Jalapeno Poppers of Champions Recipe - Allrecipes.com
Jalapeno Poppers of Champions Recipe
  • READY IN 30 mins

Jalapeno Poppers of Champions

Recipe by  

"I fashioned this delicious snack especially for Super Bowl XL! My vegetarian and non-vegetarian friends alike will be enjoying these as we root for our beloved Seattle Seahawks. Detroit 'Hawk City!!!"

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  2. Fill each jalapeno half with cream cheese. Wrap 1 bacon strip around each jalapeno half and secure with a toothpick. Arrange wrapped jalapenos on baking sheet.
  3. Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2007

Could these poppers BE any better? I did make with bacon and there are 2 tips I have to offer when using real bacon: 1) Cook at 375 to 400 for about 30 mins, depending on how crispy you like the bacon. (at the 12 minute mark using 350 degrees, my bacon was raw) 2) Use a fatter, rounder cocktail toothpick and soak them in water for about 30 mins before using so that the bacon grease doesnt burn them in the oven. I will be making again. The men last night devoured these in about 20 minutes. So simple and so good!!!

Most Helpful Critical Review
Jan 24, 2009

I made a batch with real bacon and another with vegetarian bacon (for my veggie friends,) and the real bacon ones are much better. The recipe is pretty bland as is, so spicing up the cheese is recommended. I didn't use toothpicks, but I think I should have just to be able to handle them better, these suckers are greasy. Transfer them to a paper towel before plating them to get rid of some of the grease!

Nov 10, 2008

I've made these four times now and use Philadephia cream cheese with chives. I also use regular bacon and just cut a slice into thirds and place it directly on top of the cream cheese filled jalapenos - a whole lot easier than wrapping them around each half and having to use a toothpick, You can also crank up the oven to 400.

Feb 20, 2007

This was great, and so easy! I used real bacon and I baked on a rack over a jelly roll pan in the oven to help drain off some of the grease. Thanks for the idea.

Jul 17, 2006

Have never made this recipe with the vegetarian bacon but I do make this recipe with the real stuff. The only thing we do different is to grill them. They are awsome, just make sure you wrap the bacon around the cream cheese and secure it well with the toothpick!

Dec 21, 2007

I made this for my potluck at work. Excellent! If you want mild poppers make sure you take out ALL the seeds! I used half slices of hickory smoked thick cut bacon. Remember to spoon off the grease every 10 minutes or you can try cooking them on a broiler pan. Don't forget to wear gloves when cutting up the peppers. I didn't. I couldn't put my contacts in for days. haha

Sep 07, 2008

I really shouldn't be reviewing because I changed the recipe so much, but I used real bacon and broiled them in the toaster oven. They were exactly what they sound like - cream cheese filled jalepeno wrapped in bacon. I think I was expecting the flavors to blend some more. I will try flavored cream cheese or use others' suggestions of spicing up the cream cheese with garlic powder or something. I also didn't need to use any toothpicks - the raw bacon sticks together when wrapped around the jalapeno and stayed that way in the oven.

Aug 06, 2007

These were a huge hit this weekend. I added parsley flakes, garlic salt, and a small amount of grated cheddar to spice it up a bit. I also cut my real bacon in thin strips instead of using 1 big piece. I will make these again!


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  • Calories
  • 73 kcal
  • 4%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 6.9 g
  • 11%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 158 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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