Jalapeño Poppers with Bacon

These jalapeño poppers are filled with a cream cheese mixture, topped with crumbled bacon pieces, and then baked to perfection. You won’t be able to stop at one! 

Appetizers are just what you need to start any party off right! If you want some more appetizer ideas then try this dip, these egg rolls, or this amazing cheesy bread. They will FLY off of your table!

Jalapeño Poppers Recipe with Bacon

The party just got started with these jalapeño poppers! Add a little heat to your party, then cool it down with a creamy cheese blend that is stuffed full in each jalapeño. Every bite will start with a cool, creamy stuffing and then end with a soft crunch and a little spice to wake you up! With the bacon crumbled in the mix, you will have a savory, spicy, and a little bit salty appetizer that will be the talk of any party!

Jalapeños are essential with this recipe. These are a little spicy, but they have a smooth, cool taste to bring down that heat with the cream cheese mixture. These jalapeño poppers are baked, not fried. By baking your jalapeño poppers, you will have a tender jalapeño rather than a crispy or crunchy one from being fried. I prefer to chop the bacon and crumble it. You can add ground meat or different seasonings and spices to these jalapeño poppers to make them more hearty and flavorful.

Ingredients You Need to Make Jalapeño Poppers

Jalapeños are essential with this recipe! If you want to remove some heat, then when you slice the jalapeno in half and remove the seeds inside. These are what hold most of the heat. See the recipe card at the bottom of the post for exact measurements.

• Jalapeños: Pick fresh, bright green and bigger than average jalapeños. Then they are easier to stuff and hold!
• Cream cheese: Soften your cream cheese and add it to the mix. This helps cool down the spicyness of the jalapeño.
• Garlic powder: This is a seasoning that adds to the jalapeño popper.
• Salt and pepper: Add these to your preferred taste!
• Cheddar cheese: Shred some of this up and add it to the cream cheese. It tastes so good!
• Bacon: Pre-cook your bacon and then remove the excess grease. When you are finished cooking it then crumble or cut it into small pieces.
• Green onions: Make these thinly sliced and then place them in the mixture.

How to Make

Jalapeño Poppers

These only take a few minutes to whip up. They are so fresh and delicious that they will soon become your go-to appetizer for any get-together!

1. Preheat oven and slice the jalapeños: Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and then use a spoon to remove the seeds and veins.
2. Combine filling mixture: In a medium sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
3. Add mixture to jalapeños and bake: Spoon the mixture evenly in the jalapeños and place on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

Tips for Making Jalapeno Poppers

These jalapeño poppers taste so good! Here are a few tips that you can try out to make sure that yours turn out just right.

• Cutting jalapeños: Make sure to wear gloves while cutting jalapeño peppers. This will protect your hands from burning your skin.
• How to slice your jalapeño: Slice them in half lengthwise and remove the rib and seeds for less spicy jalapeños. 
• Control the spice level: Take out the rib inside the jalapeño and then remove all of the seeds for a less spicy jalapeño.
• Bacon: Cook the bacon and drain the grease. Then, chop or crumble it into pieces. Use pre-cooked bacon or even crumbled bacon in a jar to speed up the process.
• Cheese: Try blending cheeses together and changing the cheeses up. Add extra cheese on top to bake over the jalapeño poppers.
• Crispier poppers: For a crispier jalapeno poppers, bake them on the top wire rack in the oven.
• Different types of cooking jalapeño poppers: Grilling or using the air fryer are great ways to enjoy jalapeño poppers.

What goes with Jalapeño Poppers?

These baked jalapeño poppers stand out on their own and can be eaten as-is but…If you want to take them to the next level and switch things up then try to add a dip!

Add a dip:  If you love to dip then try dipping them in a classic ranch dressing, blue cheese dressing, or a cilantro lime creamy dressing. These dressings will turn down the heat and help with the spice level!

Different Stuffing Flavors to Try

There are so many ways of stuffing a jalapeño popper. I have a classic, simple way of stuffing my jalapeño poppers with bacon. You can create different flavors and fun ways to add to your baked, stuffed jalapeño popper with these varieties.

