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These Jalapeno Poppers are super popular in my family. When I host a party, I ALWAYS have to have these Jalapeno Poppers or I will be chastised. They aren’t hard to make, and are always a hit. I have to make at least double what I would think I need because they go fast, and they are also great as leftovers.

I also try to get jalapeno peppers that are more hot, as those are the ones my family tends to like. They will eat them and compare with each other… “oh, that one’s really hot” or “nah, that one wasn’t bad”. It’s like a competition with them, who can eat the hottest pepper and survive to tell the tale. But if you want them more mild, there are ways to tell if they’re going to be hot or mild…

Here’s a few tips about Jalapenos and and making poppers…

  1. There is a way to tell if a jalapeno is going to be mild or hotter. The younger the pepper (smooth, without blemishes (striations) are more mild. The older the pepper, the more striations (kind of like stretch marks) the pepper will have. As they ripen they will even turn red, making them even hotter. Also, the seeds are very hot. You will want to remove the seeds and inner ribs to remove some of that heat, even if you want them hot. (left to right, mildest to hottest)Green and Red Jalapeno Peppers
  2. Wear gloves when working with jalapenos. I can’t stress this enough! I buy inexpensive gloves from a hair supply store and wear those anytime I’m working with something spicy. You can wear gloves when you’re cutting onions or garlic or anything you don’t want to permeate your hands and fingers when cooking. I also wear gloves if I cut myself (I have been known to cut myself on occasion), it will keep your food free of blood, and keep your hands dry and clean.
  3. For easy clean up, line your pan with foil, and put a baking rack over the foil. Spray the rack with non-stick cooking spray and put your poppers on the rack to cook.

Here is what my poppers look like before I put them in the oven to bake.

Raw Bacon Rapped Jalapeno Poppers sprinkled with Brown Sugar and Chili Powder

Watch me and my granddaughter Abby make these SWEET & SPICY BACON-WRAPPED JALAPENO POPPERS LIVE HERE!

This recipe, and 499 others, can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
Servings: 12 poppers


  • 6 jalapeno poppers
  • 4 oz (1/2 stick) cream cheese, softened
  • 2 Tbsp shredded cheddar cheese (or more, if you want it a little sharper)
  • 6 strips thin cut bacon (thicker cut bacon will take longer to cook), halved lengthwise
  • 1/4 cup packed brown sugr
  • 1 Tbsp ground chili powder


  1. Preheat oven to 350°F. Line a cookie sheet with foil and place a baking rack on the cookie sheet. Spray the baking rack with non-stick cooking spray; set aside.

  2. Cut jalapenos in half lengthwise and remove the seeds and ribs; set aside.

  3. In a small bowl, beat cream cheese and cheddar cheese until blended. Spoon into pepper halves. Wrap a half strip of bacon around each pepper half, seam side down.

  4. In a small bowl combine brown sugar and chili powder. Sprinkle over peppers. Place on prepared cooking rack. Bake for 20-30 minutes, until the bacon is firm. Enjoy!

  5. VARIATION: Add Chorizo or Hot Sausage to the filling. Make sure the meat is cooked and cooled prior to adding it to the cheese filling. If you add meat to your peppers, you will need additional peppers as you will have more filling.

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