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Easy Baked Jalapeno Poppers
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 20 poppers 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
- 10 medium/large jalapenos
- 8 oz. cream cheese, room temperature
- 12 oz. bacon, cooked and crumbled
- 8 oz. sharp cheddar cheese, shredded
- Kosher salt
- fresh cracked pepper
- thinly sliced green onion for garnish
Instructions
- Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place a cooling rack on top of the parchment paper.
- Cut jalapenos in half lengthwise. Use a spoon to remove the ribs and seeds and discard.
- In a medium bowl combine cream cheese, bacon (reserve a few tablespoons for garnish), 1/2 of the shredded cheese, 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 reserved crumbled bacon and sliced green onion!
Notes
- It’s really helpful to wear a pair of food-safe gloves while you’re making these poppers! If you don’t wear gloves, you will undoubtedly end up with spicy jalapeno oil on your hands. Which is totally fine, but it’s a little tricky to wash off!
- If you do get jalapeno juice/oil on your hands, try coating them in olive oil, then thoroughly wash the oil off. You may have to do this a couple times to get all of the oil and jalapeno juice off. If you are a fellow contact wearer like myself, be sure you get all the oil off before handling your contacts. Or if you can, take your contacts out before you make these and don’t put them back in until the next day!
- Don’t overbake the jalapeno poppers! I like to check on them around the 15 minute mark and give the peppers a little poke. The peppers should be tender but still have a bit of a crunch to them. There’s nothing worse than a limp, over baked popper!
Find it online: https://midwestfoodieblog.com/easy-baked-jalapeno-poppers/
