Jalapeño Poppers
Jalapeño poppers are the appetizer that disappears first at every party. This recipe combines a creamy, spiced cheese filling with crispy bacon for a bite that's smoky, tangy, and just spicy enough. With only three main ingredients and ready in under an hour, they're perfect for game day, potlucks, or a random Tuesday night.
Equipment
- Rimmed baking sheet
- Wire cooling rack fits inside the baking sheet
- Medium mixing bowl
- Small spoon for scooping seeds and ribs
- Cutting board
- Sharp paring knife
- Toothpicks (optional) for securing the bacon
Ingredients
- 12 medium jalapeño peppers halved lengthwise and seeded
- 8 oz cream cheese 226g, softened
- 1 cup shredded sharp cheddar cheese 113g
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 2 tablespoons chopped green onions optional
- salt and black pepper to taste
- 12 slices thick cut bacon halved crosswise
Instructions
- Preheat oven to 400°F and line a rimmed baking sheet with foil. Set a wire cooling rack on top and lightly spray with cooking spray.
- Wearing gloves if sensitive, slice each jalapeño in half lengthwise. Scrape out the seeds and white membrane with a small spoon, leaving some membrane for extra heat if desired.
- In a medium bowl, mix softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, green onions, salt, and pepper until fully combined.
- Fill each jalapeño half with the cheese mixture, mounding slightly above the edge and smoothing the top with the back of a spoon.
- Wrap one bacon half around each stuffed jalapeño, overlapping slightly and securing with a toothpick if needed. Place cheese side up on the prepared rack, spacing about an inch apart.
- Bake for 20 to 25 minutes until bacon is golden brown and crisp and the cheese is bubbly. Broil for 1 to 2 minutes at the end if extra color is needed, watching closely.
- Let the poppers rest on the rack for about 5 minutes. Remove toothpicks and transfer to a serving platter. Serve warm.
Notes
- Choose jalapeños that are similar in size so they cook evenly and are easier to stuff.
- Let the cream cheese fully soften at room temperature before mixing, so the filling blends smoothly.
- Use thick cut bacon rather than thin, since thin bacon can overcook before the peppers are tender.
- Bake on a wire rack instead of directly on the pan so grease drips away and the bacon crisps evenly.
- Don't overstuff the peppers, or the filling will bubble out and burn on the pan before the bacon finishes cooking.
- To make ahead, assemble the stuffed, bacon-wrapped poppers up to a day in advance and refrigerate covered until ready to bake.
- To freeze, arrange unbaked assembled poppers on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding about 10 extra minutes.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for about 10 minutes, or in an air fryer at 350°F for 5 to 7 minutes.
- Swap cheddar for pepper jack for extra heat, or stir in cooked crumbled chorizo or shredded rotisserie chicken for a heartier filling.
- For a bacon-free version, skip the wrap and top the stuffed peppers with panko breadcrumbs, then bake until golden.
Nutrition
Serving: 1PopperCalories: 90kcalCarbohydrates: 1gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 20mgSodium: 190mgVitamin A: 8IUVitamin C: 10mgCalcium: 4mgIron: 2mg
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