Name: Pimento Cheese Jalapeño Poppers
Prep time: 20 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 ounces cheddar cheese (shredded); 2/3 cup mayonnaise; 4 ounces diced pimientos (drained); 1 to 2 cloves garlic (finely minced or grated); 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon fine sea salt; Pinch cayenne pepper (plus more to taste); 12 jalapeños; 12 strips bacon (halved (see notes))

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Upgrade your jalapeño poppers with a pimento cheese filling! These bacon-wrapped poppers are always the hit of the party.

Several bacon-wrapped jalapeño poppers are arranged on a blue speckled plate.

This recipe has been retested and updated with new photos and tips since first posting August 2014.

One of our friends always makes jalapeño poppers whenever we get together. It’s not that they’re a showy dish — in fact, I think their simplicity is part of their addictive charm.

I might have to take over the popper duty though, because these pimento cheese jalapeño poppers are basically the best way to kick off your end-of-summer party.

Why use cream cheese when you can use pimento cheese, right? (And no, my pimento cheese does not have cream cheese in it. I can’t do that to my Texan friends.)

These are a great party snack or appetizer. Plus, they can be prepped in advance, so you can just throw them in the oven or on the grill when the party starts!

Ingredients for jalapeño poppers

Full list of ingredients with quantities is located in the recipe card.

Ingredients arranged on a countertop: shredded cheddar, pimentos, garlic, Worcestershire sauce, mayonnaise, bacon, jalapeños, cayenne pepper, and salt. Labels identify each item.

You’ll need:

Jalapeño peppers
Shredded cheddar cheese
Mayonnaise
Pimentos, drained
Bacon
Garlic
Worcestershire sauce
Cayenne
Salt

When selecting your jalapeños, try to get ones that are big and fat, not long and skinny. This way you’ll have plenty of space for stuffing!

While I love thick-cut bacon, I recommend regular bacon for poppers. It will wrap more easily around the jalapeños and stretch a bit if needed.

I recommend sharp cheddar for the pimento cheese, but smoked gouda is also a great pairing with the bacon. If you’re shredding the cheese yourself, use the medium holes on your grater.

A blue plate with several bacon-wrapped jalapeño poppers, some with visible stems, next to a glass bowl and a black and white checkered napkin.

how to make jalapeño poppers

First, make the pimento cheese. It tastes best if you let the flavors meld a bit, so you can do this even a few days ahead of when you plan to make the poppers

In a bowl, stir together the mayonnaise, drained pimentos, minced garlic, Worcestershire, cayenne, and salt.

A white bowl with a creamy mixture and spatula next to another bowl filled with shredded cheddar cheese on a hexagon tile surface.

A white mixing bowl containing a mixture of shredded cheese, mayonnaise, and diced ham or bacon, with a spatula resting inside.

Add half the cheese and stir well, then add the rest of the cheese and stir until everything is evenly mixed. Cover and chill until ready to use.

Halve the jalapeños down the middle. You can leave the stem on, if you like. Cut out the membrane and the seeds. I find it is easiest to do a couple of cuts at the thicker part of the membrane at the top, then use my fingers to pull out the seeds and membrane cleanly.

If you can, wear kitchen gloves when prepping the jalapeños! Make sure to wash your hands thoroughly and do not touch your eyes, nose, or other sensitive areas until you are sure all of the capsaicin is off your hands.

Use a spoon or small spatula to stuff the pimento cheese into each jalapeño cavity.

Wrap a bacon piece on a diagonal around the jalapeño, overlapping itself and tucking ends to the bottom side. If you are using half-lengths of bacon, secure with a toothpick. Whole strips of bacon should stay secure.

Jalapeño peppers sliced in half and arranged cut-side up on a foil-lined baking sheet.

A hand holds a halved jalapeño pepper stuffed with a creamy cheese mixture; bowls of filling and bacon, a baking sheet, and more jalapeños are visible in the background.

When ready to bake, line a sheet pan with foil and preheat the oven to 400°F. If grilling, prepare for medium-high heat and grab a grill tray or foil grill pan (this will help catch any cheese that melts out).

Arrange poppers on the sheet pan and bake for 20-25 minutes, until the bacon is crispy.

If your poppers stick to the sheet pan, carefully remove them by sliding a spatula underneath. Pulling with tongs may cause the bacon to detach.

Let them cool a few minutes so the cheese isn’t molten hot, and you’ve got cheesy, spicy bites of happiness!

Recipe suggestions

If you don’t want to use the bacon in this recipe, top the poppers with a sprinkling of bread crumbs. I like panko, but regular bread crumbs will work as well.

You will have extra pimento cheese leftover, unless your jalapeños are quite large. Serve it as a dip or make a wonderful pimento cheese sandwich.

The spice level will depend on your jalapeños, but if you want these poppers extra hot, add more cayenne to the pimento cheese.

A blue plate with seven bacon-wrapped stuffed jalapeños, with a checkered cloth and a bowl of filling nearby on a white tiled surface.

If you’re looking for more party snacks, check out easy roasted veggie dip, roasted garlic guacamole, cheese croquettes, or baked chicken wings.

And, if you love the taste of jalapeño poppers, you’ve got to try jalapeño popper meatballs or a jalapeño popper cheese ball!

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