Baked Bacon Ranch Jalapeño Poppers Recipe
Servings: 20 Poppers
Calories: 79kcal
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!
Print Recipe
Pin Recipe
Ingredients
- 10 jalapeños fresh, medium size
- 8 ounces cream cheese softened
- 10 slices bacon regular sliced, not thick, cut in half
- 1 tablespoon dry ranch salad dressing and seasoning mix
- ¼ cup grated sharp cheddar cheese
- ¼ cup grated Parmesan cheese
Instructions
- 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.
- Mix the softened cream cheese, ranch seasoning mix, cheddar cheese, and Parmesan cheese in a small bowl.
- 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 it 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.
Video
Notes
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 they can be stored in the refrigerator for up to three days if you do. 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 so they will 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.
Nutrition
Calories: 79kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 21mg | Sodium: 152mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 0.4mg
Made this recipe?Click the stars ⭐️ below to rate it or leave a comment—I’d love to hear how it turned out! And if you enjoy my recipes, click the button below to add Grits and Pinecones as a Preferred Source on Google.
