Gluten Free Bacon Jalapeno Poppers

Bacon Jalapeno Poppers

A super easy and naturally gluten free appetizer!

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 jalapeno poppers
Author Erica Kastner


  • 12 whole jalapenos
  • 8 ounces cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1 clove garlic finely minced
  • 1 pinch salt
  • 12 slices thin cut bacon cut in half lengthwise


  1. Line 2 rimmed baking pans with parchment paper or a silpat silicone baking mat. Put a metal baking rack on top of each. Set aside. Preheat oven to 400 degrees F (205 C).

  2. Slice the top off of the jalapenos, cut them in half lengthwise, and scrape out the membrane (the more you remove, the less spicy the poppers will be) and remove the seeds.

  3. In a medium bowl, mix together the cream cheese, cheddar cheese, garlic, and salt. This can be done with a fork, a hand mixer, or in a stand mixer (for large batches). Squish the filling equally into the jalapeno halves. 

  4. Wrap each jalapeno tightly with a slice of bacon. Stick a toothpick in the middle to hold everything in place. 

  5. Put the poppers on the prepared baking-rack-lined baking sheets. Make sure they don't touch each other! Bake in preheated oven for 25-30 minutes, or until the bacon is nice and crispy. 

  6. Allow to cool a bit before serving. Store any leftovers in an air-tight container in the refrigerator. 

Recipe Notes

Recipe adapted from Sally's Baking Addiction