If you love Bacon Wrapped JalapeƱo Poppers, you’ve come to the right place! This is our go-to recipe and we are convinced it is the very best. Why? Because instead of a cream cheese filling, we’re using flavorful Garlic & Herbs Boursin cheese, which not only makes these quicker to prep, but gives the best flavor.
You’ll love these jalapeno poppers for a crowd-pleasing game day appetizer or just a fun salty, cheesy snack. They’re quick to prep, and even quicker to eat. We absolutely love them!
For a few more quick and easy appetizer ideas, give my flaky puff pastry spinach and cheese bourekas, smoked salmon roll-ups with cream cheese, or creamy whipped feta dip a try next!
What’s In JalapeƱo Poppers?
The magic is in the combination of 4 simple ingredients: fresh jalapeƱo peppers, Boursin cheese (any flavor, though we love the Garlic and Herbs best), shredded Cheddar cheese, and bacon!
Equipment: you’ll need a rimmed baking sheet, parchment paper or aluminum foil (for easy cleanup!), and a wire rack for the poppers to cool on. Don’t forget toothpicks!
Pro Tip
Don’t use thick sliced bacon!
It won’t cook evenly, and you’ll end up with bits that are chewy or undercooked. Instead, stick with your favorite brand of regular cut bacon.
Make The JalapeƱo Popper Filling
Instead of mixing cream cheese with garlic powder, onion powder, and spices, we’re keeping things simple with one of our favorite cheeses: Boursin!
What is Boursin cheese? Boursin is a wonderful French cheese that while similar to cream cheese, is definitely more savory than tangy. It also has a creamy, yet crumbly texture (though it’s easily spreadable!). Boursin comes in a variety of flavors, but the Garlic & Herbs is undoubtedly our favorite and go-to for these bacon wrapped stuffed jalapeƱos.
To make the jalapeƱo popper filling, simply combine Boursin cheese with shredded Cheddar cheese. That’s it!
If you like things spicy, you can substitute Cheddar cheese for Pepper Jack cheese.
How To Clean JalapeƱos
First tip: wear gloves! JalapeƱo peppers, along with other plants in the Capsicum genus, contain something called capsaicin. When in contact with eyes or tongues, this can cause a burning sensation. So while cleaning jalapenos for this recipe, I pretty much always wear kitchen gloves.
Next, slice the peppers in half, right through the stem down to the bottom. Use a spoon to scoop out the membrane and any seeds, then discard. Repeat until all peppers are clean.
From here, you can simply divide the filling between the halved jalapeƱo peppers. Boursin will hold it’s shape well with the Cheddar cheese, so feel free to press it gently into a flat, even layer.
Ari’s Best Tips!
For best results, use standard sliced bacon, not thick cut. Thick cut sliced bacon would need significantly longer to cook up and crisp. As long as it’s the standard thickness, you can use any variety you like: applewood smoked bacon, sugar free bacon, maple bacon, even turkey bacon if you like!
My biggest tip is to make sure the bacon wraps in a single layer if possible. This will help to ensure it crisps up evenly.
How Long To Cook
Cook at 400Ā°F for 30 minutes. You can begin checking at 25 minutes for doneness, but I really want that bacon to be crispy.
Make-Ahead, Store, & Freeze
JalapeƱo poppers are best enjoyed fresh from the oven. However, they can be prepped up to 2 days in advance, then wrapped tightly with plastic wrap and stored in a fridge until ready to cook.
- Leftovers: Keep in an airtight container in a fridge for 3-5 days.
- Freeze uncooked: Place in a single layer on a baking sheet, then freeze until solid for a few hours (until solid). Transfer to a freezer-safe container, then freeze for up to 3 months. Cook from frozen, adding about 5-10 minutes, as needed.
- Freeze after cooking: Allow the poppers to cool completely, then freeze in a single layer for a few hours (or until completely frozen). Transfer to a freezer-safe container, then freeze for up to 3 months. Reheat in an oven preheated to 375Ā°F for 8-10 minutes, or until the cheese is bubbly and the bacon as crisped up.
These are truly the perfect party appetizer or game day snack, and we can’t recommend them enough!
If you make these Bacon Wrapped JalapeƱo Popper recipe, please let us know by leaving a review and rating below!
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Boursin-Stuffed Bacon Wrapped JalapeƱo Poppers
Video
Equipment
Ingredients
- 6-8 large jalapeƱo peppers halved, seeds and membranes removed
- 5 oz Boursin garlic and herb cheese see note below, room temperature
- 1Ā½ cups shredded Cheddar cheese
- 8 slices bacon cut in half
- Chives thinly sliced, optional, for serving
Instructions
- Stuff the jalapeƱos. Preheat an oven to 400F. Fill each jalapeƱo half with filling, then press gently into a flat layer.
- Wrap with bacon. Wrap each stuffed jalapeƱo with half a slice of bacon, trying to wrap into a single layer if possible. Secure with a toothpick, then transfer to the prepared baking sheet.
- Bake the jalapeƱo poppers. Transfer to a preheated oven and cook for 30 minutes, or until the cheese has melted and browned a bit and the bacon is crisp. Allow to cool slightly, then serve immediately (with chives, if using).
Notes
- Boursin: If you don’t have or don’t want to use Boursin, you can substitute with 5oz cream cheese plus 1 tsp onion salt or garlic salt. Feel free to add 2 tsp of any freshly chopped herbs you like, such as basil, parsley, or thyme.
- Bacon: For most even cooking, we recommend regular sliced bacon,Ā not thick cut.Ā Other than that, use any variety of bacon you like best.
- Storage:Ā Leftovers should be kept in an airtight container in a fridge and will keep for 3-5 days.Ā
- Make-ahead:Ā JalapeƱo poppers are best enjoyed fresh from the oven. However, they can be prepped up toĀ 2 days in advance,Ā then wrapped tightly with plastic wrap and stored in a fridge until ready to cook.
- Freezing: To freeze uncooked: place in a single layer on a baking sheet, then freeze until solid, a few hours. Transfer to a freezer-safe container, then freeze for up to 3 months. Cook from frozen, adding about 5-10 minutes, as needed.
To freeze cooked: allow cooked bacon wrapped poppers to cool completely, then freeze in a single layer, a few hours. Transfer to a freezer-safe container, then freeze for up to 3 months. Reheat in an oven preheated to 375F for 8-10 minutes, or until the cheese is bubbly and the bacon as crisped up.
Had to put them under the broiler for a few minutes to make sure the bacon was fully cooked. Added a little smoked chipotle sauce, which brought out the smokiness of the bacon. Nice! I’d make again. Very little work for a nice app! Thanks!
Thanks for the feedback, Shari! xo, Ari