Double Bacon Wrapped Jalapeno Poppers
What could be better than Bacon Wrapped Jalapeno Poppers? Double Bacon Wrapped Jalapeno Poppers, of course!
Of all the food categories out there, appetizers are the most fun. Appetizers the go to food when surrounded by family and friends, and usually at the most enjoyable times. They are the feel-good food! Our home is no exception, and we’ve actually made appetizers a part of some of our most cherished holiday traditions. We have some old standbys that we make every year, and this Double Bacon Wrapped Jalapeno Poppers recipe is one of them.
Preparing Jalapenos Poppers–Safely!
The jalapenos I had when making this jalapeno popper recipe were beautiful and huge. They were also quite spicy which made them perfect for this appetizer. I would suggest, however, when making these that you always use food prep gloves and take out all the seeds and ribs. Otherwise, you run the risk of getting hot pepper oils in places you don’t want! (Jalapeno oil near the eyes is just painful–ask me how I know!)
How to Wrap a Jalapeno with Bacon
What makes these appetizers so good is the double bacon wrapping. Use the best quality bacon you can for this since it is the first thing your taste buds encounter. The bacon I used was an antibiotic-free, heritage breed pork which was sliced to a medium thickness. If you have a really thickly sliced package of bacon, you will likely need to bake the jalapeno poppers longer than what is outlined in the recipe below.
To wrap these poppers, start with one piece of bacon and lay it lengthwise down the jalapeno popper. Then, fold under the edges. Next, with the second piece of bacon, wrap it around the width of the jalapeno so that both the first slice of bacon and the jalapeno are wrapped in the second slice of bacon. Finally, secure with a toothpick and bake!
Disclosure: As an Amazon Affiliate, I earn from qualifying purchases.
Tools Used in this Recipe
Other Great Recipes
If bacon is your love language, you will want to try this bacon-topped Potato, Leek, and Dill Soup recipe. Need another appetizer recipe? Our Spinach Artichoke Dip is amazing! Or if you’re looking for a tasty and easy entrée, this Cajun Crab Alfredo recipe fits the bill!
Share the Fun!
We would love to see your version of this recipe! If you make this, share a photo with us by tagging @masonjarsandme on Instagram or visit our Facebook page!
Don’t want to miss another Mason Jars and Me recipe? We have a newsletter!! Just signup for our mailing list and you won’t miss another tasty treat!
- 8 Large Jalapenos
- 1 8oz. Package of Cream Cheese, softened
- 1 t. Garlic Powder
- 1 t. Onion Powder
- 1 C. Cheddar Cheese, shredded
- 1 Package of Sliced Bacon (or 2 slices per jalapenos)
- Mix cream cheese, cheddar cheese, garlic powder and onion powder in a bowl. Place mixture in a quart size storage bag and press to the corner of the bag.
- Wearing gloves, cut the stem end from the jalapeno and slit one side to the tip of the jalapeno.
- Remove ribs and seeds.
- Cut the corner of the storage bag with the cheese mixture, and fill each jalapeno with the cheese mixture.
- Wrap the jalapeno with one slice of bacon length-wise to cover the open cap and slit. Then wrap the second piece of bacon around whole jalapeno popper. If needed, secure the bacon with a toothpick.
- Repeat until all jalapenos are filled and wrapped.
- Place jalapenos on a backing rack set on a cookie sheet which has a lip. (You need a cookie sheet with sides to avoid grease from leaking all over the oven. You may also want to line the cookie sheet with foil for easier cleanup afterward!)
- Bake for 50 mins at 350 degrees or until the bacon is cooked through.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 255mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 7g