Jalapeno Poppers
Jalapeno Poppers are stuffed with cream cheese and bacon and a crispy breadcrumb topping. They are hand held and bite sized, the perfect appetizer for any occasion!
Servings: 24 poppers
Ingredients
- 1 pound jalapeno peppers about 12 medium
- 8 ounces cream cheese softened
- 1 cup shredded sharp cheddar cheese or Mexican blend
- 6 slices bacon cooked crisp and finely chopped, divided
- 3 green onions thinly sliced, divided
- 2 tablespoons finely minced parsley
- 1 clove garlic finely minced
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- 2 teaspoons butter melted
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray.
- Slice jalapenos in half lengthwise and carefully remove seeds and ribs, keep the pepper intact (pro tips: leave stems intact when slicing in half and wear food grade gloves when handling peppers). If you are wearing gloves, you can scrape them with your hands.
- Arrange the peppers, cut side up, on the prepared baking sheet and set aside.
- In a medium sized bowl, mix together the cream cheese, cheddar cheese, ⅔ of the bacon, ⅔ of the green onions, parsley and garlic until well combined.
- Spoon the mixture into the open peppers and spread to fill. The filling should just slightly overfill the peppers.
- In a small bowl, stir together panko breadcrumbs, melted butter and a pinch of salt. Sprinkle evenly over the peppers.
- Bake uncovered for about 15-18 minutes, or until peppers are tender and cheese is melted.
- Garnish with reserved bacon and green onions and serve immediately.
Notes
Make Ahead: Prepare and fill the peppers then store in the fridge up to 2 days in advance before baking and serving.
Freezing: After stuffing the peppers, place them in an airtight container (do not stack them). Freeze the poppers for up to 1 month then bake from frozen – you will need to add 5-10 minutes to the bake time.
Leftovers and Reheating: While the poppers are best served right after baking, you can store them in an airtight container in the fridge for up to 4 days. Reheat the poppers in the oven for about 15-20 minutes until warmed through.
Nutrition
Calories: 88kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 109mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 433IU | Vitamin C: 23mg | Calcium: 50mg | Iron: 1mg
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