pretzel baked cream cheese jalapeno poppers 1 shows a tray of poppers sprinkled with bacon bits

Pretzel Baked Cream Cheese Jalapeno Poppers

Just pop these yummies in your mouth--no nibbling here!

Course Appetizer
Cuisine Mexican
Keyword game day
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 7 people
Calories 130 kcal
Author Renea


  • 1 bag (partial) snaps pretzels
  • 3 ounces colby jack cheese, block
  • 12 ounce jar jalapeno peppers, sliced (I used this plus 12 ounce jar sliced banana peppers) If you only use jalapeno slices, use 24 ounces
  • 4 ounces cream cheese, very soft
  • 1/2 ounce bacon bits


  1. On a parchment-lined baking sheet, lay out 28 pretzel snaps. You may need to trim your block of colby-jack cheese to be about the same diameter as the pretzel snap. Slice the cheese, and lay a piece on each pretzel. Top the cheese with a jalapeno slice. Bake for 4 minutes in a preheated 350 degree oven

  2. Meanwhile, whip the cream cheese, either by hand or with a mixer, until the consistency is like icing. Fill a pastry bag fitted with a decorative tip.

  3. After removing the appetizer from the oven, cool slightly before decorating the appetizer with the cream cheese. Squirt the cream cheese out of the decorator tip to make an attractive flower-like topping. Immediately sprinkle with the bacon bits.