Grilled Bacon-Wrapped Jalapeño Poppers are the ultimate party appetizer! Stuffed with cream cheese and wrapped in crispy bacon, these Bacon-Wrapped Jalapeño Poppers are low-carb, gluten-free, and full of flavor. Instructions provided for grilling, baking, and air-frying.
Looking for more recipes that bacon simply makes better? Check out my recipes for Bacon-Wrapped Dates, Bacon-Wrapped Pork Tenderloin, Ranch Potato Salad, and BLT Salad.
Grilled Jalapeño Poppers at a Glance
What is not to love about Jalapeño Poppers?! A rich, creamy filling contrasted against a spicy jalapeño is a bit magical. But when you trade out the classic heavy breadcrumb coating for a salty, crispy slice of savory bacon, that is where the REAL magic happens.
- Big on Flavor. As the bacon cooks, it adds a smoky, salty, rich flavor to both the cream cheese filling and jalapeño pepper, while creating a crispy exterior on the jalapeño poppers.
- Low-Carb & Gluten-Free. Because bacon replaces the breading, this jalapeño popper recipe is gluten-free and low in carbs.
- Easy to Prepare. Using just a handful of ingredients, jalapeño poppers only take about 10 minutes to prep.
- Grill, Bake, Smoke, or Air-Fry. I have provided instructions for not just grilling jalapeño poppers, but baking, smoking, and air-frying them. The results are delicious using ANY cooking method.
Just be warned, you may need to make a double batch! These jalapeño poppers vanish fast, sometimes quicker than even air fryer chicken wings.😉
Happy Cooking! xo Kristen
Notes on Ingredients & Equipment
- Jalapeños: Select relatively large jalapeño peppers so that they are easy to stuff.
- Cream Cheese: Use low-fat or full-fat cream cheese, but do NOT use fat-free cream cheese as it may separate when cooked.
- Bacon: Bacon holds in the creamy filling and adds salty, smoky richness. Stick with classic unflavored bacon for best results.
- Seasonings: Garlic powder, onion powder, and smoked paprika add both savory and smoky undertones. Feel free to use regular paprika if you do not have smoked paprika.
- Toothpicks: Wooden toothpicks will help to secure the bacon to the jalapeño.
How to Make Bacon-Wrapped Jalapeño Poppers
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Soak Toothpicks in Water. Place the toothpicks in a shallow dish, cover with water, and let soak for at least 15 minutes. Soaking helps prevent them from burning or splintering during the cooking process.
- Prepare Cream Cheese Filling. Mix cream cheese with salt, garlic powder, onion, powder, and paprika until well combined. Super simple.
Kristen’s Tip
Be sure the cream cheese is at room temperature, so that it is easy to combine with the dried spices.
- Prepare Jalapeños. Slice jalapeño peppers in half lengthwise and remove seeds and ribs to help control the level of spice and make a nice empty cavity to fill the jalapeños with the filling. I find a melon baller or small spoon works wonderfully to remove the seeds.
Use Caution
I recommend using plastic gloves OR washing your hands very thoroughly after handling the jalapeño peppers to protect your skin and eyes.
- Stuff the Jalapeños. You want to fill each half of the jalapeños with the cream cheese mixture so that the cavity is full, but not overflowing with cream cheese or the filling will not be contained by the bacon.
- Wrap with Bacon. Wrap the bacon around the jalapeño, using a toothpick to secure in place. Avoid overlapping bacon so it crisps properly. Keep in mind, unless the jalapeños are really large you will only need half a slice of bacon per popper.
- Grill the Jalapeño Poppers. Place the Jalapeño Poppers onto a preheated grill or grill plate and grill on medium-high heat for 6 minutes, flip, lower the heat and continue to grill for 10-15 minutes, or until the bacon is fully cooked and as crispy as you like.
Alternative Cooking Methods
While this recipe was originally designed as one for grilled jalapeño poppers, through the years I have tried (with success) alternative cooking methods. You can’t go wrong with any of these methods.
- Air Fryer Jalapeño Poppers: Assemble as directed. Place poppers, cavity side up in the basket or tray of an air fryer. Air fry at 350℉ (175℃) for 13-16 minutes, or until bacon is crispy. No need to flip midway through cooking.
