Baked Bacon Ranch Jalapeño Poppers are jalapeño peppers sliced in half and loaded with a creamy, spicy, ranch and cheese filling. These poppers are doubly special because they are also wrapped in bacon and baked until they have reached golden brown perfection!
These amazing delicacies will virtually fly off the plate, so you might want to consider making a double batch. They are that good! They also make an excellent appetizer for a Cinco de Mayo party or a perfect game-day snack!
I won’t go so far as to say that these baked jalapeño poppers are healthy, but they are healthier than their cousins, fried jalapeño poppers! I promise you won’t miss the extra calories or the frying and all of the mess that goes along with it.
Here’s what you will need:
Besides jalapeños and bacon, the only other ingredients you will need are for the filling: cream cheese, sharp cheddar cheese, parmesan cheese, and dry ranch salad dressing.
Here’s how to make them:
Preheat the oven to 400 degrees F.
Slice the jalapeño peppers in half lengthwise.
Scoop out the seeds and ribs. Leave the stems on. Discard the seeds and ribs.
How to make the filling:
In a small bowl, mix the cream cheese, ranch seasoning mix, cheddar cheese, and parmesan cheese. Mix well.
Fill the jalapeño peppers with the cheese mixture. Don’t overfill, or the cheese will ooze out while baking.
Wrap a slice of bacon around the jalapeño and secure with a toothpick.
Place the prepared jalapeños on a wire rack, which has been lightly sprayed with cooking spray, and set inside of a baking sheet with sides—Bake for about 25 minutes, or until the bacon is brown and crispy.
Serve warm or at room temperature.
- I have found that a serrated grapefruit spoon works best for removing the ribs and seeds.
- This recipe, as written, is relatively mild. If you like a little more heat, leave a few seeds or ribs in your peppers.
- Be sure to wash your hands thoroughly after handling the peppers and avoid touching your eyes.
- To make the poppers ahead, make as directed and store covered in the refrigerator for up to 24 hours. Before serving, follow the baking directions. If they are cold, they may take a few extra minutes to bake.
- It’s highly unlikely you will have any leftovers, but if you do, they can be stored in the refrigerator for up to three days. To reheat, place them in a 325-degree oven for about 10 minutes.
- Do not use thick bacon in this recipe. It will not cook in the same amount of time as the jalapenos.
- Try to purchase jalapeños that are the same size to cook in the same amount of time.
- Neither fresh peppers nor stuffed jalapeño poppers freeze well.
- When picking out your peppers, if you prefer mild, pick a green pepper with smooth skin without any white streaks. Redish or green peppers with white streaks are older peppers and are hotter.
- If you have any cheese filling leftover, it is delicious on crackers.
More jalapeño recipes:
If you like this recipe, I know you will also love my Easy Halloween Jalapeño Mummies! These super cute, yummy snacks are one of my most popular recipes. Although I originally made them for Halloween, they are also perfect for serving at a Super Bowl party or even as a healthy after-school snack for your kids.
You also might be interested in my Easy Make-Ahead Cranberry Jalapeño Cream Cheese Dip, Mexican Jalapeño Cornbread, Easy Cheesy Hot Corn Dip with Rotel and Jalapeño, and my Homemade Pico de Gallo. If you need more recipes with jalapeño, check out my roundup post, 11 Mexican Recipes and Menu Ideas.
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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The Best Baked Bacon Ranch Jalapeño Poppers Recipe
- 10 jalapeños fresh, medium size
- 8 oz cream cheese softened
- 10 slices bacon regular sliced, not thick, cut in half
- 1 Tbsp dry ranch salad dressing and seasoning mix
- 1/4 cup grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- Preheat the oven to 400 degrees F.
- Slice the jalapeño peppers in half lengthwise and scoop out the seeds and ribs. Leave the stems on. Discard the seeds and ribs.
- In a small bowl mix the softened cream cheese, ranch seasoning mix, cheddar cheese and Parmesan cheese. Mix well.
- Fill the peppers with the cheese mixture. Don't overfill or the cheese will ooze out while baking.
- Wrap a slice of bacon around the jalapeño and secure with a toothpick.
- Place the prepared jalapeños on a wire rack, which has been lightly sprayed with cooking spray, and set inside of a baking sheet with sides. Bake for about 25 minutes, or until the bacon is brown and crispy.
- Serve warm or at room temperature.
*This post was originally published on January 22, 2017. Republished on January 29, 2020, with expanded directions and tips and a new “how-to” video.