Crunchy Bacon Cheddar Jalapeno Poppers

Crunchy bacon cheddar jalapeño poppers are an appetizer everyone won't be able to get enough of! Jalapeños stuffed with cheese, sweet and crunch bacon and a garlic aioli drizzle on top!

I feel like everyone loves jalapeño poppers and they are a pretty common appetizer when it comes to game days, tailgates, BBQ's and whenever the occasion hits. But crunchy bacon cheddar jalapeño poppers..... my friends are NEXT LEVEL!

I have take a classic app and elevated it with:

• a sweet and tangy cream cheese cheddar filling
• a crunchy candied bacon topping
• and a garlic aioli drizzle sending it over the edge!

I meeeaaannnnnn HELLO! Just when you thought these couldn't get any more delicious, we all were wrong!

Jump to:

• Ingredients
• Instructions
• Jalapeño Popper Tips
• More Appetizer Recipes
• Recipe

Ingredients

There are 3 different elements to this dish. The filling, crunchy bacon topping, and garlic aioli.

• Jalapeños
• Cream Cheese
• Cheddar Cheese - PRO TIP - grate your own cheese and skip the pre-shredded stuff!
• Shallot
• Brown Sugar
• Salt
• Garlic Powder
• White Pepper
• Mustard Powder

Crunchy Bacon Topping

• Bacon
• Fig or Raspberry Jam - both are delicious and I couldn't choose! I switch out depending on what I have on hand.

Garlic Aioli Drizzle

• Mayonnaise
• Lemon
• Garlic Clove
• Salt
• Pepper
• Mustard Powder
• Cayenne

Instructions

There are just a couple of steps in making this, so just follow the order below for the best and quickest results. AND see below for make-ahead tips!

STEP 1 - Garlic Aioli

1. In a small bowl combine all of the aioli ingredients. I like to use a Microplane to grate the garlic. Whisk to combine and set in the fridge to rest until needed.

STEP 2 - Crunchy Bacon

1. Using kitchen shears, cut bacon into small pieces and place it inside a large skillet. Turn on medium to medium-low heat and look until the bacon bits are nice and crispy. 
2. Remove the bits from the skillet with a slotted spoon and place them on a plate lined with paper towels to cool and drain until needed.

STEP 4 - Cream Cheese Filling

1. Preheat the oven to 400 degrees.
2. Freshly grate the cheddar cheese.
3. In a bowl, add the softened cream cheese, grated cheddar cheese, and the rest of the ingredients. Mix with a spatula until combined and smooth.
4. Slice each jalapeño in half. Scrape out the seeds and ribbing of each pepper with a spoon.
5. Spoon some of the cream cheese mixture inside each jalapeño and place them on a baking sheet lined with foil or parchment paper. Stuff each one until all the cheese is used.
6. Place in the oven and bake for 10 minutes.

Step 5 - Assembly

1. Once the poppers have finished cooking, remove them from the oven.
2. In a bowl add the crispy bacon bits and 1-2 tablespoons of desired jam. Mix gently until the bacon is coated. Wait to do this until right before serving to keep the bacon as crispy as possible.
3. Place the poppers on a serving platter.
4. Place some of the candied bacon on top of each popper.
5. Spoon garlic aioli into a zip tip bag and snip a very tiny bit off the corner. Drizzle aioli over the top of each popper and serve immediately!

Jalapeño Popper Tips

Raise your hand if you have diced jalapeños and a couple of hours later wiped your nose or eyes and IMMEDIATELY regretted that choice!

ME!

I think we all have.

The jalapeño juice burn and hours of lingering is NO JOKE!

I always like to wear some disposable gloves when working with jalapeños at all. Double up if you want even! Using a spoon to scrape out the insides is helpful as well to avoid getting any of the juice and oils on your hands.

Always wash your hands thoroughly after working with jalapeños, even when wearing gloves. Avoid touching your face for a couple of hours after.

Make-Ahead Tips
1. The garlic aioli can be made and kept in the fridge until needed for up to 5 days prior.
2. The bacon bits can be made and kept in the fridge until 5 days prior. Do not mix with jam until right before serving.
3. The cream cheese filling can be made and kept in the fridge until 3 days prior.
4. You can stuff the jalapeños will the filling and store them covered in the fridge for 24 hours prior to baking.
5. It is best to assemble everything with the candied bacon and aioli drizzle right before serving.

More Appetizer Recipes

• Easy Skillet Chorizo Cheese Dip
• Sausage Ball Recipe
• Classic Southern Deviled Eggs
• Cheesy Bacon Wrapped Plantain Bites
• Goat Cheese Stuffed Dates Wrapped in Bacon
• Everything Bagel Bites Stuffed with Cream Cheese
• 3 Ingredient Chili Cheese Dip
• Easy Garlic Knots

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Recipe

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