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Jalapeño Poppers Recipe
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 24 jalapeño
Calories: 65 kcal
Course:
Appetizer
Cuisine:
North American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.