Oven-baked jalapeno poppers wrapped up in crispy bacon and stuffed with a zingy cilantro-lime cream cheese filling. These are the quintessential party food and always a hit.
Scared of spicy peppers? See the recipe notes for tips on buying jalapenos that won’t burn your face off!
- 10 (3 to 4-inch long) jalapeno peppers
- 4 teaspoons lime juice
- Zest of one lime
- 2 teaspoons honey
- 1/4 teaspoon kosher salt
- 1 (8-ounce) package cream cheese, softened to room temperature
- 1 tablespoon finely chopped fresh cilantro
- 10 slices of bacon
- Preheat the oven to 400°F. Line a large baking sheet with foil and place an oven-safe baking rack on top of the foil.
- Prep the peppers by slicing off the stems. Slice each pepper in half lengthwise and clean out the ribs and seeds. Rinse the peppers in water to remove any stubborn seeds.
- In a medium bowl, combine the lime juice with the honey. Add the salt, cream cheese and cilantro. Using an electric mixer, mix it all together until well combined. You can do this by hand with a spoon, but I find it’s much easier with a mixer.
- Slice each piece of bacon in half so you have 20 shorter strips. Fill each pepper with approximately 1 tablespoon of the filling. Depending on the size of your peppers you may need a little more or less, so wait to wrap them with the bacon until you’ve filled them. That way, if you need to steal some filling from one to top off another you can do that.
- Once all of the peppers are filled with cheese, wrap each with a piece of bacon. I like to wrap them so the ends of the bacon meet underneath the pepper. That way the peppers stay wrapped while they bake. If you’re worried you can always secure the bacon with toothpicks – just remember to remove them when you serve the poppers.
- Place the bacon-wrapped peppers on top of the baking rack. While they bake the bacon fat will drip into the baking sheet and your poppers won’t get soggy sitting in the grease.
- Bake the poppers for 20 to 25 minutes or until the bacon is cooked through and crispy.
- If you don’t love a lot of spice look for jalapeno peppers that have smooth unblemished skins. Jalapeno peppers get spicier as they age, so you can tell if they’ve been sitting around for a while if they have white flecks and blemished skins.
- Removing the ribs and seeds will also reduce the heat factor. That said if you like a little kick leave some of the seeds and ribs in.
- Be sure to buy peppers that are 3 to 4 inches long. Any bigger than that and you won’t have enough of the filling and will need to make extra.
- Category: Appetizers
- Method: Baking
- Cuisine: American
- Serving Size: 1 popper
- Calories: 103
- Sugar: 1.5g
- Sodium: 186.8mg
- Fat: 9.5g
- Saturated Fat: 4.2g
- Carbohydrates: 1.9g
- Fiber: 0.2g
- Protein: 2.5g
- Cholesterol: 20.7mg
Keywords: jalapeno poppers, bacon-wrapped poppers, baked poppers recipe