Easy Jalapeño Poppers
These jalapeño poppers are the ultimate party appetizer—especially for game day and dinner parties! They're cheesy, savory, and dotted with crispy bacon. Watch the video below to see how I make them in my kitchen.
Servings: 10 servings
Equipment
- Heavy Duty Baking Sheet My favorite sheet pans for baking!
- Glass Mixing Bowls The perfect set of mixing bowls for all my recipes.
Ingredients
- 10 large jalapeños
- 8 ounces cream cheese softened at room temperature
- 1 ½ cups shredded cheddar cheese
- 6 strips bacon cooked crispy
- 3 tablespoons thinly sliced chives plus more for garnish
- 2 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Deseed the peppers. Preheat the oven to 400°F (200°C). Slice the jalapeño peppers in half, and use a small spoon to scoop out the seeds and membrane. Place them on a baking sheet and set aside.
- Make the filling. To a medium mixing bowl, add the cream cheese, cheddar cheese, 4 strips of cooked and crumbled bacon, chives, garlic, salt, and pepper. Stir together until well combined.
- Fill the peppers. Use a spoon to scoop a portion of the filling and fill the jalapeño peppers.
- Bake the peppers. Bake the jalapeño peppers for 15 to 20 minutes, until they're lightly golden on top. Garnish the tops with the remaining 2 pieces of cooked and finely crumbled bacon, and extra chives. Serve while warm.
Video
Notes
- Storage tip: Place any leftover poppers in an airtight container in the fridge for 3 to 4 days.
- Reheating tip: Preheat to 375°F (190°C), place poppers on a baking sheet, and bake for 8 to 10 minutes until warmed through and crisp.
- Prep them ahead of time. Make and refrigerate the poppers on a baking sheet covered tightly with plastic wrap. Then, it's easy to bake the next day!
- Pro tip: Make sure to not overfill the peppers too much, or else the cheese will overflow and ooze out. If you happen to have leftover filling, you can always save it and add it to scrambled eggs or slather it on a tortilla for a super tasty quesadilla (I did this and show it on the video above). So yum!
Nutrition
Calories: 205kcal | Carbohydrates: 2g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 386mg | Potassium: 75mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 0.1mg