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Daily Dish delight

Easy Jalapeño Poppers

These jalapeño poppers are the ultimate party appetizer—especially for game day and dinner parties! They're cheesy, savory, and dotted with crispy bacon.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10
Course: Appetizer
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

  • 10 large jalapeños
  • 8 ounces cream cheese, softened at room temperature
  • 1 ½  cups shredded cheddar cheese
  • 6 strips bacon, cooked crispy
  • 3 tablespoons  thinly sliced chives, plus more for garnish
  • 2 garlic cloves, minced
  • ½  tablespoons  kosher salt
  • ¼  tablespoons  ground black pepper

Equipment

  • Heavy Duty Baking Sheet My favorite sheet pans for baking!
  • Glass Mixing Bowls The perfect set of mixing bowls for all my recipes.

Method
 

  1. Deseed the peppers. Preheat the oven to 400°F (200°C). Slice the jalapeño peppers in half, and use a small spoon to scoop out the seeds and membrane. Place them on a baking sheet and set aside.
  2. Make the filling. To a medium mixing bowl, add the cream cheese, cheddar cheese, 4 strips of cooked and crumbled bacon, chives, garlic, salt, and pepper. Stir together until well combined.
  3. Fill the peppers. Use a spoon to scoop a portion of the filling and fill the jalapeño peppers.
  4. Bake the peppers. Bake the jalapeño peppers for 15 to 20 minutes, until they're lightly golden on top. Garnish the tops with the remaining 2 pieces of cooked and finely crumbled bacon, and extra chives. Serve while warm.
Helpful Tips
  1. Storage tip: Place any leftover poppers in an airtight container in the fridge for 3 to 4 days.
  2. Reheating tip: Preheat to 375°F (190°C), place poppers on a baking sheet, and bake for 8 to 10 minutes until warmed through and crisp.
  3. Prep them ahead of time. Make and refrigerate the poppers on a baking sheet covered tightly with plastic wrap. Then, it’s easy to bake the next day!
  4. Pro tip: Make sure to not overfill the peppers too much, or else the cheese will overflow and ooze out. If you happen to have leftover filling, you can always save it and add it to scrambled eggs or slather it on a tortilla for a super tasty quesadilla (I did this and show it on the video above). So yum!
Nutrition
  1. Calories: 205kcal | Carbohydrates: 2g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 386mg | Potassium: 75mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 519IU | Vitamin C: 1mg | Calcium: 145mg | Iron: 0.1mg

Notes

Step 1) Deseed the peppers. Preheat the oven to 400°F (200°C). Slice the jalapeño peppers in half, and use a small spoon to scoop out the seeds and membrane. Place them on a baking sheet and set aside.
Prepping jalapeños on a sheet pan.
Step 2) Make the filling. To a medium mixing bowl, add the cream cheese, cheddar cheese, 4 strips of cooked and crumbled bacon, chives, garlic, salt, and pepper. Stir together until well combined.
Mixing cream cheese filling in a bowl.
Step 3) Fill the peppers. Use a spoon to scoop a portion of the filling and fill the jalapeño peppers.
Prepped jalapeño poppers on a sheet pan.
Step 4) Bake the peppers. Bake the jalapeño peppers for 15 to 20 minutes, until they're lightly golden on top. Garnish the tops with the remaining 2 pieces of cooked and finely crumbled bacon, and extra chives. Serve while warm.
Oven baked jalapeño poppers.

Helpful Tips

  • Storage tip: Place any leftover poppers in an airtight container in the fridge for 3 to 4 days.
  • Reheating tip: Preheat to 375°F (190°C), place poppers on a baking sheet, and bake for 8 to 10 minutes until warmed through and crisp.
  • Prep them ahead of time. Make and refrigerate the poppers on a baking sheet covered tightly with plastic wrap. Then, it’s easy to bake the next day!
  • Pro tip: Make sure to not overfill the peppers too much, or else the cheese will overflow and ooze out. If you happen to have leftover filling, you can always save it and add it to scrambled eggs or slather it on a tortilla for a super tasty quesadilla (I did this and show it on the video above). So yum!