Description
These jalapeno poppers are easy to make in the oven and stuffed with a tasty mix of cream cheese, cheddar cheese and bacon.
Ingredients
Scale
- 12 large jalapeno peppers*
- 8 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 6 slices bacon (cooked and crumbled)
Instructions
- Preheat the oven: preheat the oven to 400°F. Line a large baking sheet with foil or parchment paper.
- Prepare the jalapeños: cut the jalapeños in half lengthwise. Use a spoon to scoop out the membranes and seeds of the peppers.
- Make the filling: in a medium mixing bowl, add the cream cheese, cheddar cheese, garlic powder, onion powder, salt, pepper and all but 2 tablespoons of crumbled bacon. Use a hand mixer or spoon to mix until well combined and smooth.
- Fill the jalapeños: Spoon the cream cheese filling into each jalapeno and use your fingers to press it down. The filling should fill the inside of the jalapeno until flat with the top of the pepper (don't overfill them). Depending on the size of your jalapeños you may have some filling or peppers left over.
- Bake: place the jalapeños on the prepared baking sheet. They should be upright (so that they don't tip over) and not touching. Bake for 20 - 25 minutes, until the filling becomes lightly browned and bubbly.
- Cool & serve: Remove from the oven and sprinkle with remaining bacon. Let cool for 3 - 5 mins before moving from baking sheet. Serve warm, optionally with ranch for dipping.
Notes
*Jalapeños: depending on the size of your jalapeños, this recipe may make slightly less or more poppers. The recipe makes enough filling for approximately 12 large jalapeños.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Cuisine: American
Keywords: bacon, cheese, jalapeno, poppers