Bacon wrapped Jalapeno Poppers

Teresa P


This popper can be made two ways hot and spicy OR even a baby can eat it mild.

For Mild- Use mild pork sausage and scrape the peppers clean of seeds and membranes.

For Hot and Spicy- Scrap the seeds out but leave the membranes and use Hot Or Medium Pork sausage (Per level of desired heat).

I hate hot stuff and even I can eat the mild version!!! Excellent finger food for a party or holiday get togethers!Enjoy!!!


★★★★★ 1 vote

Varies but a lot of people
50 Min
45 Min


Add to Grocery List

2 lb
jalapenos, fresh
1 pkg
bulk pork sausage, uncooked
16 oz
cream cheese, room temperature
16 oz
cheddar cheese, shredded
2 pkg
bacon, uncooked
1 bottle
ranch dressing

How to Make Bacon wrapped Jalapeno Poppers


  • 1Prep peppers WEARING GLOVES!!!. Cut peppers in halves length wise (leave on stems). Scrap out all the seeds and membranes. (leave membranes for a hot popper)
  • 2Rinse peppers in cool water. This makes sure the peppers are cleared of the seeds.
  • 3Mix together cream cheese, raw pork sausage, and cheddar shreds in a large bowl.
  • 4Scoop mixture into each pepper half (should be heaping)
  • 5Preheat oven 450 degrees. ( This step is not necessary if cooking on grill)
  • 6Cut bacon in to halves width-wise
  • 7wrap each half with bacon and stab with tooth-pick to hold together.
  • 8Place mixture side up on a baking rack inside a cake pan. (If using a grill, put directly on grill racks.)
  • 9Bake till bacon looks crisp and fully cooked.
  • 10Let set to cool (just long enough they will not burn guest fingers)
  • 11Serve with Ranch Dressing!!! Yummm!!!

Printable Recipe Card

About Bacon wrapped Jalapeno Poppers

Course/Dish: Other Appetizers

Show 7 Comments & Reviews

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