These Bacon Wrapped Jalapeño Poppers are a quick, flavorful, and keto-friendly snack that fits perfectly into a paleo lifestyle. With creamy cheese, crispy bacon, and just the right kick of heat, they’re a satisfying bite-sized treat that feels indulgent without breaking your diet. Packed with protein and healthy fats, they’re a smart choice for busy people who want something tasty and low in carbs. Whether you’re prepping ahead or whipping up a fast appetizer, these poppers bring bold flavor with minimal effort. One bite and you’ll be hooked on their irresistible, smoky, spicy crunch!
Ingredients
- 4 large jalapeño peppers
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp ground black pepper
- 4 slices bacon, uncooked
- 1 tbsp chopped fresh chives (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.
- Wash the jalapeño peppers and slice each one in half lengthwise. Use a spoon to carefully remove the seeds and membranes. Set the cleaned halves aside.
- In a small bowl, mix together the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and ground black pepper until smooth and well combined.
- Using a spoon or small spatula, fill each jalapeño half with the cream cheese mixture, pressing the filling in gently so it stays in place.
- Cut each slice of bacon in half crosswise, then wrap one half slice of bacon around each stuffed jalapeño half, securing the bacon with a toothpick if needed.
- Place the bacon-wrapped jalapeños on the prepared baking sheet, leaving a little space between each piece to allow even cooking.
- Bake in the preheated oven for 20–25 minutes, or until the bacon is crispy and the peppers are tender. For extra crispiness, you can broil them for an additional 1–2 minutes at the end—watch closely to avoid burning.
- Remove from the oven and let cool for 5 minutes before serving. Sprinkle with chopped fresh chives if using.
Nutritional Information
Calories: 310
Protein (g): 11
Fat (g): 27
Carbohydrates (g): 6
Fiber (g): 1
Sugar (g): 3
Sodium (mg): 550
Storage Instructions
Store leftover bacon wrapped jalapeño poppers in an airtight container in the refrigerator for up to 3–4 days. If you’d like to freeze them, place the cooled poppers on a baking sheet in a single layer to flash freeze for about an hour, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. For best results, freeze before baking, then bake from frozen when ready to serve.
Reheating Instructions
To reheat, place the poppers on a baking sheet and warm in a preheated oven at 350°F (175°C) for 10–15 minutes, or until heated through and the bacon is crisp. Avoid microwaving, as it can result in soggy bacon. An air fryer can also be used for extra crispness — heat at 350°F for 5–7 minutes.
Modifications and Enhancements
You can add finely chopped cooked chicken or turkey to the cheese mixture for additional protein while keeping the recipe paleo-friendly. Swapping regular cream cheese for a dairy-free alternative (such as cashew-based cream cheese) maintains a paleo approach and suits those avoiding dairy. Mixing in finely chopped spinach, kale, or cooked mushrooms will boost fiber and micronutrient content without overpowering the flavor. A sprinkle of nutritional yeast can be used in place of cheddar for a cheesy taste if following strict paleo or avoiding dairy.
