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Bacon Wrapped Jalapeños

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: 


Overhead photo of ingredients needed to make Bacon Wrapped Jalapenos.

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. 


These Bacon Wrapped Jalapeños are much easier to make than their fried counterparts!

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.

Inside of a bacon wrapped jalapeño.


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.


What is chorizo?

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.

Should I par-boil jalapeños before stuffing?

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.

Bacon Wrapped Jalapeños with Chorizo

These Bacon Wrapped Jalapenos are stuffed with chorizo and cream cheese then baked. They aren't your average Jalapeno Poppers!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Easy Appetizer Recipes
Cuisine American
Servings 6 Servings
Calories 103 kcal



  • 6 jalapenos
  • 2 ounces cream cheese softened
  • 4 ounces ground chorizo
  • 6 slices bacon cut in half


  • 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.


Removing the ribs and seeds from the jalapeños will cut the heat drastically. 
Make sure to use a regular cut of bacon, as apposed to thick cut. Thick cut won't crisp up quite as nicely. 
Make sure your cream cheese is softened well so that it is easier to put into the jalapenos. 
You don't have to line a baking dish with aluminum foil but it will make for easier clean up. 
If the bacon is not secure around the jalapeno, a toothpick will help secure it. 
Nutrition information for estimation purposes only. 


Calories: 103kcalCarbohydrates: 2gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 167mgPotassium: 47mgFiber: 1gSugar: 1gVitamin A: 379IUVitamin C: 17mgCalcium: 11mgIron: 1mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: appetizer, chorizo, Cream Cheese, jalapeno poppers, snack, stuffed jalapenos, superbowl, superbowl snack

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Recipe Rating

  • Reply
    December 27, 2017 at 12:07 am

    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

    • Reply
      December 27, 2017 at 9:05 pm

      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! :)

  • Reply
    February 6, 2016 at 12:05 pm

    These poppers look like delicious unicorns! Can’t wait to try them!

  • Reply
    November 28, 2010 at 4:58 pm

    Your recipe was posted.

  • Reply
    Angela James
    November 9, 2010 at 3:58 pm

    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!

  • Reply
    November 9, 2010 at 8:23 am

    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

  • Reply
    Jenn's Food Journey
    November 9, 2010 at 5:11 am

    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!

  • Reply
    Fun and Fearless in Beantown
    November 8, 2010 at 9:01 am

    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!

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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