BBQ Bacon Jalapeño Poppers

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bbq bacon jalapeño poppers

Oh My…  I cannot tell you how much I love this simple recipe!  I whipped these up today because I wanted to try them out as a game day recipe… I played around with a few ingredients because I wanted to get away from the traditional breaded Jalapeño Poppers!  It was late afternoon .. 3pm when they were finished!  I thought I would try just one.. just to see how they were.  I literally could NOT stop eating them and they became my dinner.. at 3pm!  Wow!  My new favorite appie for sure!!

Just a few simple ingredients to make these and you’ll be in heaven!  Sweet, salty, spicy, creamy… it’s got everything you could possibly need in one neat little package of yummy-ness!  The barbecue is optional but adds a lovely sticky-sweet glaze to these!

The spice in jalapeños is found in the seeds and inner membranes.  To reduce the heat in this recipe, make sure you clean out all of the (light colored) inner membrane and seeds.  When I cut the jalapeños, I start with the stem, I think it looks pretty to have the stem in tact, so I cut it first to make sure I keep it on both halves.

I really hope you enjoy this recipe as much as I loved creating it!

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close up of bbq bacon jalapeño poppers
4.5 from 2 votes
Review Recipe

BBQ Bacon Jalapeño Poppers

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Poppers
Fresh jalapenos are stuffed with a mixture of cheeses and seasoning and wrapped in smoky bacon and cooked on the barbecue until tender.


  • 6 slices bacon cut in half length wise
  • ½ cup spreadable cream cheese
  • 6 jalapeño peppers

Optional (this is where the bbq part comes in)

  • 2 tablespoons barbecue sauce

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  • Slice the Jalapeños in half lengthwise, you might like to wear rubber gloves for this! (I use them for everything from handling meat to cleaning)
  • Using a spoon, remove the seeds and light coloured membrane (this is where the spice is!)
  • Fill each pepper with cream cheese (I put some in a Ziploc and snipped off the corner and piped it into the peppers)
  • Take a long strip of bacon and wrap it around the peppers, adhere each end with a toothpick (or the bacon will unravel during baking)
  • Brush each popper with a light coating of barbecue sauce
  • Bake at 400°F for 18-20 minutes or grill on med-low until bacon is crisp

Nutrition Information

Serving: 1g, Calories: 85, Carbohydrates: 2g, Protein: 2g, Fat: 8g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 133mg, Potassium: 59mg, Fiber: 1g, Sugar: 2g, Vitamin A: 213IU, Vitamin C: 8mg, Calcium: 12mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. I would love to try something like this, but I don’t care for jalapeno peppers because of the heat and spiciness. What else could I try to make something like this. Thank you in advance4 stars

    1. Most grocery stores sell bags of small sweet peppers, they’re about the same size as jalapenos and most often are red/orange/yellow. If you don’t see them I would suggest to ask your grocer.

  2. I know this is 2 and a half years old, but I had to comment. Just made these on the BBQ today and they were FANTASTIC! With a 3 zone BBQ, I set the center one, below the food to low and the other 2 to med. This kept the temp at around 400. 18-20 minutes later, they were perfect.

  3. Yum! I’ve been thinking of trying some different recipes this year and this looks delicious…the addition of the maple syrup sounds delicious!