These baked Bacon-Wrapped Jalapeño Poppers are an easy make-ahead appetizer. Store in the freezer for game day, movie night, or just any time you are craving a spicy, cheesy, and smoky snack.
Cut the jalapeños in half. Remove the seeds and membrane. (Note 1)
Combine cream cheese and shredded cheddar. Blend together until smooth. Fill each jalapeño half with cheese mixture. Wrap each jalapeño with a half slice of bacon.
Place bacon-wrapped jalapeños on a sheet pan lined with aluminum foil and a baking rack.
Bake for 25-30 minutes until the cheese is oozing and the bacon is brown and crisp.
To make-ahead
Prepare the jalapeños as directed above. Instead of baking, place the peppers on a sheet pan and flash freeze for 30 minutes or until the peppers are firm. Transfer the peppers to a zipper-top freezer bag and store in the freezer for up to 3 months.
When ready to bake, preheat the oven to 425 degrees. Place the jalapeños on a foil-lined sheet pan fitted with a baking rack. Bake until the bacon is crispy and cheese is bubbly. Allow 5-10 minutes extra baking time when baking from frozen.
Notes
When working with spicy peppers, wear disposable gloves to protect from Capsaicin. Capsaicin is the ingredient in peppers that makes them spicy. It can be very irritating to the skin. If you don't wear gloves, wash your hands very thoroughly and avoid touching your eyes and face.
If the cheese filling is extra soft, refrigerate (or freeze) the prepared peppers for 20-30 minutes before baking. This will help prevent the cheese from oozing too much out of the pepper.
Serve these poppers as part of an appetizer spread. Or serve with chicken or steak alongside rice, fruit salad, or green salad.