Jalapeno Poppers
A cream cheese and bacon filling baked into fresh jalapenos makes a delicious snack or appetizer.
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.
Tried this recipe?Let us know how it was!