Whether watching sports or needing a party appetizer, these Jalapeño Poppers are always a hit. Spicy and creamy with a bit of a crunch, you’ll be watching these disappear!
Need more perfect game day appetizers? Try this Buffalo Chicken Dip or Bacon Wrapped Smokies.
I am no stranger to a good jalapeño popper. They have been a favorite game day appetizer for as long as I can remember.
But until now, I’ve never had a recipe posted here for them. I’ve had Sausage Stuffed Jalapeños and Bacon Wrapped Jalapeño Poppers with Taco Filling. And even these Jalapeño Popper Wontons.
But it was high time that I posted my favorite traditional jalapeño popper recipe.
And I guess I shouldn’t say traditional, since these are baked instead of fried. As much as I love a good deep fried jalapeño popper, I would say that I love these even more!
Ingredients
Scroll down to the recipe card at the end of the post for full amounts and instructions.
- Bacon: I just use regular sliced bacon, but for even more bacon flavor, you can use thick cut bacon.
- Jalapeño Peppers: You’ll want to choose peppers that are about 3-4 inches long, and uniform in size. The more uniform they are, the more evenly they will bake.
- Cheese: You need a mixture of cream cheese and cheddar cheese. For more flavor, use a strong cheddar.
- Garlic Powder: I like using garlic powder for ease, but you can also use freshly minced garlic.
- Breadcrumbs: Panko breadcrumbs give these peppers the perfect crunchy topping.
- Smoked Paprika: I love the smokiness you get from the smoked paprika. If you aren’t a fan, just leave this out.
- Butter: The butter will keep the breadcrumbs nice and crispy.
How to Make Jalapeño Poppers
STEP 1: Dice the bacon and cook it in a skillet until it is cooked and crispy. Drain it on a paper towel lined plate.
STEP 2: Cut each of the peppers in half lengthwise. Remove the seeds and the ribs.
STEP 3: Make the filling by combining the cream cheese, cheddar cheese, garlic powder, and the cooked bacon. I like to reserve a little bit of the bacon to add to the tops after they have baked.
STEP 4: Stuff the pepper halves with the cream cheese mixture. Do not overstuff the peppers.
STEP 5: In a small bowl, stir the breadcrumbs with the smoked paprika and the butter.
STEP 6: Sprinkle the breadcrumb mixture evenly over the peppers. Bake until the peppers are tender.
Tips and Tricks
- You can serve these warm or at room temperature.
- You will probably want to wear gloves while preparing the peppers. They can be hot and burn your hands, and no one loves scratching their face or eyes after they’ve had a pepper in their hands and feeling the burn several hours later!
- You can make these vegetarian by simply leaving out the bacon.
- Store the leftovers in the refrigerator. They reheat well in an air fryer, or you can reheat them in the oven.
More Game Day Food
Crockpot Spinach Artichoke Dip
Avocado Egg Rolls
BBQ Chicken Dip
Crockpot BBQ Grape Jelly Meatballs
Soft Pretzel Recipe
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Jalapeño Poppers
Ingredients
- 4 slices bacon
- 12 jalapeno peppers
- 8 oz cream cheese softened
- 4 oz cheddar cheese shredded
- 1/2 teaspoon garlic powder
- 1/4 cup panko breadcrumbs
- 1/4 teaspoon smoked paprika
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 400ºF.
- Dice the bacon and place it in a skillet over medium heat. Cook the bacon until crisp, then remove with a slotted spoon to a paper towel lined plate.
- Cut each jalapeño in half lengthwise. (You’ll probably want to wear gloves while handling the peppers.) Use a paring knife to remove the seeds and ribs. Place the peppers, cut side up, on a baking sheet.
- In a bowl, combine the cream cheese, cheddar cheese, garlic powder, and cooked bacon. Stir to combine.
- Fill each pepper half evenly with the cheese mixture.
- In a small bowl, combine the breadcrumbs, smoked paprika, and melted butter. Sprinkle the breadcrumb mixture evenly over the peppers.
- Bake in the preheated oven until the cheese is melted and the peppers are tender, 18-20 minutes.
- Serve warm or at room temperature.
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