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"Coolapeño" Jalapeño Poppers

Course: Appetizer
Servings: 2


  • 3-4 each jalapeño peppers
  • 3-4 tablespoons cream cheese
  • 3 tablespoons cheddar cheese (shredded)
  • 4 slices bacon (center-cut works best)


  • Pre-heat oven to 400 degrees. Wash the peppers, pat dry and slice in half lengthwise. Wash hands with hot, soapy water after handling peppers.
  • Use a small knife to remove the seeds and membrane. Leave some in if you like more heat. 
  • Place 4 slices of bacon on folded paper towels. Microwave 1-2 minutes until the bacon begins to cook and release grease. Remove from microwave and set aside until cool. 
  • Use a sharp knife to slice the bacon strips in half lengthwise. 
  • Stuff each pepper half with cream cheese until full and slightly mounded. Lightly press cheddar cheese onto the top. 
  • Lay the cheese-stuffed pepper in the center of a bacon slice and wrap the bacon around the pepper so that the ends are on the underside. You might have to stretch it a bit. (see photo) Sprinkle with salt and pepper to taste.
  • Place the bacon-wrapped poppers on an un-greased baking sheet.  Bake in 400 degree oven until the poppers are golden brown and the bacon is fully cooked.
  • Remove from oven and serve piping hot with a side of cold ranch dressing.