5.0 from 27 votes
Jalapeño poppers
Recipe video above. There's no one way to make Jalapeño poppers. The stuffing can be herby, or bacony, they can be crumbed and fried, or wrapped in bacon and baked (that's a LOT of bacon!).Mine have a bacon-cheddar-cream cheese filling, then I top with shredded cheese to act as a glue for crunchy breadcrumbs. I like to pre-toast the breadcrumbs so they are evenly golden. It takes 3 minutes and so worth it - rather than serving them with a white crumb with splotchy brown patches.Serve at your next gathering and watch them disappear in a flash!
Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 24 Jalapeño poppers
Calories: 77 kcal
Course:
Appetizer , Snacks
Cuisine:
American
Ingredients
- 12 jalapeños , about 7.5cm / 3" long, cut in half and deseeded
Filling:
- 150g / 5oz streaky bacon (Note 2)
- 250g/ 8 oz cream cheese (I use Philadelphia)
- 1 1/2 cups (150g) sharp cheddar cheese, shredded (or regular cheddar, tasty, Monterey Jack, colby)
- 1/2 cup green onion , finely sliced (2 big stems)
- 2 garlic cloves , finely minced
- 1/4 tsp cooking/kosher salt
- 1/8 tsp black pepper
Crunchy topping:
- 2/3 cup panko breadcrumbs (Note 3)
- 1/8 tsp salt
- 1 - 2 tbsp olive oil
Topping
- 1 cup (100 g) sharp cheddar cheese, shredded (or other cheese listed above)
- 2 tbsp chives , finely sliced (optional garnish)
Instructions
- Crumbled bacon - Place bacon in a single layer in a large unheated non-stick pan (no oil, Note 2). Turn the stove onto medium high. As the pan heats up, the fat will start to melt. Once sizzling, cook each side for 2 minutes or until golden. Remove onto paper towels to drain the fat (leave fat in the pan). Repeat with remaining bacon. Once cool and crisp, finely chop into crumbs.
- Toast breadcrumbs - Top up the bacon fat with the oil so you have 2 tablespoons in total. Cool the pan slightly then return to medium heat. Add the breadcrumbs and salt. Toast, stirring regularly, until evenly golden - about 3 minutes. Transfer into a bowl and set aside.
- Filling - Put 3/4 of the bacon in a bowl (reserve the rest for topping). Add remaining ingredients then stir with a wooden spoon until combined.
- Preheat oven to 200°C/375°F (180°C fan). Line a tray with foil then place a rack on it (to keep jalapeños level).
- Stuff jalapeños with the filling, slightly above the rim (it sinks a bit) but not too high else there will be overflow. Place on the rack so the surface is level. Top with the shredded cheese, press down to flatten. Spoon over panko.
- Bake 15 minutes or until the cheese is melted and jalapeño is softened but still holding its shape (not saggy).
- Transfer to serving platter, sprinkle with reserved bacon and chives. Serve hot! No dipping sauce needed.
Cup of Yum
Notes
- Jalapeños - Spicy when raw, not very spicy at all when cooked! If you want spiciness, leave some of the seeds in.
- Bacon - It will cook in its own fat which melts as the pan heats up. But if your bacon is not fatty, you'll need to add a bit of oil.
- Panko breadcrumbs – A Japanese breadcrumb favoured for the extra-crispy coating it gives because the pieces are bigger than regular breadcrumbs. Find it in the Asian aisle at large regular grocery stores, or Asian stores. Substitute with regular breadcrumbs, but they're not as crunchy.
- Leftovers will keep for 4 days in the fridge, or freezer 3 months. Assemble ahead then bake on demand - they will keep for 24 hours in the fridge (toasting the panko really helps here).
- Nutrition per jalapeño popper. Pleasantly surprised! (For once)
Nutrition Information
Calories
77cal
(4%)
Carbohydrates
2g
(1%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
15mg
(5%)
Sodium
248mg
(10%)
Potassium
52mg
(1%)
Fiber
0.3g
(1%)
Sugar
1g
(2%)
Vitamin A
301IU
(6%)
Vitamin C
1mg
(1%)
Calcium
17mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 24Jalapeño poppers
Amount Per Serving
Calories 77
% Daily Value*
| Calories | 77cal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 15mg | 5% |
| Sodium | 248mg | 10% |
| Potassium | 52mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 301IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.