This recipe for Bacon-Wrapped Jalapeno Poppers is the perfect crowd-pleasing appetizer! Classic Bacon-Wrapped Jalapeno Poppers with the addition of pineapple tidbits and brushed with BBQ sauce. The flavor will blow you away
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I am beyond excited to share this recipe for Bacon-Wrapped Jalapeno Poppers with you! We have loved this recipe for years. We first tried these Bacon-Wrapped Jalapeno Poppers a few years ago when my husband “won” a plate of these from his co-worker’s wife for a work charity auction. We loved it so much he keeps bidding on it at the yearly auction and winning! I finally got the recipe from them and after making it a few times to make sure the recipe is just perfect, I am sharing it today!
No joke, these Bacon-Wrapped Jalapeno Poppers are one of the 10 best things I’ve had in my life! The flavors are OUTSTANDING!
What Makes these Bacon-Wrapped Jalapeno Poppers THE BEST APPETIZER EVER!
These Jalapeno Poppers are like the ones you love…
crunchy and salty bacon
the perfect amount of spice
a crowd-favorite recipe
perfect for Game-Days and parties
this recipe has 2 twists from the classic recipe making it EVEN BETTER! Taking it from amazing to OUTSTANDING!
1- There are pineapple tidbits placed on top of the cheesy cream cheese-making these jalapeno poppers sweet and spicy!
2. The bacon is basted with BARBECUE SAUCE! Upping the flavor even more and making these Bacon-Wrapped Jalapeno Poppers TASTIER AND EYE-PLEASING.
How to Make Bacon-Wrapped Jalapeno Poppers:
Cut the jalapenos in half. Remove the seeds and membranes. If you don’t want it very spicy, remove as much as possible. Mix together the creamy cheesy stuffing mixture. Fill each jalapeno half. Top with pineapple tidbits. Wrap in bacon. As you can tell in my pictures, I wrapped some with a full strip of bacon and some with half. Either is great! Brush on BBQ sauce. (Or spoon it on, that’s what I did.) I used about 1 teaspoon per jalapeno popper. Bake and serve. It’s that easy! You can even assemble it a day or two ahead, or freeze it. Another option is to prep the jalapenos and cream cheese mixture the day or two before and then assemble the day you need it. All of those ways work great!
How to Make-Ahead:
Just wrap it tightly and keep in the fridge for up to two days.
The leftovers actually taste great! Trust me, I know! We like to reheat them in our toaster oven but a few minutes in the regular oven works as well.
Or you can freeze them for up to 2-3 months. Just flash freeze them on a tray for around 30 minutes then transfer to a freezer bag or airtight container.
To reheat after freezing: you can bake it directly from being frozen. Just add around 10-15 minutes to the baking time.
These Bacon-Wrapped Jalapeno Poppers are incredible! I can’t wait for you guys to try it. The flavors all work together to create the tastiest appetizer you will have in your life! I might sound a little dramatic with my love for these but after one bite you will understand why.
This will become your go-to appetizer because everyone will beg you to bring it every time!
Tips for Working with Jalapeno Peppers:
-Typically you can find jalapeno’s in the grocery store next to the bell peppers.
-For spicier Jalapeno Poppers- Choose jalapenos with fine lines instead of “smooth skin”. The jalapenos with fine lines are “aged” and spicier. Other signs may be a thicker and heavier jalapeno. Also, leave more of the pith in the jalapeno. (The white part that’s left after scraping out the seeds and membranes.)
-For less spicy Jalapeno Poppers- Remove all the insides of the jalapeno. I did a great job cleaning out the inside of the jalapenos the first time I made this recipe and it wasn’t spicy at all for us. The next time, I left a little of the membrane and it was the perfect level of spiciness for us.
-Also for less spicy Jalapeno Poppers- rinse the jalapenos after cutting them in half and removing the insides.
-Use gloves if you are sensitive to the heat of peppers. Everyone is different. I made a double batch of this recipe without using gloves and was fine. Afterward, my left hand, which touched the peppers the most, felt a slight burning sensation, but it went away after a few hours. I know others who can hardly touch peppers without feeling like their hand is tingly and burning.
-Whether you use gloves or not, don’t touch your eyes while cutting the jalapenos!
-Wash your hands well after handling the jalapenos.
I know you will love these Bacon-Wrapped Jalapeno Poppers!
NEED OTHER APPETIZER RECIPES?
- 12 jalapeno peppers (~ 3-4 inches long)
- 1 8-ounce block cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- pineapple tidbits (2-3 per stuffed jalapeno half)
- *12 slices bacon, halved (do not use thick-cut)
- ~1/2 cup BBQ sauce
- Preheat the oven to 400 degrees. Line a sheet pan with foil
and coat it with cooking spray. (If you’d like these even crispier, place a
wire rack on top.)
- Cut the jalapenos in half lengthwise and use a spoon to
scoop out the seeds and membranes. (If you want it spicier leave more of
the membranes in.)
- In a medium bowl combine the cream cheese, cheddar cheese, salt,
and pepper. Use a handheld mixer to mix together.
- Fill each jalapeno half with the cheese mixture equally
using a butter knife.
- Top with about 3 pineapple tidbits.
- Cut the slices of bacon in half crosswise (unless using a
full strip of bacon) and wrap each jalapeno half with a slice of bacon, using a
toothpick to secure the bacon, if needed. Brush with BBQ sauce.
- Place the peppers on the baking sheet and bake for 20-25
minutes until bacon is crispy and browned. If you’d like it crispier, broil it
for 1-2 minutes. Watch it very carefully!
- Serve immediately. Store leftovers in the fridge for up to 4 days.
*If you'd like to wrap the entire jalapeno stuffed pepper half with bacon, then use 24 strips of bacon.