Jalapeno Poppers
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minuts | Serves: 6
Some fun history from Pitco.com. “Jalapeño poppers as you know them now probably originated sometime in the 1980s. What is certain is that, on April 30, 1992, the phrase ‘jalapeño popper’ was trademarked by Anchor Food Products. Heinz later acquired the name, and began to distribute pre-made jalapeño poppers in a frozen form. All consumers had to do was deep fry the peppers until cooked.” I’d say the convenience of frozen poppers was nice, but here’s a homemade, not deep-fried version, that’s pretty simple to throw together and quite delicous.
There are many different ingredients that you can stuff the jalapenos with, but using a cream cheese base will ensure the creamy texture. I’ve had sausage mixed in instead of bacon, or bacon-wrapped jalapeno poppers. The list of options goes on and on. What’s been your favorite version of Jalapeno Poppers?
Change up the cheeses if you would like. I stayed with traditional yellow cheddar for my poppers. Gouda, fontina, or Parmesan would be yummy, also! I personally love Gorgonzola cheese and would totally try that mixed into this filling!
The seasonings are pretty basic here in this recipe, but go hotter with the addition of cayenne pepper or crushed red pepper flakes for some spiciness.
Sriracha, the hot sauce with the rooster on the label, is delicious on these Jalapeno Poppers, too. The history is a little debated, but it seems that Sriracha, the thick, spicy, reddish sauce is produced by Huy Fong Foods, a brand that originated in Thailand, is produced in California, and was created by by David Tran, a Chinese immigrant from Vietnam (Wikipedia). So whatever the ethnicity of this powerful sauce, it is delicious drizzled over the poppers. Maybe just drizzle on your own jalapenos in case others around you aren’t quite spicy fans!
Enjoy!!
Jalapeno Poppers
Equipment
- disposable gloves,
Ingredients
- 8 ounces cream cheese, softened, I use full fat
- 1/2 pound bacon, cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika, not smoked
- 1/4 teaspoon ground white pepper
- salt, to taste
- 3 green onions, chopped
- 4 ounces cheddar cheese, finely shredded
- 1 pound fresh jalapenos
Optional Topping:
- 1 cup panko bread crumbs
- 3 tablespoons unsalted butter, melted
- pinch salt, or to taste
- pinch black pepper, or to taste
Instructions
- Preheat the oven to 425 degrees. Cover a baking sheet with aluminum foil (for easy clean-up) and set aside.
- Using gloves to protect your hands, halve the jalapenos. Using a sharp knife, remove the membranes and seeds and discard. Place the halved jalapenos, cut side up, on the baking sheet.
- In a medium bowl, combine the cream cheese, bacon, garlic and onion powders, paprika, white pepper, green onions, cheese, and salt to taste. (Several of these ingredients have a saltiness to them, so taste for seasoning as you go.)
- Evenly divide the cream cheese mixture amongst the jalapenos, packing it in if necessary.
- If choosing to top with panko, place the panko crumbs, melted butter, and the pinch of salt and pepper in a small bowl and toss to combine. Top the jalapenos with the panko mixture.
- Place the baking sheet in the preheated oven for 15 to 20 minutes.
- Remove the pan from the oven and allow them to cool slightly. They are best served warm from the oven.
These are perfect for the overflow of jalapenos from the garden! It’s a great salty snack.