- Baked Jalapeño Poppers: Assemble as directed. Bake at 425℉ (220℃) for 17-22 minutes or until bacon is crisp.
- Smoked Jalapeño Poppers. Assemble as directed. Place the assembled jalapeño poppers, cavity side up, on a smoker heated to 200℉ (95℃). Cook for 25-30 minutes until the jalapeños are soft and the bacon is nearly cooked through, but not yet crispy. Turn the smoker up to 375℉ (190℃), flip the poppers, and continue to smoke for an additional 10 minutes, or until bacon is crispy and rendered.
Tips + Modifications
- For Super Crispy Bacon: If you like really crispy bacon or you are using thick-cut bacon, I recommend partially cooking the bacon before assembling the jalapeño poppers. To do this, place the bacon on a heat-safe plate lined with paper towels and microwave for 2 minutes OR bake the bacon on a sheet pan lined with a baking rack for 5 minutes at 400℉ (200℃). Let the bacon cool slightly and then assemble and cook as directed.
- Add Cheese: Add up to ½ cup shredded cheddar or Colby cheese to the cream cheese mixture for a really cheesy filling.
- Make-Ahead: Assemble jalapeño poppers up to baking/grilling. Place in an airtight container and refrigerate for up to 48 hours. Remove from the refrigerator and let sit at room temperature for 15-20 minutes before cooking as desired.
More Favorite Appetizer Recipes
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Prevent your screen from going dark
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Soak 12 wooden toothpicks in a bowl of warm water for 15-30 minutes.
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Cut 6 large jalapeños in half lengthwise and remove the ribs and seeds. Wear gloves or wash hands well after handling the jalapeños to protect your skin and eyes.
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In a large mixing bowl, mix together 8 ounces cream cheese (softened), 2 teaspoons smoked paprika, ½ teaspoon kosher salt, ½ teaspoon garlic powder, and ½ teaspoon onion powder together until well combined.
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Fill the cavity of each jalapeno with the cream cheese mixture, and then half a slice of bacon securely around the jalapeño to cover the filling. Secure with one or two of the soaked toothpicks.
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To Grill Jalapeño Poppers: Place the prepared poppers cut side down directly onto a grill heated to medium heat. Grill for 6-7 minutes, or until the bacon begins to crisp up. Gently flip over, reduce the heat to medium-low, cover the grill and continue to grill for an additional 10-13 minutes or until the bacon is fully cooked and the jalapeños are softened.
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To Bake Jalapeño Poppers: Place the assembled poppers onto a broiler pan or a baking sheet lined with a metal rack. Bake at 425℉ (220℃) for 17-22 minutes or until bacon is crisp.
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To Air-Fry Jalapeño Poppers: Place assembled jalapeño poppers, cavity side up in the basket or tray of an air fryer. Air fry at 350℉ (175℃) for 13-16 minutes, or until bacon is crispy. No need to flip midway through cooking.
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To Smoke Jalapeño Poppers: Place the assembled jalapeño poppers onto a smoker heated to 200℉ (95℃), cut side up. Smoke for 25-30 minutes until the jalapeños are soft and the bacon is nearly cooked through, but not yet crispy. Turn the smoker up to 375℉ (190℃), flip the poppers, and continue to smoke for an additional 10 minutes, or until bacon is crispy and rendered. Keep a close eye on the poppers as to not burn the bacon.
Add Cheese: Add up to ½ cup shredded cheddar or Colby cheese to cream cheese mixture for a really cheesy filling.
Make-Ahead: Assemble jalapeño poppers up to baking/grilling. Place in an airtight container and refrigerate for up to 48 hours. Remove from the refrigerator and let sit at room temperature for 15-20 minutes before cooking as directed.
Leftovers: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, it is best to pop under the broiler for 2-3 minutes to warm through and re-crisp the bacon up.
Tip for Working with Jalapeños: Wear disposable gloves when dealing with jalapenos or wash your hands thoroughly after handling and do not touch your eyes or mouth.
Calories: 88kcalCarbohydrates: 2gProtein: 3gFat: 7gSaturated Fat: 3gCholesterol: 17mgSodium: 259mgPotassium: 98mgSugar: 1gVitamin A: 335IUVitamin C: 10.1mgCalcium: 29mgIron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally posted in 2016 and updated in 2025.
