Description
These Jalapeño Poppers are a crowd-pleasing snack, featuring jalapeños stuffed with a creamy blend of cream cheese, cheddar, crispy bacon, and green onions, then baked until golden. Perfect for parties or game day, they deliver a deliciously spicy and crunchy bite!
Ingredients
Scale
- 12 large jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (about 4–5 slices)
- 1/4 cup green onions, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 cup breadcrumbs (optional for topping)
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the jalapeño peppers under cold water and pat them dry with a paper towel.
- Slice each jalapeño in half lengthwise. Remove seeds and membranes for milder poppers if desired.
- In a medium bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, and chopped green onions.
- Add garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix until well combined.
- Fill each jalapeño half with the cheese mixture using a spoon or piping bag, packing it in well.
- If using, sprinkle breadcrumbs on top of the filled jalapeños and press lightly.
- Arrange the stuffed jalapeños on a baking sheet lined with parchment paper or greased with cooking spray.
- Bake for 20-25 minutes, or until cheese is bubbly and jalapeños are tender. Broil for an additional 2-3 minutes for extra crispiness if desired.
- Let cool for a few minutes before transferring to a serving platter.
- Garnish with additional chopped green onions or a drizzle of ranch dressing or sour cream for dipping.
- Serve warm and enjoy!
Notes
- For a spicier kick, consider adding diced jalapeño seeds or a dash of hot sauce to the filling.
- You can substitute different cheeses for variety, such as pepper jack or mozzarella.
- For a vegetarian option, omit the bacon and add diced bell peppers or mushrooms.
- Leftover jalapeño poppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 25 minutes