Jalapeño Poppers With Cheese and Bacon Filling
These jalapeno poppers are filled with a combination of cream cheese, cheddar cheese, and optional bacon. Bacon takes them over the top, but leave it out if you like.
These jalapeño poppers always disappear fast. The filling is simple—just cream cheese, cheddar, and a little bacon if you want it—and the coating fries up crispy and golden every time. They walk that perfect line between spicy, creamy, and crunchy.
I’ve made these for snacking, game days, and gatherings, and they’re always a hit. If you prefer them a little milder, you can scrape out every bit of the seeds and membranes; for more kick, leave a touch behind. Serve them with salsa or picante sauce, or enjoy them just as they are.
What You’ll Like About This Dish
Perfectly crispy. Double-dipping the peppers gives them a great crunchy coating.
Cheesy filling. Cream cheese and cheddar make a rich, melty center.
Customizable heat. Control the spice depending on how much membrane you remove.
Ingredient Notes
- Jalapeño peppers: Choose large, firm peppers; scrape out seeds for a milder popper.
- Cream cheese: Softened so it blends smoothly with the cheddar.
- Cheddar cheese: Adds sharp flavor and helps the filling melt nicely.
- Bacon (optional): A small amount adds smoky richness.
- Milk: Helps the flour and breadcrumb coating adhere.
- Flour: The first layer of the crispy coating.
- Breadcrumbs: Fine crumbs give the best crunch.
- Salsa or picante sauce: A simple and flavorful dipping option.
Steps to Make Jalapeño Poppers With Cheese and Bacon Filling
- Prep a baking sheet and heat the oven to keep batches warm.
- Halve and clean the jalapeños.
- Mix the cream cheese, cheddar, and bacon, and fill the peppers.
- Dip in milk, then flour, and let dry briefly.
- Dip again in milk and then breadcrumbs; let dry again.
- Heat the oil to frying temperature.
- Fry the poppers in small batches until golden and crisp.
- Drain and keep warm in the oven while frying remaining batches.
Tips for Jalapeño Poppers
- Wear gloves when handling peppers to avoid irritation.
- Drying between coating steps helps the breading stick better.
- Keep the oil at a steady temperature to ensure even browning.
- Use a wire rack instead of paper towels if you want maximum crispness.
Recipe Variations
- Bacon-free. Skip the bacon for a simple cheesy filling.
- Cilantro mix-in. Add chopped cilantro to the filling for fresh flavor.
- Extra spicy. Leave some membranes in or add minced fresh jalapeño to the filling.
- Herb version. Mix in green onions or parsley for a milder variation.
- Panko crunch. Use panko breadcrumbs for an even crispier coating.
Serving Suggestions
- Serve with salsa, picante sauce, or a creamy ranch dip.
- Pair with burgers, tacos, or grilled meats.
- Add them to an appetizer platter with wings and nachos.
- Choose a cooling dip like sour cream to balance the heat.
- Top with extra bacon or shredded cheese for presentation.
How to Store
Refrigerate: Store leftover poppers in an airtight container for up to 3 days.
Reheat: Warm in the oven or air fryer to re-crisp the coating.
Freeze: Freeze before frying on a parchment-lined tray, then transfer to a freezer bag. Fry from frozen, adding a minute or two as needed.
Jalapeño Poppers With Cheese and Bacon Filling
Ingredients
- 18 large jalapeno peppers
- 8 ounces cream cheese, room temperature
- 1 cup shredded cheddar cheese, 4 ounces
- 1 to 2 strips bacon, cooked and crumbled, optional
- 1 cup milk
- 1 cup all-purpose flour
- Dash kosher salt
- 1 cup breadcrumbs, fine dry
- 1 cup salsa, for serving (about 1/2 to 3/4 cups)
Instructions
- Heat the oven to 200 F.
- Line a large baking sheet with foil or parchment paper.
- Cut the jalapeno peppers in half, lengthwise. Scrape out the seeds and white ribs and membranes.
- In a second bowl, combine the cream cheese, shredded cheddar cheese, and the crumbled bacon, if using. Blend thoroughly. Fill the pepper halves with the cheese mixture and press the halves back together.
- Pour the milk in a wide shallow bowl.
- Put the flour in another bowl.
- Dip the peppers in the milk and then dip them in the flour. Set the coated peppers on the baking sheet and let them dry for 15 to 20 minutes.
- Put the breadcrumbs in another bowl.
- Dip the peppers in the milk once again and then in the breadcrumbs. Let them dry for another 10 to 15 minutes.
- Meanwhile, heat the vegetable oil to 370 F.
- Place a rack on a large baking sheet.
- Fry the jalapeno poppers, about 4 at a time, until golden brown.
- With a slotted metal spoon, remove the poppers to paper towels to drain.
- Transfer the drained jalapeno poppers to the rack and place them in the warm oven while frying subsequent batches.
- Serve with salsa or picante sauce.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
