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Bacon-Wrapped Jalapeño Poppers

  • Prep Time: 30 minutes
  • Cook Time: 16 - 20 minutes
  • Servings: 24
  • Course: Appetizers & Snacks

Score a touchdown on game day with a bite-sized appetizer that packs a punch of flavor. These spicy jalapeño peppers are filled with cheddar and cream cheese and wrapped in mouthwatering maple glazed bacon.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Line your sheet pan with Reynolds Wrap® Non-Stick Aluminum Foil to make a one-pan meal with minimal clean up!


  • Reynolds Wrap® Non-Stick Aluminum Foil
  • 12 slices bacon, halved crosswise
  • 12 jalapeño peppers, halved lengthwise and seeded
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon cayenne pepper
  • Wooden toothpicks
  • 2 tablespoons maple syrup (optional


Step 1

Arrange an oven rack 4 inches from broiler and heat broiler to high. Line two 15x10x1-inch baking pans with Reynolds Wrap® Non-Stick Aluminum Foil. Place bacon on a foil-lined baking sheet; broil 6 to 8 minutes, or until bacon is hot but not crisp. Remove from oven and drain on a plate lined with paper towels.

Step 2

Place jalapeño halves, cut side down, on a separate prepared baking pan. Broil 3 to 5 minutes or just until softened; set aside.

Step 3

Adjust oven temperature to 450°F. Mix cream cheese, cheddar cheese, and cayenne pepper in a small bowl. Fill each jalapeño half with cream cheese mixture. Then wrap each with a strip of bacon, securing with toothpicks as needed. Return to baking pan and brush bacon with maple syrup, if desired.

Step 4

Bake 10 to 12 minutes until bacon is crisp and filling is hot.

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