Description
Bold little bursts of flavor: creamy, smoky, crispy jalapeño poppers wrapped in bacon and baked to gooey perfection.
Ingredients
Units
Scale
- 12 fresh jalapeños
- 8 oz cream cheese, room temperature
- 1 large garlic clove, minced
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 Tbsp green onion, chopped
- 1 cup shredded mild cheddar cheese
- 6 oz bacon, cooked and chopped
Instructions
- Preheat the oven to 400°F (200°C). Line or foil-line a baking sheet for easier cleanup.
- Halve the jalapeños lengthwise and remove seeds and membranes with a spoon.
- In a large bowl, mix cream cheese, garlic, salt, black pepper, green onion, cheddar, and bacon until well combined.
- Fill each jalapeño half with the cheese mixture, leveling the filling with the pepper's edge.
- Arrange on the prepared baking sheet, cut side up.
- Bake for 18-20 minutes, until cheese is melted and golden, and jalapeños are slightly softened.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat at 350°F for 10 minutes. Freeze up to 1 month, though texture may change. For a milder version, use mini sweet peppers or remove all seeds.
Nutrition
- Serving Size: 2 poppers
- Calories: 150
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 30mg
