Bacon Jalapeño Poppers Stuffed with Cream Cheese and Jalapeño Blend Olive Oil

Crisp jalapeño halves get stuffed with tangy cream cheese, wrapped in smoky bacon, and finished with a drizzle of Jalapeno Pepper Infused Olive Oil for a lively layer of peppery heat that wakes up every bite. It’s the kind of appetizer that feels right at home on a game day tray, a backyard cookout, or any table where people like to graze and go back for more.

Garden Infuzions

Bacon Jalapeño Poppers Stuffed with Cream Cheese and Jalapeño Blend Olive Oil

Smoky bacon, creamy filling, and bright jalapeño heat make these poppers a bold appetizer that disappears fast at game day spreads and casual parties.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 poppers

Course: Appetizer, Snack

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 8 large jalapeño peppers
• 8 ounces cream cheese softened
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons Jalapeno Pepper Infused Olive Oil
• 12 slices bacon cut in half
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 tablespoons chopped chives
• 1 tablespoon panko breadcrumbs

Equipment

• 1 Rimmed baking sheet lined with foil or parchment
• 1 Mixing bowl medium size
• 1 set Measuring spoons for oil and seasonings
• 1 small spoon or scoop for stuffing peppers
• 8-16 toothpicks optional, to secure bacon

Method

 

Instructions

1. Preheat the oven to 400°F and line a rimmed baking sheet with foil or parchment.
2. Slice the jalapeños in half lengthwise and remove the seeds and membranes if you want a milder bite.
3. In a medium bowl, mix the softened cream cheese, cheddar, 1 tablespoon of the Jalapeno Pepper Infused Olive Oil, garlic powder, black pepper, and chives until well combined.
4. Spoon the filling into each jalapeño half and smooth it evenly.
5. Wrap each stuffed pepper with a half slice of bacon and secure it with a toothpick if needed.
6. Place the poppers on the prepared baking sheet, seam side down, and sprinkle lightly with panko breadcrumbs.
7. Bake for 20 to 25 minutes, or until the bacon is crisp and the peppers are tender.
8. Drizzle with the remaining 1 tablespoon of Jalapeno Pepper Infused Olive Oil right before serving and serve warm.

Notes

For a cleaner presentation, choose straight jalapeños that sit flat on the baking sheet. If the bacon is browning too quickly, tent the tray loosely with foil during the last few minutes. The drizzle of featured blend is best added after baking so the pepper flavor stays bright.

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Recipe Tips

Use evenly sized jalapeños so they bake at the same pace, and soften the cream cheese before mixing for a smoother filling. A light drizzle of the featured blend before serving adds a fresh pepper note that ties the whole tray together.

Serving Suggestions

Serve these poppers hot from the oven with ranch, chipotle mayo, or a cool sour cream dip. They also make a strong side for burgers, grilled chicken, or a casual snack board.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until the bacon is hot and the filling is warmed through.

Variations

Swap in sharp cheddar for part of the cream cheese, use turkey bacon for a lighter wrap, or add minced chives for a little extra freshness. For a deeper pepper bite, stir a small amount of the featured blend into the filling before stuffing.

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