Cheesy Jalapeno Poppers Recipe

I just whipped up these super addicting cheesy jalapeno poppers that mix a creamy spicy filling with crispy bacon and im honestly still tripping over how insanely easy and delish they turned out to be!

My Cheesy Jalapeno Poppers combine fresh jalapenos with softened cream cheese, shredded cheddar and pepper jack then wrapped in bacon. I use chopped green onions along with garlic and onion powder.

I think its a treat packed with protein and rich cheesy flavor.

Ingredients

• Fresh jalapeno peppers add spicy heat, fiber, vitamins, and eye catching color.
• Cream cheese makes the filling rich and smooth, adding healthy fat and creaminess.
• Shredded cheddar enriches the dish with protein, calcium and a sharp robust flavor.
• Pepper jack cheese adds a spicy twist, extra heat and a tangy kick.
• Chopped green onions bring a fresh, zesty bite and balance the rich cheeses.
• Bacon adds a smoky, salty crunch and protein that really boost flavor.
• Garlic and onion powder deliver subtle savory notes for extra depth in flavor.
• Salt and black pepper season the filling to perfection with a balanced taste.

Ingredient Quantities

• 12 fresh jalapeno peppers (halved and seeded)
• 8 oz cream cheese (softened)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 1/4 cup finely chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and ground black pepper (to taste)
• 6 bacon slices (cut in half)

How to Make this

1. Preheat your oven to 400°F so its nice and hot while you get everything ready.

2. In a medium bowl, combine the softened cream cheese, shredded cheddar, shredded pepper jack, and chopped green onions with the garlic powder, onion powder, salt, and a little black pepper. Mix it all up real good until it’s smooth.

3. Scoop a generous amount of your cheese mixture into each of the halved and seeded jalapeno peppers. Try not to overfill them.

4. Wrap each stuffed pepper with a half slice of bacon. If it doesn’t stay in place, you can secure it with a toothpick.

5. Arrange the wrapped pops on a baking sheet lined with parchment paper, making sure they aren’t touching.

6. Pop the tray into your preheated oven and bake for 20 to 25 minutes until the bacon is crispy and the cheese filling is bubbly.

7. Once done, take ’em out and let them cool for a few minutes; they will be piping hot.

8. Serve warm and enjoy these cheesy jalapeno poppers as a tasty snack or party treat.

Equipment Needed

1. Oven
2. Medium mixing bowl
3. Measuring spoons
4. Knife and cutting board
5. Spoon or spatula for mixing and scooping
6. Baking sheet
7. Parchment paper
8. Toothpicks

FAQ

• Q: Can I prep these poppers ahead of time?
  A: Yeah, you can definitely prep them a day ahead and store in the fridge. Just keep in mind that the bacon might not be as crispy when you reheat ’em.
• Q: What should I do if I dont have pepper jack cheese?
  A: No worries, you can swap in extra cheddar or use another type of cheese with a bit of spice. It’ll still be super tasty!
• Q: Can I use turkey bacon instead of regular bacon?
  A: Sure thing, turkey bacon works. Just know that it might not get as crispy as regular bacon does, so adjust your cooking time accordingly.
• Q: How do I know when they are done?
  A: Theyre ready when the cheese gets melty and starts bubbling, and the bacon looks nicely crisped around the edges. Just keep an eye on them while baking.
• Q: Are there any side dishes that go well with these poppers?
  A: Definitely. They taste great paired with a light salad or even a side of ranch or sour cream to balance the rich flavors.

Cheesy Jalapeno Poppers Recipe Substitutions and Variations

• Fresh jalapeno peppers – if you’re looking for a milder option you could try using poblano peppers. They’ll give a similar look without as much heat
• Cream cheese – Neufchatel cheese works pretty well if you’re trying to cut down on fat but still need that creamy texture
• Shredded cheddar cheese – you might use Colby cheese as its milder flavor can be a nice alternative and still melt nicely
• Shredded pepper jack cheese – Monterey Jack cheese is a good swap if you want a less spicy but equally smooth melt
• Bacon slices – turkey bacon can be used instead if you are looking for a leaner version, And it still gives you that smoky taste

Pro Tips

Here’s a quick and messy guide on how to make these cheesy jalapeno poppers, along with a few extra tips that might help ya get the best results.

Ingredients:
• 12 fresh jalapeno peppers (halve and seed ’em)
• 8 oz cream cheese (softened up)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 1/4 cup finely chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and ground black pepper to taste
• 6 bacon slices (cut in half)

Instructions:
1. Preheat the oven to 400°F. Get it all nice and hot while you prep stuff.
2. In a medium bowl mix together the softened cream cheese, cheddar, pepper jack, chopped green onions, garlic powder, onion powder, salt, and a bit of pepper. Make sure its really smooth.
3. Fill each jalapeno half with a generous scoop of your cheese mixture, but don’t overstuff them or they might spill over.
4. Wrap each stuffed pepper with a half slice of bacon. If it doesnt stick, just poke in a toothpick.
5. Arrange all your bacon wrapped peppers on a lined baking sheet making sure they dont touch.
6. Bake for about 20-25 minutes until the bacon turns crispy and the cheese gets all bubbly, then let ’em cool for a few minutes before serving. Be careful they are really hot.

Pro Tips:
• When you scoop the cheese mixture into the peppers, try not to completely fill them to the brim, this helps avoid messy spills during baking.
• Make sure the bacon edge is on the bottom when you put it in the oven, that way it’ll get extra crispy and hold the filling in place.
• If you feel like elevating the flavor, try adding a splash of lime juice into the cheese mix for a little extra zing.
• Dont rush the cooling process even tho it might be tempting to dig in right away; letting them sit for a few mins makes them easier to eat without burning your tongue.