These Cowboy Jalapeño Poppers are a fun, cheesy spin on my bacon jalapeño poppers! Each one is filled with a creamy mix of cheddar and my Cowboy Cream Cheese—a bold, savory spread with tangy mustard, herbs, garlic, and a hint of cayenne pepper. (Trust me, make extra Cowboy Cream Cheese—you will want to use it on more than just this appetizer!) You can make them in an air fryer, too! Don’t forget the homemade ranch dressing for dipping!
Ingredients & Substitutions
- Bacon: I love using thick-cut bacon so it stands out and gives a crispy crunch in every bite! But feel free to use any bacon you prefer—regular bacon or even turkey bacon will work. For the crispiest bacon with easy clean-up, check out my guide on how to bake bacon!
- Cowboy Cream Cheese: The Cowboy Cream Cheese is what makes these jalapeño poppers stand out! It’s inspired by my popular Cowboy Butter, but this version is made with cream cheese for an extra-rich, spreadable twist. Since the filling is baked inside the jalapeños, I left out the thyme when making the cream cheese—it can become a bit overpowering when cooked. Seriously, both versions are must-makes if you’re after bold, flavor-packed spreads!
- Cheese: I made these Cowboy Jalapeño Poppers with sharp cheddar cheese for a bold flavor, but you can easily swap it out for mild cheddar, Monterey Jack, or even Pepper Jack for more tasty options!
- Jalapeño Peppers: Look for large jalapeño peppers. This will make stuffing the pepper halves easier and ensure each one holds a generous amount of the creamy filling.
- Ranch Dressing: Ranch dressing is cool and creamy, which helps balance the heat from the jalapeños. If you want to try something different, you can dip them in sour cream, this easy guacamole recipe, chipotle mayo, or even blue cheese dressing.
Can You Make Cowboy Jalapeño Poppers Without Bacon?
Yes, you can absolutely make cowboy jalapeño poppers without bacon! These bacon-free jalapeño poppers are still loaded with flavor thanks to the creamy cowboy cream cheese filling. For a little crunch or extra texture, try topping them with buttery breadcrumbs, crushed crackers, or a sprinkle of cheese that browns beautifully in the oven. Or, if you want to switch up the meat, try my Sausage Jalapeno Poppers!
Can You Make Cowboy Jalapeño Poppers Ahead Of Time?
Yes, you can make cowboy jalapeño poppers ahead of time! Prepare the stuffed jalapeños with the cowboy cream cheese filling and bacon topping, then cover and refrigerate them for up to 24 hours before baking. Making jalapeño poppers in advance is a great way to save time on party day or for game day appetizers—just bake them fresh when you’re ready to serve!
How To Store and Reheat Cowboy Jalapeno Poppers
To store cowboy jalapeño poppers, first, let them cool completely. Then, place them in an airtight container in the refrigerator for up to 3 days. When ready to reheat, you can warm them in a 350°F oven for 10–15 minutes or pop them in the air fryer at 350°F for about 5–7 minutes, until heated through and the bacon is nice and crisp. While the microwave works in a pinch, the oven or air fryer gives the best texture and flavor.
Can You Freeze Cowboy Jalapeno Poppers?
Yes! Cowboy jalapeño poppers freeze well, whether you freeze them before or after baking.
To Freeze Before Baking: Assemble the poppers and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe container or zip-top bag. You can freeze them for up to 2 months. When ready to bake, place them straight from the freezer onto a baking sheet and bake as directed, adding a few extra minutes to the cook time—no need to thaw.
To Freeze After Baking: Let the poppers cool completely, then store them in a freezer-safe container for up to 2 months. Reheat in a 350°F oven or air fryer until heated through and the bacon is crisp. This method is great for leftovers or prepping appetizers ahead of time!
Cowboy Jalapeño Poppers
Ingredients
- 5 slices thick-cut bacon, cooked, crumbled
- 1 recipe Cowboy Cream Cheese, room temperature
- 1 cup (113 g) sharp cheddar cheese, finely shredded
- 10 large jalapeño peppers, halved lengthwise, seeded
- ranch dressing, for serving
Instructions
- Preheat oven to 425°F.* Line a baking sheet with parchment paper.
- In a small bowl, mix together the Cowboy Cream Cheese and shredded cheddar until well combined.
- Pipe each jalapeño half with about 1 tablespoon of the cream cheese mixture.
- Place the filled jalapeños on the prepared baking sheet, letting them touch slightly so they don’t tip over. Sprinkle crumbled bacon evenly on top of each one.
- Bake for 15–20 minutes, or until the cheese is warmed through and the bacon is crisp.
- Serve warm with ranch dressing for dipping.
Notes
- Preheat air fryer to 400°F.
- Prepare the jalapeno poppers as instructed.
- Place the stuffed peppers into the basket of your air fryer. (Depending on the size of your air fryer, you may need to work in batches.)
- Air fry for 5-7 minutes, or until the cheese is warmed through and the bacon in crispy.
- Serve warm with ranch dressing for dipping.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These poppers are awesome! I love the cheesy filling and crispy bacon. They’re spicy, but not too much (for me, at least). I want to make them again!
Elizabeth
These had a pretty good kick to me, but they are great! I love that we used the cowboy cream cheese in these!
Stephanie
I thought these were spicy, but that depends on the person, I guess. The flavor was there, though. So, if you like jalapeno poppers, you will like these!
Bella
These poppers are amazing! The filling is creamy, and the bacon adds the perfect crunch. Great balance of heat and flavor.
Annabelle
I was surprised how much I liked these! The filling is creamy, and the heat wasn’t overwhelming. I’ll definitely make them again.
I am on a low salt/ no salt diet due to heart issues. Do you have any recipes for anything that I can do without the salt? Thanks
Hi there! Thank you so much for your comment. I totally understand needing to adjust recipes to fit dietary needs — that’s so important. While most of my recipes are not specifically developed for low-salt diets, many can be adapted by adjusting or omitting added salt and using lower-sodium ingredients where possible.
I always encourage readers to customize based on what works best for their health. Thanks again for being here and for your kind message — wishing you the very best on your journey!