Bacon Jalapeno Poppers

This is the perfect party food. The only problem with these is that they go FAST! Make sure you plan on making plenty of these bacon jalapeno poppers because they’re always a favorite. I promise, you won’t be able to stop at just one. You can tweak the cheese filling to your own preference, but I’ve never had any complaints with these poppers just the way they are, and I’ve been serving them like this for years!

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Bacon Jalapeño Poppers

Cheese stuffed peppers are a game day favorite. These Bacon Jalapeño Poppers have just the right amount of kick. To make these poppers easier to make, we've topped them with crumbled bacon instead of wrapping each pepper in bacon.

Servings

Ingredients

• 24 slices bacon
• 24 jalapeños
• 8 ounces cream cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/2 tsp garlic powder

Servings Ingredients 24 slices bacon 24 jalapeños 8 ounces cream cheese 1/2 cup shredded sharp cheddar cheese 1/2 tsp garlic powder

Instructions

1. In a large skillet, fry the bacon until it just starts to get color; it's going to cook a bit more in the oven. Remove the bacon and drain on paper towels. When cool, coarsely chop the bacon and set aside.
2. Cut jalapeños in half lengthwise. Remove seeds and membranes.
3. In a medium size bowl, add the cream cheese, cheddar cheese, and garlic powder. Stir to combine thoroughly.

Preheat oven to 400° F.

1. Line a sheet pan with foil. Fill each jalapeño half with some of the cheese mixture; top with chopped bacon. Place on foil lined sheet pan. Continue until all the jalapeño halves have been filled.
2. Bake in the preheated oven until the cheese filling is hot and melty, and the bacon is crisp; about 15 minutes.

Recipe Notes

Tip:

Jalapeños, like most peppers, contain most of their heat in their seeds and membranes. Remove the seeds and membranes and you'll have a fairly mild popper. If you want a bit more kick, leave a little of the internal membrane attached to the inside of the jalapeño.

 

Garnish with some chopped green onion tops, snipped chives, or chopped fresh parsley, if desired.