• Cheese: Goat cheese, mozzarella, Colby jack or Monterey cheese.
• Meat: Wrapped bacon jalapeños, shredded chicken, ground beef or crab meat.
• Vegetables: Bell peppers, mushrooms, chopped onions.
• Seasonings: Cayenne pepper, garlic salt or red pepper flakes.

How to Store Leftovers

These jalapeño poppers go fast and disappear quickly. I tend to double the batch before I take them to a party! If you end up having some leftovers then here is how you can store them to eat later.

• Make the stuffing in advance: Add all the cheese, cream cheese and seasoning mixture together. Cover and place in an airtight container for 3 to 5 days.
• Keep them in the refrigerator: Prepare your mixture and stuff each of your jalapeños. Before cooking them place them in an airtight container and refrigerate until you are ready to bake them. They will stay in your refrigerator for 3 to 5 days.
• Can you freeze you jalapeño poppers? Yes! Stuff the peppers with the cheese mixture and then put them in an airtight container. Try not to stack them. You can freeze for up to 1 month. When you are ready to bake them then place them on a baking sheet and bake for 25 to 30 minutes. There is no need to thaw them.
• Warming up: Place them in the oven for 20 to 25 minutes or until they are tender and warmed through.

More Recipes with Bacon

I am one of those people who believes that bacon really does make everything better! These jalapeño poppers are really next level delicious because of the crumbled bacon. Here are a few more of my favorite bacon recipes that you must try! They are super easy and everyone loves them.

Dinner

Creamy Bacon Carbonara

Appetizers

Jalapeño Bacon Cheese Ball

Appetizers

Chicken Bacon Ranch Pinwheels

Dinner

Easy Bacon Fried Rice

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Jalapeño Poppers with Bacon

These jalapeño poppers are filled with a cream cheese mixture, topped with crumbled bacon pieces, and then baked to perfection. You won't be able to stop at one! 

Course Appetizer

Cuisine American, Mexican

Keyword how to make jalapeno poppers, jalapeno poppers, jalapeno poppers baked, jalapeno poppers recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 20 jalapeños

Calories 123kcal

Author Alyssa Rivers

Ingredients

• 10 large jalapeños
• 8 ounce cream cheese softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 cup shredded cheddar cheese
• 1/2 pound bacon cooked and crumbled
• 1/4 cup green onions sliced

Instructions

• Preheat the oven to 400 degrees. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
• In a medium-sized bowl, combine the cream cheese, garlic powder, salt, pepper, cheddar, bacon, and green onions.
• Spoon the mixture evenly in the jalapeños and place it on a baking sheet. Bake for 20 minutes or until the jalapeños are tender.

Notes

Updated on January 19, 2022

Originally Posted on November 5, 2019

Nutrition

Calories: 123kcal | Carbohydrates: 1g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 223mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 1mg

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The BEST Whole Wheat Bread

One slice of this amazing whole wheat bread and you’ll be addicted! It’s warm, soft, and tender, sweetened to perfection with honey!

Once you start making bread at home, you won’t want it any other way. Not only do you end up with absolutely delicious bread, but it’s also a fun process and makes your kitchen smell like a dream! You’ll have to try homemade sourdough, rye, and Amish friendship bread next!

Amazing Honey Wheat Bread Recipe

Making homemade bread is one of my favorite ways to spend my day. Something about the whole process is fun and therapeutic! Starting from a simple yeast mixture and ending up with a delicious loaf of bread is extremely satisfying. Wheat bread, specifically, is one of my favorites. It’s so hearty and flavorful with the perfect hint of sweetness. Use your tasty wheat bread for sandwiches, with butter and jam, or have it on its own! It’s that good! Once this bad boy comes out of the oven, I can’t resist having a few slices while it’s warm.

