Jalapeno Poppers

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minuts | Serves: 6

Jalapeno Poppers have become a very popular “party food,” from Super-Bowl finger foods to baby shower hors d’oeuvres. These stuffed hot peppers are filled with a cream cheese mixture and baked to deliciousness.

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

Jalapeno Poppers

Pantry To Table
A cream cheese and bacon filling baked into fresh jalapenos makes a delicious snack or appetizer.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Brunch, Side Dish, Snack
Cuisine American
Servings 6
Calories 389.06 kcal

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.

Notes

PLEASE, use gloves to protect your hands from the juices and oils of the spicy peppers. I learned the hard way in the early years of our marriage that gloves are essential in the kitchen when hot peppers are involved.
Bagged “real” bacon will be okay here. Not as good as freshly cooked, but will do okay. Just not the bacon “bits,” please.
You can use the broil setting right at the end of the baking time. Just do not walk away or the panko will burn.
If you do not like the heat of jalapenos, feel free to use sweeter peppers.
Nutrition chart does not include extra salt or the optional topping in the calculations. 
Nutrition Facts
Jalapeno Poppers
Amount per Serving
Calories
389.06
% Daily Value*
Fat
 
34.59
g
53
%
Saturated Fat
 
16.3
g
102
%
Trans Fat
 
0.67
g
Polyunsaturated Fat
 
3.36
g
Monounsaturated Fat
 
11.73
g
Cholesterol
 
81.84
mg
27
%
Sodium
 
495.79
mg
22
%
Potassium
 
322.2
mg
9
%
Carbohydrates
 
8.23
g
3
%
Fiber
 
2.07
g
9
%
Sugar
 
4.65
g
5
%
Protein
 
12.21
g
24
%
Vitamin C
 
74.95
mg
91
%
Calcium
 
187.03
mg
19
%
Iron
 
0.56
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword jalapeno poppers, bacon, fresh jalapenos, easy snack, lightly spicy, cheesy, cream cheese recipes
Tried this recipe?Let us know how it was!

1 Comment

  1. GRL Foodie

    5 stars
    These are perfect for the overflow of jalapenos from the garden! It’s a great salty snack.

    Reply
5 from 1 vote

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