Gluten Free Bacon Wrapped Jalapeño Poppers
These smoky, spicy little bites are the kind of appetizer that disappears from the platter before you even sit down. Fresh jalapeños are halved and loaded with a creamy blend of softened cream cheese, shredded cheddar, smoked paprika, garlic powder, and onion powder, then wrapped tight in a full slice of bacon before hitting a 400°F oven. The wire rack setup is the secret weapon here — it lets the bacon crisp up all the way around instead of going soggy on the bottom. After about 22 to 25 minutes, you get deep golden bacon with bubbling, molten filling that's rich, smoky, and just the right amount of fiery. Store-bought poppers and party snacks are notorious for sneaking in breadcrumbs or wheat-based fillers, but every single ingredient here is naturally free of gluten — no substitutions needed. A quick scatter of fresh chives over the top adds a pop of color and a mild oniony finish that makes them look as good as they taste. This recipe makes enough for six people, though you may want to double it just to be safe.
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Learn more →Ingredients
6 servings
- 12 medium jalapeños
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp black pepper
- 12 slices bacon
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Set a wire rack inside a rimmed baking sheet.
- 2
Halve each jalapeño lengthwise and use a small spoon to scrape out the seeds and membranes. Arrange the halves cut-side up on the wire rack.
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