Jalapeño Poppers Recipe

Name: Jalapeño Poppers Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 jalapeño
Ingredients: 12 12 Jalapeno peppers; 3 3 strips Bacon; ½ ½ cup panko breadcrumbs; 8 8 ounces cream cheese; 1 1 cup grated sharp cheddar cheese; ¼ ¼ cup minced chives; 1 1 teaspoon garlic powder; ¼ ¼ teaspoon each: salt and pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
24 jalapeño
Calories
65 kcal
Course
Appetizer
Cuisine
North American

Jalapeño Poppers Recipe

Iris Warren

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If you're looking for a jalapeño poppers recipe that's easy to make and packed with flavor, look no further! This tried-and-true recipe has been a staple in my kitchen for YEARS—my friends always request I bring these babies to game days and potlucks.

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Ingredients

Servings

12 12 Jalapeno peppers see notes
3 3 strips Bacon
½ ½ cup panko breadcrumbs
8 8 ounces cream cheese at room temperature
1 1 cup grated sharp cheddar cheese
¼ ¼ cup minced chives or green onions
1 1 teaspoon garlic powder
¼ ¼ teaspoon each: salt and pepper

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Instructions

Preheat your oven to 400 degrees Fahrenheit. Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes.
If using bacon, cook it on medium heat in a medium-sized pan until crispy, about 8-10 minutes. Let it cool slightly, and then chop it into small pieces. (Reserve the bacon oil in the pan.)
Remove all by 2 tablespoons of the bacon oil from the pan - or add olive oil. Add the panko and toast on medium heat for 2-3 minutes, until it's lightly golden.
In a medium-sized bowl, mix the cream cheese, cheddar cheese, chives, garlic powder, salt, pepper, and chopped bacon.
Divide the mixture between the jalapeño halves, top with panko, and then place them on a baking sheet.
Bake for 18-20 minutes, until the cheese has melted and the jalapeños are soft. Serve with some extra minced chives over top.

Notes

Note 1: Many recipes suggest wearing gloves when handling hot peppers, but I don't keep them in my kitchen as I try to use as few single-use, disposable items as possible. If you don't use gloves, wash your hands well after you cut them, and avoid touching your eyes for a few hours.
Note 2: Light cream cheese works well, too.
Make Ahead: These can be assembled up to 2 days ahead and kept, covered, in your fridge until you're ready to bake them.
Freezing: You can freeze these cooked or uncooked. Either way, freeze them until solid on a parchment paper-lined baking sheet. Once frozen, they can be moved to a reusable freezer bag. Thaw them on a baking sheet and bake once thawed.

Nutrition Information

Show Details

Serving 1 jalapeño popper Calories 65kcal (3%) Carbohydrates 2g (1%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.004g Cholesterol 14mg (5%) Sodium 117mg (5%) Potassium 56mg (2%) Fiber 0.3g (1%) Sugar 1g (2%) Vitamin A 212IU (4%) Vitamin C 8mg (9%) Calcium 52mg (5%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 24jalapeño

Amount Per Serving

Calories 65 kcal

% Daily Value*

Serving	1 jalapeño popper
Calories	65kcal	3%
Carbohydrates	2g	1%
Protein	3g	6%
Fat	5g	8%
Saturated Fat	3g	15%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.004g	0%
Cholesterol	14mg	5%
Sodium	117mg	5%
Potassium	56mg	1%
Fiber	0.3g	1%
Sugar	1g	2%
Vitamin A	212IU	4%
Vitamin C	8mg	9%
Calcium	52mg	5%
Iron	0.1mg	1%