I love making bread at home because I know everything that goes into it. No preservatives, just simple ingredients! Wheat bread is great, too, because it’s loaded with fiber and helps to keep you feeling full longer! Anything that tastes this good but is healthy too is a must-make. This recipe is a keeper! You’re going to love having it in your baking arsenal. Have a newfound love of bread-making? Try making your own sourdough starter next!

Whole Wheat Bread Ingredients

The best recipes use simple ingredients! I love how short and sweet the list is. It makes it perfect for throwing together when you get a craving for fresh bread! If you’re looking for exact measurements, they can all be found in the recipe card below.

• Water: Used to activate yeast and add moisture to wheat bread mixture.
• Milk: Milk enriches your bread and gives it that soft, tender quality.
• Honey: For the perfect sweetness! You can swap this out for molasses or maple syrup, as well.
• Active Dry Yeast: This needs to be activated in a water milk mixture before use.
• Unsalted Butter: The fat content in butter helps to make your bread nice and soft.
• Salt: A must for flavor! Skip the salt, and you’ll be left with bread that tastes like cardboard.
• Whole Wheat Flour: The MVP of this recipe! Whole wheat flour is loaded with vitamins and fiber. It tastes great, too!

Let’s Make Some Bread!

Don’t let making bread from scratch intimidate you! Follow each of these steps, and you’ll have a yummy loaf baking away. Be warned- it gets addictive! Try 1-hour rolls or English muffins next!

Preparing Yeast and Dough

1. Activate Yeast: First, warm the water and milk to 105°-115°F and pour into the bowl of a stand mixer. Stir in the honey and yeast. Then, set aside for 5-10 minutes until the mixture has become frothy.
2. Mix in Remaining Ingredients: Add the salt, melted butter and flour to the bowl. Mix together using the paddle attachment. Once fully combined, clean off the paddle and switch to the dough hook. Knead on low speed for about 8-10 minutes. If the dough is very sticky, add more flour 1-2 tablespoons at a time until it is only slightly sticky. It can be beneficial to also pause the mixer so you can fully scrape down the bowl to ensure all of the dough is being well kneaded.

Proofing and Baking

1. Transfer to Oiled Bowl: Once the dough is smooth and soft, remove gently to a large oiled bowl. Try to keep the dough in a ball as you transfer it. Turn the dough once in the bowl to coat it all with oil and then cover with a kitchen towel and set in a warm place. Let it rise for 45-60 minutes, or until doubled in size.
2. Work Dough: Once it has doubled in size, spray a 9×5 bread pan with cooking spray and set aside. Gently punch down the dough to remove any air bubbles. Transfer the dough to a lightly floured surface and work the dough into a ball and then gently shape that ball into a loaf that is just about 9 inches long. Place it in the prepared bread pan.
3. Proof: Cover with a kitchen towel and again set the pan in a warm place. Let is rise for 30-45 minutes, until it’s just about doubled in size. When it is almost doubled, preheat the oven to 350°F.
4. Bake: Bake for 30-35 minutes, or until the internal temperature reads 190°.
5. Cool: Lastly, let your whole wheat bread cool for at least 15-20 minutes before removing from the pan. Allow it to cool completely before slicing in order to avoid your bread turning gummy.

Tips for Making the Best Bread

It can be tricky to make that perfect loaf of wheat bread. Here are a few of my favorite tips to get it on your first go!

• Create a Proofing Drawer: If you’re having trouble getting the dough to rise, or if you want it to rise faster, preheat the oven to 170°. Right before putting the covered dough in the oven to rise, turn it off and use a clean spray bottle to spray the bottom and sides of the oven well with water. This will create a warm, moist environment to help the dough rise. This also helps if your kitchen tends to be on the cooler side or you live in a very dry climate.
• Using Buttermilk: If you want your bread to have a tangier flavor, you can swap out milk for buttermilk. The acid in buttermilk also gives your bread a more tender crumb. If you don’t have any on hand, it’s super easy to make at home. Find my buttermilk recipe here!
• Don’t Overmix: Only mix and work your dough as needed. If you knead your dough too much, gluten may develop- leaving your loaf hard and rubbery. Don’t let your hard work go to waste!
• Adding Texture: I love adding nuts to my wheat bread. It gives it a boost of flavor and texture! Pistachios, pecans, walnuts, hazelnuts, you name it! Fold them gently into your dough for a pop of nutty goodness.
• Use For: Wheat bread works great for avocado toast, dipping in soup, and sandwiches! You’re going to love how homemade bread upgrades all of your favorite recipes.

