No holiday get together or game day celebration is complete without these simple jalapeno poppers! They’re loaded with classic popper flavors of cream cheese, sharp cheddar and lots of bacon!
What makes these jalapeno poppers SO easy to make?
These jalapeno poppers are so much easier to make than their bacon wrapped brothers because you don’t have to worry about tediously wrapping raw bacon around the poppers or securing it with toothpicks.
All the classic popper ingredients are mixed into the filling making it easy to make and even easier to eat!
How do I make jalapeno poppers?
You’ll start by cutting jalapenos in half and using a spoon to scrape out the ribs and seeds.
Then you’ll mix cream cheese, LOTS of crispy crumbled bacon, sliced green onions and sharp cheddar cheese.
Then it’s time to get stuffing! Divide the filling evenly between the jalapenos, then sprinkle them more sharp cheddar and it’s into the oven they go!
The end result is a perfect hand held (holiday or game day) appetizer – warm, slightly spicy jalapenos loaded with bacony, creamy, cheesy filling.
Can I make jalapeno poppers ahead of time?
Yes! These poppers are perfect for making ahead of time! Assemble when it’s convenient for you and store in an airtight container in the fridge for up to 1 week.
When you’re ready to serve, just pop them in the oven to bake!
Can I freeze jalapeno poppers?
Just make sure you use full-fat cream cheese in this recipe. The lower fat options will not hold up to the freezing process and you’ll end up with a less than creamy jalapeno pepper filling.
To freeze these, just follow directions in recipe but before baking, lay them on a sheet pan and freeze for 2 hours.
Transfer to an airtight container and freeze for up to 2 months.
Then when you’re ready to bake you can take them right from the freezer to the oven! Just make sure you follow the recipe instructions below and bake them on a cooling rack on a sheet pan.
Why bake jalapeno poppers on a cooling rack?
Raising the poppers up off the baking sheet with the aid of a cooling rack will not only make it easier to remove them (less surface area touching the jalapeno bottom means less chance of it sticking) but it also allows the poppers to cook more evenly.
Placing the poppers on a cooling rack allows the air to circulate around them and helps them cook more evenly. One big reminder though: make sure your cooling rack is oven safe! Most are, but you’ll just want to double check!!
Please let me know what you think of these baked jalapeno poppers by leaving a rating and comment below!Print
No holiday get together or game day celebration is complete without these simple jalapeno poppers! They’re loaded with classic popper flavors of cream cheese, sharp cheddar and lots of bacon.
- 10 med/large jalapenos
- 8 oz. cream cheese, softened
- 8 oz. bacon, cooked and crumbled
- 8 oz. sharp cheddar cheese, shredded
- 1 green onion, thinly sliced + more for garnish
- Kosher salt
- fresh cracked pepper
- Preheat oven to 400 degrees and line a baking sheet with parchment or foil. Place a cooling rack on top of the pan liner.
- Cut jalapenos in half lengthwise. Use a spoon to remove the ribs and seeds and discard.
- In a medium bowl combine cream cheese, bacon, 1/2 of the shredded cheese, green onion and a large pinch of salt and pepper.
- Divide filling evenly between the cavities of the jalapenos.
- Place filled jalapenos about an inch apart on the cooling rack on the baking sheet.
- Divide remaining cheddar cheese evenly between the poppers. Rather than sprinkling the cheese on top, try to gently push it into the filling. This will hold it in place and keep it from all falling onto the cooling rack.
- Bake for 20 minutes or until the peppers are tender but still hold their shape.
- Garnish with sliced green onion and enjoy!
If you like a spicy jalapeno popper, remove the seeds but leave the ribs. If you like it REALLY spicy leave the ribs and some of the seeds intact.
Keywords: easy, simple, quick, appetizer, party, game day, family, holiday, bites, cheddar, cream cheese, chives, green onions, bacon