Description
These Baked Jalapeño Poppers are a crowd-pleasing appetizer featuring jalapeños stuffed with a creamy mixture of cream cheese, cheddar cheese, and crispy bacon. They are baked to perfection until bubbly and golden, making them perfect for parties or snacks.
Ingredients
Scale
Jalapeño Poppers
- 12 large jalapeño peppers
- 8 ounces cream cheese, softened
- 1 cup cheddar cheese, grated
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 slices bacon, cooked and crumbled (divided)
Instructions
- Prep Oven and Pan: Move the oven rack to the middle position and preheat to 400 degrees F. Line a standard size cookie sheet with foil and lightly grease the foil with nonstick cooking spray.
- Prep Jalapeños: Slice the jalapeño peppers in half lengthwise. Remove all seeds and white membranes from the peppers to reduce heat and create space for the filling.
- Make Filling: In a medium bowl, combine the softened cream cheese, grated cheddar cheese, onion powder, garlic powder, salt, pepper, and all but 2 tablespoons of the crumbled bacon. Use a handheld mixer to beat the mixture until creamy and well combined, about one minute.
- Assemble Jalapeño Poppers: Spoon the cream cheese mixture evenly into each jalapeño half and place them on the prepared cookie sheet. Sprinkle the reserved 2 tablespoons of crumbled bacon over the filled poppers.
- Bake: Bake the jalapeño poppers in the preheated oven for 20-25 minutes, or until they are bubbly and slightly golden on top.
- Serve: Remove from oven and let the poppers cool for about 3 minutes before serving. This allows the filling to set slightly for easier eating.
Notes
- Removing the seeds and membranes reduces the heat of the jalapeños, but you can leave some if you prefer spicier poppers.
- Make sure the cream cheese is softened to ensure a smooth filling.
- Using cooked, crispy bacon adds both flavor and a pleasant crunch.
- You can prepare these a few hours ahead and refrigerate before baking if needed.
- Wear gloves when handling jalapeños to avoid irritation from the capsaicin.
