If you love Bacon Wrapped Jalapeño 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!
What’s In Jalapeño Poppers?
The magic is in the combination of 4 simple ingredients: fresh jalapeño 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 Jalapeño 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 jalapeños.
To make the jalapeño 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 Jalapeños
First tip: wear gloves! Jalapeño 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 jalapeño peppers. Boursin will hold it’s shape well with the Cheddar cheese, so feel free to press it gently into a flat, even layer.
The Best Bacon For Jalapeño Poppers
To make the best bacon wrapped jalapeños, use a 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!
Our 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 400F for 30 minutes. You can begin checking at 25 minutes for doneness, but I really want that bacon to be crispy.
FAQs
Absolutely! Check out our Grilled Jalapeño Poppers — also made with Boursin! — for a smokier taste.
Yes, I’m sure you can! This recipe isn’t written for that method of cooking, so we’d recommend looking for an air fryer bacon wrapped jalapeno recipe that’s been properly tested.
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.
Leftovers will keep in an airtight container in a refrigerator for 3-5 days.
Jalapeño 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.
These are truly the perfect party appetizer or game day snack, and we can’t recommend them enough!
If you make these Bacon Wrapped Jalapeño Popper recipe, please let us know by leaving a review and rating below!
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{Boursin-Stuffed!} Bacon Wrapped Jalapeño Poppers Recipe
Equipment
Ingredients
- 6-8 large jalapeño peppers halved, seeds and membranes removed
- 5 oz Boursin garlic and herb cheese see note below, room temperature
- 1½ cups shredded Cheddar cheese
- 8 slices bacon cut in half
- Chives thinly sliced, optional, for serving
Instructions
- Stuff the jalapeños. Preheat an oven to 400F. Fill each jalapeño half with filling, then press gently into a flat layer.
- Wrap with bacon. Wrap each stuffed jalapeño 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 jalapeño 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, not thick cut. Other than that, use any variety of bacon you like best.
- Storage: Leftovers should be kept in an airtight container in a fridge and will keep for 3-5 days.
- Make-ahead: Jalapeño 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.
- 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.
Let us know your thoughts!