Jalapeño Poppers
User Reviews
5
Jalapeño Poppers
Description
This Jalapeño Poppers recipe requires careful preparation of fresh jalapeños, including slicing them lengthwise and removing most of the seeds and membranes to adjust their heat level. The filling blends softened cream cheese, shredded cheddar, sour cream, chives, ranch seasoning, garlic powder, and finely diced cooked bacon for a savory, creamy contrast to the peppers' natural spice.
The poppers are topped with a panko breadcrumb mixture enhanced with butter and garlic powder, which bakes to a golden crisp. Wearing gloves is recommended due to the capsaicin in the peppers that can irritate the skin during preparation.
Baked at 400°F, these poppers are an appetizer with a combination of creamy, spicy, and crunchy textures. The recipe notes provide options for keto substitutions and storage advice for refrigeration and freezing, making them convenient for advance preparation or storing leftovers.
The recipe yields 24 poppers, perfect for parties or snacking.
Ingredients
- 12 jalapeños about 4 inches long
- 8 oz. cream cheese at room temperature
- 1 cup cheddar cheese shredded
- 3 tablespoons sour cream can sub mayo
- 2 tablespoons chives finely diced
- 1 tablespoon ranch seasoning optional but delicious
- ½ teaspoon garlic powder
- 4 Bacon cooked and finely diced, strips
Topping
- 1/3 cup panko breadcrumbs
- 1 tablespoon butter
- ½ teaspoon garlic powder
Instructions
Prep Work
- Set the cream cheese aside to allow it to come down to room temperature. Fry the bacon over low heat until crispy on each side. Set it aside on a paper towel lined plate and dice finely once cooled.
Cut the Jalapeños
- Important: Put gloves on while you prepare the jalapeños and avoid touching your face. The “capsaicin”, (chemical around the seeds and the ribs), is what gives them heat and this can definitely burn your hands/skin during preparation as they require extensive handling. Gloves make it a snap.
- Carefully slice each jalapeño down the middle lengthwise. Try to slice the stem in half as well and keep it intact for that classic jalapeno shape.
- Use a paring knife or a small spoon to carefully remove the membrane and the seeds and discard them. The more that’s left behind the more heat these will have. I remove them almost completely so that the inside is hollow. (See process shots in blog post above.)
Fill and Bake
- Preheat oven to 400° F.
- Combine the softened cream cheese, cheddar, sour cream, chives, ranch seasoning, garlic powder, and diced bacon.
- Use a small spoon or butter spreader to fill each jalapeño and smooth it out at the top.
- Combine the panko, melted butter, and garlic powder in a medium bowl. Dip the jalapenos into the breadcrumbs, filling-side-down, for a nice even coating on the top. Transfer to a light colored 11 x 16-inch baking sheet. (Dark baking sheets attract more heat and can cause them to cook too quickly.)
- Bake for 18-20 minutes, until golden on the top. If desired, broil at 400 for 1 minute to brown the tops just a little more. (Watch them closely during this time and ensure the stems don’t get too black.)
- Remove and let cool slightly prior to serving.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation from capsaicin; washable gloves or thin layers can be used if cooking gloves run out.
- Cheese blends can be customized; extra sharp cheddar as well as white cheddar or Monterey Jack works well.
- Pork rinds can substitute panko breadcrumbs for a keto-friendly crust.
- Prepare poppers 1-2 days ahead, refrigerating without the breadcrumb topping; add topping and bake just before serving for best texture.
- You can assemble and freeze poppers for 1-2 months; thaw overnight before topping and baking.
- Store baked poppers in airtight containers refrigerated up to 3 days or frozen up to 3 months; reheat in a 350°F oven for about 10 minutes.
- The recipe makes 24 poppers; nutritional info is per popper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24poppers
Amount Per Serving
Calories 82 kcal
% Daily Value*
| Calories | 82kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 19mg | 6% |
| Sodium | 142mg | 6% |
| Potassium | 47mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 47mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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