Storing Your Honey Whole Wheat Bread

Now that you’ve made a lovely loaf of bread, here’s how to store and keep it fresh! Homemade bread never lasts long at my house. It’s too good!

• At Room Temperature: Wrapped in plastic wrap or in an airtight container or bread bag, your wheat bread will keep for up to 5 days.
• In the Freezer: Your wheat bread will keep in freezer bags for 3-6 months. You can freeze individual slices and even toast them straight out of the freezer for convenience! For entire loaves, thaw overnight in the fridge before use.

Uses for Dry Bread

Maybe your wheat bread sat out a little too long, and now it’s dry or stale. Don’t throw it out! Bread at this state is actually quite useful! You can use it to make some whole wheat croutons, bread crumbs, french toast, and bread pudding!

More Homemade Bread Recipes

Bread made from scratch is the best way to have it! Here are a few more easy homemade bread recipes to have under your belt. Not only does homemade bread taste a million times better, but it’s healthier and you know exactly what’s going into it. Let’s bake!

Bread

Grandma’s Perfect Homemade Bread

Bread

Miracle No Knead Bread

Side Dishes

Perfect Soft and Buttery Rolls

Bread

Bagels

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Whole Wheat Bread

One slice of this amazing wheat bread and you'll be addicted! It's warm, soft, and tender, sweetened to perfection with honey!

Course Side Dish

Cuisine American

Keyword wheat bread, whole wheat bread

Prep Time 2 hours 30 minutes

Cook Time 35 minutes

Total Time 3 hours 5 minutes

Servings 12 slices

Calories 179kcal

Author Alyssa Rivers

Ingredients

• 1 cup water
• ½ cup milk
• ¼ cup honey
• 2 ¼ teaspoon active dry yeast 1 packet
• 3 tablespoons unsalted butter melted
• 1 ½ teaspoon salt
• 3 ½ cups whole wheat flour more as needed

Instructions

• Warm the water and milk to 105°-115° and pour into the bowl of a stand mixer. Stir in the honey and yeast. Set aside for 5-10 minutes until the mixture has become frothy.
• Add the salt, melted butter, and flour to the bowl. Mix together using the paddle attachment. Once fully combined, clean off the paddle and switch to the dough hook. Knead on low speed for about 8-10 minutes. If the dough is very sticky, add more flour 1-2 tablespoons at a time until it is only slightly sticky. It can be beneficial to also pause the mixer so you can fully scrape down the bowl to ensure all of the dough is being well kneaded.
• Once the dough is smooth and soft, remove gently to a large oiled bowl. Try to keep the dough in a ball as you transfer it. Turn the dough once in the bowl to coat it all with oil and then cover with a kitchen towel and set in a warm place. Let it rise for 45-60 minutes, or until doubled in size.
• Once it has doubled in size spray a 9×5 bread pan with cooking spray and set aside. Gently punch down the dough to remove any air bubbles. Transfer the dough to a lightly floured surface and work the dough into a ball and then gently shape that ball into a loaf that is just about 9 inches long. Place it in the prepared bread pan.
• Cover with a kitchen towel and again set the pan in a warm place. Let it rise for 30-45 minutes until it is just about doubled in size. When it is almost doubled, preheat the oven to 350°.
• Bake for 30-35 minutes, or until the internal temperature reads 190°.
• Let the bread cool for at least 15-20 minutes before removing it from the pan. Allow it to cool completely before slicing in order to avoid your bread turning gummy.

Nutrition

Calories: 179kcal | Carbohydrates: 32g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 299mg | Potassium: 167mg | Fiber: 4g | Sugar: 6g | Vitamin A: 107IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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