Game Day Jalapeno Poppers (Print View)
Spicy jalapeños with creamy cheese filling wrapped in crisp beef bacon for a flavorful snack.
# Ingredient List:
→ Vegetables
01 - 8 large fresh jalapeño peppers
→ Cheese Mixture
02 - 6 oz cream cheese, softened
03 - 3/4 cup shredded cheddar cheese
04 - 2 tbsp chopped fresh chives (optional)
05 - 1/4 tsp garlic powder
06 - 1/4 tsp onion powder
07 - 1/4 tsp smoked paprika
08 - Salt and pepper, to taste
→ Meats
09 - 8 slices beef bacon, cut in half
→ Optional Garnishes
10 - 2 tbsp chopped fresh cilantro
11 - Sour cream, for serving
# How to Make:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - Slice each jalapeño pepper in half lengthwise. Using a spoon, carefully remove the seeds and membranes. For less heat, remove all seeds.
03 - In a medium bowl, combine the cream cheese, shredded cheddar, chives, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until smooth.
04 - Fill each jalapeño half with the cheese mixture, smoothing the top evenly.
05 - Wrap each stuffed jalapeño half with a half-slice of beef bacon, securing with a toothpick if needed.
06 - Arrange the poppers on the prepared baking sheet, cheese side up.
07 - Bake for 20 to 25 minutes, or until the bacon is crisp and the cheese is bubbly and golden.
08 - Remove from oven and let cool for a few minutes. Garnish with fresh cilantro and serve warm with sour cream if desired.
# Expert Advice:
01 -
- That moment when crispy beef bacon meets spicy, creamy cheese is absolutely worth the minor prep work
- They disappear faster than you can bake them, so make a double batch
02 -
- Wear gloves when handling jalapeños, I learned this the hard way when my hands burned for three hours after an especially ambitious prep session
- Beef bacon cooks differently than pork bacon, so keep an eye on it during those last few minutes to prevent burning
03 -
- Use a piping bag or zip top bag with the corner snipped off to fill the peppers quickly and neatly
- If the bacon is not getting crispy enough, pop them under the broiler for just one or two minutes at the very end