These Bacon Wrapped Jalapeño Poppers are topped with gorgonzola cheese and BBQ sauce and can be prepped ahead of baking. They’re the perfect party appetizer and disappear fast.
Bacon Wrapped Jalapeño Poppers
The first time I ever tried a jalapeño popper was at the convenience store down the street from our high school. Nestled next to the corn dogs (gimme!) and fried chicken, I’d get just one of those deep-fried little hotties for my once-in-a-while lunchtime treat. These days, I make homemade jalapeño poppers anytime I need a savory, cheesy, totally decadent appetizer that I can prep ahead, and like my Pigs In a Blanket and Lil’ Smokies, everyone will go nuts for. These bacon wrapped jalapeño pepper hotties are stuffed with cream cheese and wrapped in bacon. For a bit of tang and a swath of sweet, I add crumbles of creamy gorgonzola and a drizzle of BBQ sauce. These jalapeño poppers cook in just 20 minutes and you might want to make a double batch because they are always the first thing to disappear at the party.
What’s In These Jalapeño Poppers?
You’ll need just 5 ingredients to make these seriously addicting gorgonzola and bacon wrapped jalapeño poppers. Here’s everything I used in these stuffed jalapeño poppers:
- Jalapeños
- Cream cheese—I use full-fat cream cheese
- Creamy gorgonzola cheese—use blue cheese crumbles if you can’t find gorgonzola, or skip entirely
- Bacon—don’t use thick-cut bacon as it takes too long to cook compared to the jalapeños
- Honey BBQ sauce, or your favorite
How to Make Jalapeño Poppers
- Slice the jalapeños in half and remove the seeds and ribs.
- Stuff with a mixture of cream cheese and gorgonzola.
- Slice the bacon in half lengthwise to make a skinnier strip.
- Carefully wrap the cheese stuffed jalapeños with the bacon.
- Drizzle each jalapeño with a little BBQ sauce.
- Sprinkle each jalapeño with a few extra crumbles of gorgonzola before baking the stuffed jalapeños.
- Drizzle with more BBQ sauce and more gorgonzola crumbles if desired.
What Type of Bacon Should I Use?
You can use any type of bacon you’d like but I wouldn’t use thick-cut as it takes too long to bake. I prefer using regular bacon that isn’t too thick so the bacon cooks quickly. Turkey bacon would likely work just as well.
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese or whipped cream cheese, but I prefer the full-fat kind that comes in a brick.
Tips for Making Jalapeño Poppers with Bacon
- If you’re looking for a little more heat, don’t remove all of the veins of the jalapenos, or keep a few sprinklings of seeds. That’s where all the heat lives.
- When seeding these hotties, consider using food handlers gloves. The oil from the seeds and veins doesn’t wash off easily, so if you touch your eyes with the oil residue, you’ll get the sting.
- For something utterly decadent, think about adding lump crab meat or chopped shrimp to the cream cheese mix. Dinner done.
- If you have leftovers, chop them up, add to a bowl of pasta, I’m going to boil up a pot of pasta, and wha-la! Pasta ala Popper will soon be born.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Bacon Wrapped Jalapeño Poppers with Gorgonzola
Ingredients
- 10 large jalapeño peppers
- 8 ounce package cream cheese , at room temperature
- 6 ounces Gorgonzola cheese , crumbled
- 12 ounces sliced bacon
- ¼ cup honey barbeque sauce
Instructions
- Preheat the oven to 425° F.
- Slice the jalapenos in half from the stem to the point. Cut around the seeds and stems, then scoop out the insides. Set the jalapeno halves, cut side up, on a baking sheet lined with foil.
- Stir the softened cream cheese in a small bowl. Crumble half of the Gorgonzola cheese into the cream cheese and stir to combine. Spoon the cheese mixture into the jalapeño halves.
- Slice the bacon strips in half lengthwise to make skinny strips. Wrap each jalapeño with a slice of bacon.
- Drizzle each jalapeño with barbeque sauce and sprinkle with a few more crumbles of Gorgonzola.
- Bake for 20 minutes or until the bacon crisps to your liking. Drizzle with more bbq sauce and Gorgonzola if desired. Serve hot.
Nutrition
More Appetizers You’ll Love
- Cheesy Texas Trash Dip
- Slow Cooker Sriracha Meatballs
- Garlic Butter Pepperoni Pizza Rolls
- Slow Cooker Little Smokies
- Bacon Beer Cheese Dip
- Pigs in a Puff Pastry Blanket
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Perry
I’ve made stuffed, wrapped jalapenos for years but never with blue cheese. These were amazing and our new go to for stuffed jalapenos!
Hayley
Thanks, Perry, we’re so glad you enjoyed these!
Guner Tautrim
Just butchered our first Kune Kune pigs and this will be our first bacon recipe. Looks amazing. Thanks.
Diana
Amazing! I’ve made these a few times and they are ALWAYS a hit with family & friends and ALL GONE within seconds! Thank you for sharing the recipe!