I saw this recipe for jalapeño poppers years ago and wanted to try my hand at it. It can be as simple as using three ingredients: jalapeños, cream cheese and bacon. Or you can jazz it up a bit with other add ins to make it more interesting. For the filling, I used a mixture of cream cheese, shredded cheddar, garlic powder, and chives.
You will have to tweak the cooking times a bit depending on how large your jalapeños are. Mine were massive this time, so it took me around 45 minutes to cook them enough to make them tender. Also, it took 45 minutes for the bacon to brown and crisp up enough for me personally. I don’t like flabby bacon.
The length of the bacon strip wrapped around each jalapeño will be determined by the size of the pepper too. It will be around 1/3 or 1/2 of a strip of bacon per piece. So figure it out beforehand, before you cut all your bacon up then try to wrap them around with barely enough overlap. Not that I rush into things haphazardly like that…no…
I made enough for a crowd, but my husband thought it was his dinner and ate all but 3. So generous of him to leave me some. “These are so good! I can’t stop eating them. How did you stop at one?”
It’s called self control (I may have said either to myself or out loud, I can’t remember). I have been practicing it for weeks because next week is the ultimate binge fest and I need to be psychologically prepared to stop myself before feeling my arteries clog. So god help him if he can’t stop at one. Or five. Or ten.
I’m making these for my Thanksgiving appetizer. It’s easy, can probably be added to the oven with other dishes baking simultaneously, and requires little effort in prep. And they’re so, so addicting.
An important tip: if you have a sensitivity to touching hot peppers, please wear gloves while handling them. When my skin even senses there is a pepper within a 5 mile radius, my fingers burns up and start swelling and it doesn’t stop for hours. And it also goes without saying, but don’t rub your eyes while handling peppers! I know, it’s like saying don’t grab the baking pan straight out of the oven without oven mitts, but you never know…
- 12 jalapenos, sliced in half and seeds/membrane removed
- 8 oz. cream cheese (full fat or 1/3 fat)
- 2 green onions, sliced
- 1 cup finely shredded cheddar cheese
- 1/4 tsp. garlic powder
- Other things needed:
- gloves for handling peppers
- rimmed baking sheet, lined with foil
- cookie rack
- oil for greasing cookie rack
- Step 1 Preheat oven to 375 degrees.
- Step 2 Using gloves, cut each pepper lengthwise and remove seeds and membranes with a spoon. The more seeds and membranes you leave in, the spicier it remains, if you want a spicier popper.
- Step 3 In a bowl, combine cream cheese, sliced green onions, shredded cheddar and garlic powder.
- Step 4 Line a rimmed baking sheet with foil, and place a greased cookie rack on top.
- Step 5 Spoon cheese mixture into each jalapeño. Wrap with slice of bacon, (cut between 1/3 or 1/2 of length of each strip) and secure with a toothpick through the middle of the pepper.
- Step 6 Place peppers on rack, and bake for 45 minutes. Serve.
Instructions with Photos:
Preheat oven to 375 degrees.
Using gloves, cut each pepper lengthwise and remove seeds and membranes with a spoon.
The more seeds and membranes you leave in, the spicier it remains, if you want a spicier popper.
In a bowl, combine cream cheese, sliced green onions, shredded cheddar and garlic powder.
Line a rimmed baking sheet with foil, and place a greased cookie rack on top.
Spoon cheese mixture into each jalapeño. Wrap with slice of bacon (cut between 1/3 or 1/2 of length of each strip), and secure with a toothpick through the middle of the pepper.
Place peppers on rack, and bake for 45 minutes.