Mexican inspired jalapeño poppers with bacon

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Mexican-inspired jalapeño poppers with bacon are my new favorite twist on the classic jalapeno popper. Unlike the standard popper, this recipe packs a punch of flavor and spice! This recipe is loaded with bacon, cheese, taco seasoning, tajin, cilantro, and queso fresco! 

These Mexican-inspired jalapeño poppers with bacon are spicy! you can adjust the spice level to your liking by using more Mexican cheese blend than the Carolina Reaper cheese.

In less than 30 minutes you can have yourself the most delicious jalapeno poppers for an appetizer! It is perfect to serve for a Mexican-inspired dinner and it is easy enough to make for a potluck! Or make a big batch and keep it in an airtight container for a perfect snack throughout the week!

Just like my cheesy chicken egg rolls and jalapeno popper pinwheels these Mexican-inspired jalapeno poppers with bacon make a great addition to a party and are a big hit, they always disappear fast.  You get everything you would want from a first bite! Warm, salty, spicy, and creamy, with a hint of freshness from the cilantro and some meatiness from the bacon! this will become your favorite go-to appetizer!

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What is the spice level?

These have a delicious kick to them! that’s why we love them so much! I would say these Mexican-inspired jalapeno poppers with bacon are medium to high heat. But if you are sensitive to spicy, substitute the Carolina Reaper with black pepper to taste. 

Ingredients for Mexican-inspired jalapeño poppers with bacon

• 8 oz softened cream cheese 
• 2.5 ounces queso fresco cheese
• 1/2 cup Mexican shredded cheese 
• 1/2 cup Carolina Reaper cheese blend (or 1/2 cup of Mexican cheese with a dash of Carolina Reaper powder)
• 5 strips of bacon (cooked and chopped)
• 1/2 tablespoon taco seasoning
• 1/2 tablespoon lime tajin
• 1/2 tablespoon chopped cilantro
• 2 cloves garlic
• 1/4 onion thinly chopped into cubes
• 10 medium jalapeno peppers  

Tips to make Mexican inspired jalapeño poppers with bacon

1. If your local store doesn’t have the Carolina Reaper cheese blend then you can make your own blend by substituting it with the Mexican shredded cheese and then adding a little bit of the Carolina Reaper from Amazon for the right amount of kick. Or you can substitute it with 1/4-1/2 teaspoon of cayenne pepper. (add pepper to taste, start off with a small amount like the grain of rice then add more to taste if needed.)
2. When choosing the fresh jalapenos from the store the spicy one will have white veining throughout the outside of the pepper. 
3. If you don’t have lime tajin you can use the original tajin and then add lime juice to taste

Tools you will need to make jalapeno poppers

• baking sheet
• parchment paper
• oven or air fryer
• kitchen gloves

How to make Mexican inspired jalapeño poppers with bacon 

Preheat the oven to 375F

Fry both sides of the bacon in a pan on medium-high heat till you get slightly crispy bacon, then lay it on paper towels to allow the grease to absorb into it. cool then chop the bacon into small pieces. Set aside. 

in a medium bowl mix the softened cream cheese with a fork till it becomes smooth, add the chopped bacon, thinly chopped onion ( or green onions), garlic, cheese, seasonings, and chopped cilantro. Mix it all to combine. 

Wash and slice the fresh jalapenos in half then use a teaspoon to scrape out the seeds. Discard the seeds. (jalapeno peppers are spicy! wear kitchen gloves to protect your hands from burning)

Using a spoon stuff the halved jalapeno peppers with the spicy bacon mixture evenly between all the halves. Line a baking sheet with parchment paper, align the Mexican-inspired jalapeno poppers on the sheet, and bake for 10-15 minutes of cook time or until the cheese is slightly golden and the peppers are softened.

Serve warm on a serving dish with ranch or my favorite cilantro lime crema from Costco!  

Air fryer option

You can make Jalapeno poppers in the Air Fryer in a single layer at 325˚F for 10-12 minutes.

Make-Ahead

You can assemble the jalapeno poppers up to 3 days in advance and keep them refrigerated in an airtight container. Bake or air fry per the instructions before serving.