If you put a plate of these bacon-wrapped jalapeno poppers out at a party, I can promise they will be the first thing to disappear. Creamy cheesy filling, a little kick of heat, and crispy salty bacon wrapped around the whole thing. They are dangerously good and I am not even a little sorry.

I make these for game day, for backyard get togethers, and honestly sometimes just for us on a Friday night because we are adults and we can. They look impressive but they could not be simpler, which is exactly my kind of appetizer.

Stuffed jalapeno poppers with melty cheese filling

How to control the heat

Here is the thing about jalapenos, the heat lives in the ribs and seeds. If you want milder poppers that even the kids will eat, scrape every bit of that out. If you like things spicy, leave a little behind. You are in charge of your own destiny here.

I always wear gloves when I am seeding a big batch because rubbing your eyes later is a mistake you only make once. A little pair of disposable kitchen gloves saves so much regret, and a wire rack set over a baking sheet helps the bacon crisp up all the way around.

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Tips for crispy bacon

The secret to bacon that actually gets crispy instead of flabby is baking the poppers on a rack so the heat circulates underneath. If you do not have a rack, just flip them halfway through and you will still get great results. Use thin cut bacon so it crisps up in the same time the jalapenos soften.

Let them cool for a few minutes before serving because that cheese filling comes out of the oven molten. Ask me how I know.