Paleo Bacon Wrapped Jalapeño Poppers Recipe

Paleo Jalapeño Poppers

This is the poppers recipe I entered into the Austin Bacon Takedown cooking competition where over 200 people tried and provided rave reviews for it’s flavor!

This recipe is always a party pleaser and it’s requested by my friends and family who’ve had them in the past. Now you can add my poppers to your go-to game day menu! :)

What are Poppers?

A popper, to me, is a small appetizer, snack or mini version of a food that can easily pop in your mouth as a whole or with one bite.

Most of the time jalapeño peppers are used as the vessel to stuff and use as the base for poppers (at least they are in my recipe.) :)

Paleo Bacon Wrapped Jalapeño Poppers Recipe

There’s a significant amount of flavors, evenly dispersed across the entire dish and a tad of sweetness that creates the perfect combination of savory and sweet.

History Behind the Paleo Porn Poppers

I was bacon recipe testing for months before I determined my final recipe to enter in the Bacon Takedown.

This recipe alone went through many different variations to get to it’s final resting state. It all started with this bacon wrapped chicken popper recipe. I first adjusted the amount of chicken then crossed that recipe with a typical stuffed date. The particular stuffed date I was inspired by came from a local Chicago restaurant we were frequently going to called Avec.

With lots of testing to achieve the exact ratio for each ingredient I finally produced this Paleo Bacon Wrapped Jalapeño Poppers recipe.

You will also find this tasty recipe in my first cookbook, Pigskin Paleo.

Just a note, total time to make 160 poppers is about 3 hours ;)

Paleo Bacon Wrapped Jalapeño Poppers Recipe

Bacon Wrapped Chicken Chorizo Poppers

Yield: 20 Poppers


  • 1 link (7.5 oz) beef chorizo
  • 10 jalapeño peppers
  • 5 dates, pits removed and quartered
  • 3-4 chicken tenders or chicken breast, cut into tiny strips the length of the pepper
  • red pepper flakes, to taste
  • bacon, I love this kind


  1. Unwrap the Chorizo and add it to a frying pan. Constantly stir the meat until the oils start to bubble and disappear, letting the meat start to sizzle up. Try a piece, but don't burn yourself, to taste if it's ready. Should be done in 6-8 minutes, 10 minutes max.
  2. Cut the tops off the peppers and then slice the pepper in half.
  3. Scrape out the seeds from the pepper. IMPORTANT: Don't touch your face while working with the peppers & seeds!
  4. If you haven't already, slice each date into quarters.
  5. Lay a slice of date on the bottom of one jalapeño pepper.
  6. Spoon some chorizo over the date.
  7. Cut a slice of raw chicken tender and lay it across the top of the chorizo. This should not be protruding the top of the pepper. You want little bitty bites so everything has equal flavor.
  8. Sprinkle some red pepper flakes across the top of the chicken. Not too much though, unless you want it really spicy.
  9. Wrap the stuffed pepper with a half slice of bacon and secure it all in place with a toothpick.
  10. Repeat steps 5-9 until all your peppers are ready.
  11. Place the bacon wrapped stuffed peppers on a broiler pan and put them in the broiler of the oven. (If you don’t have a broiler tray, place your oven rack as close to the heat source in your oven as possible.) Cook for 8 minutes on each side but be sure to keep an eye on them so they don’t burn. The second round usually won’t take the full 8 minutes.
  12. Take out of the oven and transfer to a plate to cool.
  13. Enjoy! :)