Hot, creamy, crispy bacon-wrapped cheesy stuffed jalapeños are one of those irresistible appetizers that disappear fast at every party—from Super Bowl spreads to backyard BBQs and everything in between. These bold, cheesy bites are simple to make, totally crave-worthy, and can even be prepped ahead of time.

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I originally shared this recipe in 2014, and I’ve since updated it with new photos and extra success tips for consistently great results.

These jalapeños are a must-add to your game-day rotation. Between the crispy, salty bacon, ultra-creamy cheese filling, and just-enough jalapeño kick, they check every snack-table box. Don’t be surprised when everyone crowds around the platter asking for the recipe.

Why You’ll Love These Bacon-Wrapped Jalapeños

Extra-creamy, cheesy filling flavored with garlic and smoked paprika
Wrapped in crispy, salty bacon
Made with just 6 ingredients
Always a crowd-pleaser
Make-ahead friendly—assemble the day before, bake when ready
A favorite hand-held appetizer, this scores high on my list of 20+ Super Bowl recipes!

Grab These 6 Ingredients

Jalapeños: Halved jalapeño peppers are the base of this recipe. The bigger the pepper, the more cheesy filling you can fit inside. I like to remove all of the seeds and membranes when I’m making stuffed jalapeños since they’re the main source of fiery heat. Don’t fret—these are still plenty flavorful without the seeds. More on this below.
Cream Cheese: You need 1 block/brick of cream cheese. (If you love cream cheese-based appetizers, try my crab dip or cranberry pecan cheese ball next.)
Shredded Cheese: I typically use shredded cheddar cheese, but pepper jack is also fabulous here.
Garlic: You need 1 clove of garlic to flavor the cheese filling, but feel free to use more if you want extra garlicky bites!
Paprika: Smoked paprika adds a bold, smoky flavor, but if sweet paprika is all you have, that’s fine to use instead.
Bacon: Cut 12 slices of bacon in half widthwise.

How Spicy Are These Stuffed Jalapeños?

Jalapeños can vary in spice level, but typically provide a medium heat… think more zing than burn. Enough to wake up your taste buds without overpowering everything else!

Once roasted or baked, their spicy bite mellows into a subtly sweet, almost smoky flavor.

In recipes like cheesy stuffed jalapeños, their flavor shines as a savory contrast—cutting through rich cheese and bacon with warmth rather than full-on fire.

The spice level is really up to you: Remove the seeds and membranes and you’ll keep the flavor while dialing back the heat; leave them in and the spiciness becomes more pronounced.

Overview: How to Make Them

Bacon wrapped cheesy stuffed jalapeños are incredibly easy to make—just as all football party food should be (looking at you beer cheese dip and sweet & spicy honey Chex mix).

These jalapeños are a great make-ahead option, too. If you’re tailgating in the morning or hosting guests and don’t have time to prep that day, you can assemble the stuffed jalapeños the day before and bake right before serving.

Prepare the peppers. Cut the jalapeño peppers in half lengthwise. Remove the seeds and center membrane.
Make the filling. Combine both cheeses, garlic, and paprika.
Fill the peppers. Spoon the cheesy filling into the jalapeño halves.
Wrap with bacon. Wrap a piece of bacon around each cheese-filled jalapeño. Stick a toothpick through the center to ensure the bacon stays in place.
Bake. Bake the peppers until the bacon is crisp. You can even use the broiler for the last minute or two to really crisp them up!

That’s all there is to it! Serve these while they’re warm, alongside other favorite party snacks, like honey BBQ popcorn chicken, slow cooker turkey meatballs, and seasoned pretzels.

#1 Success Tip for Stuffing Jalapeños

Don’t touch your eyes. As you slice the jalapeños in half and remove the seeds, be careful. I warn you and speak from experience. Wear disposable gloves if you have them and don’t touch your face or eyes during this process—it can really burn!

…or wear your children’s swim goggles, which is what I did the last time I made these. LOL.

P.S. If you love jalapeño, try my jalapeño pepper jack turkey burgers sometime. And don’t miss my jalapeño cheddar soft pretzels!

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Bacon Wrapped Cheesy Stuffed Jalapeños

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 20 reviews

Author: Sally McKenney
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 24 stuffed jalapeño halves
Category: Appetizer
Method: Baking
Cuisine: American

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Description

Halved jalapeños stuffed with cream cheese, shredded cheese, paprika, and garlic and wrapped up with crispy bacon.

Ingredients

12 fresh jalapeño peppers*
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1 cup (113g) shredded cheddar cheese*
1 clove garlic, minced
1/2 teaspoon smoked paprika
12 slices bacon, cut in half widthwise
24 toothpicks

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Instructions

Preheat the oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat, then place a cooling rack on top. Set aside.
Prepare the peppers: Slice the jalapeños in half lengthwise and remove the seeds and center membranes. Arrange them cut-side up and set aside.
Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, shredded cheddar, garlic, and smoked paprika until smooth and combined. (You can also mix everything together by hand with a silicone spatula.) Taste and add a pinch of salt if desired.
Assemble: Spoon the cheese mixture evenly into the 24 jalapeño halves. Wrap each stuffed jalapeño with a half slice of bacon and secure with a toothpick through the center. Arrange on the prepared rack.
Bake for 25–28 minutes, or until the bacon is browned and crisp to your liking. For extra crispiness, switch the oven to broil for the final minute and keep a very close eye on them.
Serve warm. Store leftovers tightly covered in the refrigerator for up to 4 days.

Notes

Make-Ahead Instructions: Assemble the jalapeños up to 1 day in advance and refrigerate until ready to bake.
Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Baking Rack | Electric Mixer (Handheld or Stand) or Silicone Spatula
Peppers: Instead of jalapeño peppers, use mini sweet peppers for a milder option.
Cheese: Shredded Mexican-style or pepper jack cheese are great swaps. For best results, buy a block of cheese and freshly shred it on a box grater.
Air Fryer: These bacon-wrapped stuffed jalapeños can also be made in the air fryer, but you’ll need to work in batches unless you’re using a very large-capacity model. Preheat the air fryer to 375°F (191°C) for 3–5 minutes. Arrange the assembled jalapeños in a single layer in the basket, leaving space between each one so the bacon crisps properly. Air fry for 10–12 minutes, or until the bacon is crisp. Transfer to a plate and repeat with the remaining peppers. Tip: If you’d rather not cook in batches, you can halve the recipe.
Adapted from Kraft.

Sally McKenney

Sally McKenney is a baker, food photographer, and New York Times best-selling author. Her kitchen-tested recipes and step-by-step tutorials have given millions of readers the knowledge and confidence to bake from scratch. Sally’s work has been featured on TODAY, Good Morning America, Taste of Home, People, and more.