Description
This Jalapeno Popper recipe features spicy jalapeno peppers filled with a creamy, cheesy mixture and topped with crispy bacon. Perfectly balanced with smoky, savory flavors and a hint of heat, these bite-sized appetizers are ideal for parties, game day, or a flavorful snack.
Ingredients
Scale
Peppers
- 12 large jalapeno peppers
Filling
- 8 ounces cream cheese, softened
- 1 cup cheddar cheese, grated
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- â…› teaspoon ground black pepper
Topping
- 6 slices bacon, cooked and crumbled, divided
Instructions
- Prepare the Jalapenos: Wash the jalapeno peppers, then slice them in half lengthwise. Carefully remove the seeds and membranes to reduce the heat, if desired. Set aside.
- Make the Filling: In a mixing bowl, combine the softened cream cheese, grated cheddar cheese, onion powder, garlic powder, salt, and ground black pepper. Mix thoroughly until smooth and evenly blended.
- Stuff the Peppers: Spoon the cheese mixture evenly into each jalapeno half, filling them generously but without overflow.
- Add Bacon Topping: Sprinkle half of the crumbled bacon over the cheese-stuffed jalapeno halves for an extra layer of flavor.
- Bake the Poppers: Preheat your oven to 400°F (200°C). Place the stuffed jalapeno halves on a baking sheet lined with parchment paper or foil. Bake for about 20-25 minutes until the peppers are tender and the cheese is bubbly and lightly browned.
- Finalize and Serve: Remove the poppers from the oven and immediately sprinkle the remaining crumbled bacon on top. Allow to cool slightly before serving warm.
Notes
- For less heat, ensure all seeds and membranes are thoroughly removed from the jalapenos.
- Use gloves when handling jalapenos to prevent skin irritation.
- For a smoky flavor, try wrapping each stuffed pepper half with a strip of bacon before baking.
- Serve with ranch dressing or a cooling dip to balance the spiciness.
- These poppers can be prepared in advance and refrigerated before baking.
