Appetizer: United States – Texas – Jalapeño Poppers

Serving Size: 8

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 24 medium jalapeños (about 1 lb / 450 g)
- 8 oz (225 g) cream cheese, softened
- 1 1/2 cups (170 g) shredded sharp cheddar cheese
- 2 tbsp (30 ml) finely chopped fresh cilantro
- 1 tsp (5 ml) garlic powder
- 1/2 tsp (2.5 ml) smoked paprika
- 1/2 tsp (2.5 ml) kosher salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 12 slices bacon, approx. 12 oz (340 g) — each slice halved crosswise
- 24 toothpicks
- Optional glaze: 1 tbsp (15 ml) brown sugar or maple syrup
- Optional dipping sauce:
  - 1/2 cup (120 ml) sour cream
  - 2 tbsp (30 ml) mayonnaise
  - 1 tbsp (15 ml) lime juice
  - 1 tbsp (15 ml) chopped chives or cilantro
  - Salt and pepper to taste

Instructions

Short Description:
Bacon-wrapped jalapeños stuffed with a creamy sharp-cheddar and cream cheese filling, baked until the bacon is crisp and the cheese is bubbly — a bold, shareable Texas appetizer.

Regional Notes:
This Texas version uses a rich cream cheese-and-sharp-cheddar filling and is wrapped in bacon before baking, reflecting the state's preference for bold, hearty flavors. Unlike simpler fried or jalapeño-only poppers, the bacon wrap and smoky seasonings give these a distinctly Texan, savory profile.

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and set a wire rack on the sheet (the rack lets the bacon crisp all around).
2. Wash jalapeños and cut each in half lengthwise. Using a small spoon, scrape out seeds and membranes; rinse if desired to reduce heat, then pat dry.
3. In a medium bowl, beat the softened cream cheese until smooth. Stir in the shredded cheddar, chopped cilantro, garlic powder, smoked paprika, kosher salt, and black pepper until evenly combined.
4. Use a small spoon or a piping bag to fill each jalapeño half with the cheese mixture, mounding slightly but avoiding overfilling.
5. Wrap each stuffed jalapeño half with a half-slice of bacon: place the bacon strip across the center and wrap so the bacon overlaps on the underside. Secure each with a toothpick through the bacon and pepper.
6. Arrange the bacon-wrapped poppers on the prepared wire rack, seam-side down to help keep them wrapped. If using the optional glaze, lightly brush the tops with brown sugar or maple syrup.
7. Bake in the preheated oven for 20–25 minutes, rotating the pan once halfway through, until bacon is cooked and starting to crisp and the filling is bubbly. If you want extra crispness, broil 1–2 minutes at the end—watch closely to avoid burning.
8. While poppers bake, make the optional dipping sauce: stir sour cream, mayonnaise, lime juice, and chives (or cilantro) in a small bowl; season with salt and pepper to taste. Chill until ready to serve.
9. Remove poppers from the oven and let rest 5 minutes (they will be very hot inside). Transfer to a serving platter and serve warm with the dipping sauce.