) into the cheese mixture until evenly distributed.

Fill jalapeños

Using a small spoon or piping bag, fill each jalapeño half with the bacon-cheese mixture, pressing gently to eliminate air pockets and mounding slightly.

Bake until bubbly

Arrange filled jalapeño halves on a rimmed baking sheet lined with foil. Bake in the preheated 400°F (205°C) oven for 12–16 minutes, until the filling is hot and edges of cheese are lightly golden. For crispier tops, briefly broil 1–2 minutes—watch carefully to avoid burning.

Remove jalapeños from oven and let rest 3–5 minutes. Sprinkle with crumbled extra bacon if desired and serve with lime wedges on the side for squeezing. Serve warm.