Bacon Wrapped Jalapeños are not your average jalapeño popper! They are stuffed with cream cheese and chorizo, wrapped with bacon and baked not fried. They are a game day must!
One of my absolute favorite appetizers whether it’s a game day celebration or a night out a bar, is Jalapeño Poppers. Traditionally, poppers are stuffed with cream cheese and fried and while delicious, these Bacon Wrapped Jalapeños take them to a whole other level.
And it is divine.
Instead of being stuffed with cream cheese, these bacon wrapped jalapeños are stuffed with cream cheese AND ground chorizo. This gives them a heartiness and burst of Latin flavor that will having you wanting to eat these for your meal and not just appetizer!
Let’s talk about what you need to make them:
INGREDIENTS FOR BACON WRAPPED JALAPEÑOS:
JALAPEÑOS: A given, given the recipe. You’ll prep them by halving the jalapeños lengthwise and then removing the seeds and veins from the inside. This will remove a lot of the heat so these aren’t nearly as spicy as you might think.
CREAM CHEESE: Make sure that it is softened well. This will allow you to spread it inside the jalapeños easier.
GROUND CHORIZO: Make sure you buy raw, ground chorizo for this recipe. Not the cured chorizo that you can find in the deli section. Johnsonville makes a great version or if you’d like you can even make your own Homemade Chorizo.
BACON: I prefer to use a regular cut bacon for this, instead of a thick cut. The thick cut doesn’t crisp up or wrap around the jalapeno as well.
HOW TO MAKE BACON WRAPPED JALAPEÑOS :
These Bacon Wrapped Jalapeños are much easier to make than their fried counterparts!
Remove seeds and veins from inside jalapeños. 
Stuff with cream cheese. 
Top with chorizo. 
Wrap with bacon. 
Bake for 20 – 30 minutes at 350 degrees.
STEP #1: Cut the jalapeños in half lengthwise and use a spoon to scoop out the veins and seeds from the inside. You can use gloves to handle the peppers or be careful not to touch the seeds. Be sure to wash your hands before touching your face.
STEP #2: Spread about 1 teaspoon of cream cheese into each jalapeno half. Then top with about 1 tablespoon of chorizo. Wrap with bacon slice.
STEP #3: Bake at 350 degrees for 20 – 30 minutes or until chorizo and bacon are cooked through.
Just look at how amazing these are! The jalapeño, the smooth cream cheese, the meaty chorizo and the smoky bacon. They are game day perfection friends, and you need them in your life ASAP.
STORAGE AND LEFTOVERS:
Bacon wrapped jalapeños are best the day they are made but will keep in the refrigerator for a few days. To reheat, bake at 350 just until warmed through. You can also reheat them in the air fryer cook at 350 for 2 – 3 minutes.
RECIPE FAQ:
Chorizo is a highly seasoned pork sausage popular in Spanish and Mexican cuisine. Mexican and Spanish chorizo are different and not interchangeable. Mexican chorizo is usually made with raw fresh pork while Spanish chorizo is semi-cured.
You don’t need to. These jalapeños are cooked but will have a bit of a crunch to them. I think it holds the stuffing better to use raw jalapeños.
Want even more heat? Try these recipes featuring jalapenos:
Try a twist on traditional salsa with this green Jalapeno Salsa.
These Crunchy Jalapeno Bites are a TGIFriday’s copycat recipe and one of my favorite game day snacks!
These easy Jalapeño Mozzarella Sticks are a twist on the classic mozzarella stick!
If you like sweet and spicy, you’ll love this Strawberry Jalapeño Jam.
Note: Originally published in 2010. Updated in 2022 with new photos, FAQ and nutrition information.
Servings
Ingredients
- 6 jalapenos
- 2 ounces cream cheese (softened)
- 4 ounces ground chorizo
- 6 slices bacon (cut in half)
Instructions
- Preheat oven to 350 degrees.
- Cut the jalapenos in half lengthwise. Remove the seeds and membranes.
- Use about a teaspoon of cream cheese to spread a thin layer in the jalapeno. Top with a small mound of chorizo. Wrap the jalapenos with the sliced bacon. Secure with a toothpick if desired.
- Place stuffed jalapenos on a prepared baking sheet and bake 20 - 30 minutes or until bacon and chorizo are cooked through.
- Allow to cool slightly and serve.
These bacon-wrapped jalapeños look absolutely delicious! I can’t wait to try this recipe for my next gathering. The combination of crispy bacon and spicy jalapeños is just irresistible! Thanks for sharing such a tasty idea!
haha welcome to my world Pam! It’s hard to develop something 100% new these days. But is always fun to hear how other people tweak things! :)
It’s funny cause my daughter in law gave me a recipe for jalepenos. With sausage and cream cheese. I thought why not kick these up with chorizo and bacon. Made for xmas. Low and behold there is already a recipe. I really thought I invented something new
These poppers look like delicious unicorns! Can’t wait to try them!
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I wish I’d had this recipe at the end of the summer. I had a huge crop of home-grown jalapenos from our container gardening!
I am impressed by these “poppers”. I’ve been trying to conjure up a way to smoke jalapenos in my wok smoker. I think I’m going to try it this weekend. I’ll post the results at http://theobsessivechef.blogspot.com.
Ok…you just took jalapeno poppers to a whole new level… i LOVE it!! These look and sound like something I could eat my weight in!! YUM!
My friend makes a fabulous dip using these same ingredients (and maybe sour cream too)…but this version looks really pretty! I’d definitely have a few of these before Thanksgiving dinner!