Easy Jalapeño Poppers
User Reviews
5
Easy Jalapeño Poppers
Description
This recipe starts by toasting bacon until crisp, providing smoky flavor and texture. Jalapeños are sliced in half lengthwise with seeds removed to reduce heat, though some membrane is left to retain spiciness. The filling combines softened cream cheese with garlic powder, fresh scallions, shredded cheddar cheese, and chopped bacon, blended until smooth. Each jalapeño half is filled with the cheese and bacon mixture, then topped with a mixture of melted butter and panko breadcrumbs. Baking at 400°F crisps the breadcrumb topping while thoroughly heating the filling.
The flavor profile balances creamy, spicy, and savory elements. The combination of cream cheese and cheddar creates a rich smooth filling contrasted by crispy breadcrumbs and bacon chunks. Removing the seeds and ribs controls the heat level, making the poppers approachable. This snack or appetizer pairs well with casual gatherings or as a side dish.
Because the bacon contributes saltiness, no additional salt is added to the filling. The recipe suggests handling jalapeños carefully with gloves due to their heat. The technique provides a textured topping that contrasts the creamy filling inside.
Ingredients
- 4 lices Bacon cut into small pieces
- 12 large jalapeno pepper 3"-4" length
- 8 ounces cream cheese softened, block of Philly
- 1/2 teaspoon garlic powder
- 1/4 cup scallions chopped, fresh
- 1 cup cheddar cheese grated
- 1 tablespoon butter
- 1/3 cup panko breadcrumbs
- salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Cook the bacon in a skillet over medium-high heat until crispy (about 10 minutes).
- Meanwhile, slice the jalapeno peppers in half lengthwise and remove the seeds and the ribs (leave some pith/membrane in for extra spice if you like). I recommend using rubber gloves when handling hot peppers.
- Add the cream cheese to a medium bowl, along with the garlic powder, scallions, and cheddar cheese. Once the bacon is cooked, spoon it out of the pan and into the bowl (leave most of the bacon fat in the pan, but adding a little to the cheese mixture adds more flavor). Mix/mash together until you've got a smooth mixture.
- Spoon the filling into each jalapeno pepper half, pressing it down a bit so the surface is even for the panko topping, and place on a foil lined baking sheet.
- Add the butter to a small bowl and melt it in the microwave, then stir in the panko. Sprinkle over each pepper half (I find it easiest to do this by hand).
- Bake the jalapeno poppers, uncovered, for 20-25 minutes, season with salt & pepper if needed, and let them cool for a few minutes before enjoying.
Notes
- Do not add extra salt to the filling, as bacon provides sufficient saltiness.
- Use rubber gloves when handling jalapeños to prevent skin irritation from capsaicin.
- For milder poppers, remove all seeds and membranes; retain some for more heat.
- The breadcrumb topping crisps during baking, adding a crunchy contrast to the creamy filling.
- This recipe is included in chapter 8 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Calories | 78kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 95mg | 4% |
| Potassium | 46mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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