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Crispy Bacon Jalapeño Poppers

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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: 637kcal
Servings: 6 People
Metric - Imperial

Ingredients

Jalapeño Poppers

  • 12 whole Jalapeños Halved & Deseeded
  • 6 rashers Bacon Diced
  • 25 g Panko Breadcrumbs
  • 220 g Cream Cheese Softened
  • 80 g Cheddar Cheese Grated
  • 2 Spring Onion (Scallion) Sliced
  • 2 Garlic Cloves Minced
  • 3 g Coriander (Cilantro) Chopped
  • Smoked Paprika Sprinkle
  • Salt & Pepper To Taste

Honey Mustard Mayonnaise

  • 1 Whole Egg
  • 15 ml White Vinegar
  • 5 g Dijon Mustard
  • 180 ml Neutral Oil
  • 60 g Honey
  • 30 g Dijon Mustard
  • Salt & Pepper To Taste

Method

Jalapeño Poppers

  • Preheat the oven to 190°C (375°F). Line a baking tray with parchment paper.
  • Remove the stems from the jalapeños, slice them in half, and scoop out the pith and seeds.
  • Place a pan over medium heat and, while it's still cold, add the bacon and fry until very lightly golden. Remove and place into a mixing bowl along with the panko breadcrumbs. Mix to combine.
  • In a separate bowl, add the softened cream cheese, cheddar cheese, ¾ of the bacon and panko mix, spring onion root ends, coriander, garlic, smoked paprika, and seasoning to taste. Mix well until smooth.
  • Stuff the jalapeños with the cream cheese mixture and place them onto the lined baking tray. Sprinkle over the remaining bacon and panko mix, cracked black pepper, and a small drizzle of olive oil.
  • Bake for 10-12 minutes, or until golden and soft.
  • Serve with the honey mustard mayonnaise and garnish with the reserved spring onion.

Honey Mustard Mayonnaise

  • Place the whole egg, white vinegar, Dijon mustard, and oil into a tall jar or container. Blend with an immersion blender until smooth and thick.
  • Add the honey, additional Dijon mustard, and seasoning to taste. Blend again and store in the fridge.
Chef's Tips
Fry the bacon just until lightly golden, not fully crisp — it finishes cooking in the oven, and starting too crisp risks it burning by the time the poppers are done.
Pack the cream cheese filling in firmly and mound it slightly above the jalapeño's edge — it shrinks a little as it bakes, and an overfilled popper holds its shape much better than an underfilled one.
Use room temperature cream cheese, not cold from the fridge — it blends into a smooth filling far more easily and coats the bacon and panko evenly.
Storage & Reheating
The poppers will keep in the fridge for up to 3 days in an airtight container, and reheat well in the oven or air fryer at 180°C (350°F) for 5-7 minutes until hot through and crisp again — the microwave will make the filling split and the coating go soggy. They also freeze well unbaked for up to 2 months; bake from frozen, adding a few extra minutes.
Because the honey mustard mayonnaise contains raw egg, it's worth using a pasteurised egg where possible, especially for pregnant, elderly, very young, or immunocompromised eaters. It'll keep in the fridge for around 5-7 days rather than the couple of weeks you'd get from a shelf-stable, store-bought mayo.
Serving 200gCalories 637kcalCarbohydrates 19gProtein 17.2gFat 55.7gSaturated Fat 16.7gPolyunsaturated Fat 6.44gMonounsaturated Fat 28.08gTrans Fat 0.6gCholesterol 105.7mgSodium 856.4mgPotassium 390.2mgFiber 2.1gSugar 12.8gVitamin A 662IUVitamin C 68.81mgCalcium 155.4mgIron 1mg