I Love these stuffed Jalapeno poppers that are toasted to golden brown with cream cheese and bacon!
These are a family favorite tradition and favorite recipe every game day (or holiday including Christmas & New Year's Eve)... If I don't make these my Dad or sisters do! Everyone devours these as soon as they're cool enough to eat! This is a great recipe for the perfect appetizer or side dish to almost any meal!
Only 3 simple ingredients and flavors come together like magic for the perfection of flavor, texture, and satisfaction! I make homemade jalapeño poppers in the oven but you can certainly cook jalapeno peppers in the air fryer too!
Jalapeno Popper Peppers
The base of this appetizer is fresh jalapeños that are halved and scooped out. Fresh jalapeños bake to a soft, perfectly spicy treat and are the perfect vessel to hold your cream cheese mixture & bacon! If you want to make a few for kids that aren't spicy at all, just replace a few spicy peppers with baby bell peppers.
Although I do grow jalapenos in my garden, by the time of year that I'm making these beauties, my are run out and I need to buy them at the grocery store.
I like to look for the biggest fresh jalapenos that are not too curved so that they will sit flat on the baking dish when I cut them.
To prepare your jalapenos, you need to slice them in half lengthwise, scoop out the seeds, and cut out the membranes that hold the seeds in place along the inside of the peppers.
If you leave some of the seeds or membranes that hold them in place you will have a much hotter, spicier, finished product.
TIP
I learned this one the hard way! It's no fun...
Wear protective disposable gloves when prepping your jalapeno halves so that you don't get the spicy hot juices on your hands. The spice on your hands can last for quite a while even after washing several times.
If you touch your eyes with this spice on your hands (even after washing) your eyes can start burning. (The first time I made these, I didn't wear gloves and my hands and eyes were burning for hours!)
Cream Cheese Filling
The second ingredient is rich cream cheese... Jalapenos are hot peppers but the cream cheese filling tames the spice nicely so you can really enjoy the flavors without burning your tongue! I like to use the Neufchâtel cream cheese for the reduced fat, but the full cream cheese has a texture and fat content that is perfect with jalapenos!
The fat in the cream cheese curbs the spice of the jalapenos, and creates a texture that almost melts in your mouth!
Either way, you choose to go, it is deliciously creamy and perfectly spiced!
I like to stuff jalapenos with plenty of cream cheese so I always buy 2 packages of it to make sure I have enough. An optional stir-in for your cream cheese filling that's delicious is shredded cheddar cheese and a ½ teaspoon of onion powder, or ½ teaspoon of garlic powder! Just mix them in a small bowl and set aside!
Bacon Jalapeno Popper Topping
There are two different ways to make these. One is by cooking my own bacon and chopping it before adding it to the tops of the stuffed peppers. Or precooking and wrapping each stuffed jalapeno.
I've made this recipe so many times now, and I've used both the low-fat bacon bits by Hormel, and homemade bacon that I pre-cook and then chop into bits.
The only thing I don't like about the Hormel bacon buts is that you often get a bit of fat that is soft, not crunchy, however, it does become more crunchy after you bake these.
The other way to make this recipe is to use precooked bacon and wrap entire strips (or strips cut in half horizontally) around the cream-chees stuffed jalapenos. This is also very yummy but uses much more bacon.
If you are making these the first way with chopped bacon on top, a 1-pound package will be enough. If you want to wrap your stuffed jalapenos with slices of bacon you will need 1- 2 packages to make sure you have enough slices.
How to Bake Stuffed Jalapeno Poppers - Cooking Time
Preheat your oven to 400 degrees F. You will want to bake your stuffed jalapeño peppers at a bit higher heat so that they don't get too soggy.
Line a baking sheet with parchment paper for easy cleanup.
Line up your stuffed and topped jalapenos on the baking sheet in a single layer about ½ inch apart. You should be able to fit all 24 on 1 regular-sized cookie sheet.
Bake at 400 degrees F for 20 minutes.
Let them cool down a bit and Enjoy!
Recipe Card
Stuffed Jalapenos with Cream Cheese & Bacon!
These stuffed jalapenos make the perfect appetizer for New Years, Christmas, or any special occasion! The cream cheese mellows the jalapenos and the crispy bacon make this the perfect flavor combo!
Ingredients
- 12 Jalapenos
- 1-2 packages cream cheese
- 1 pound of bacon (or bacon bits)
Instructions
- Prep your Jalapenos by slicing lengthwise, deseeding them, and cutting out membranes.
- Fill with cream cheese
- Top with bacon or bacon bits
- *Optional - Sprinkle with Italian Panko Bread Crumbs
- Bake in a preheated oven at 400 Degrees F
- Let cool & Enjoy!
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 231Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 52mgSodium 681mgCarbohydrates 2gFiber 0gSugar 1gProtein 14g
Jalapeno Popper Toppings: Panko Bread Crumbs & Green Onions
If you want to kick these up a notch, get some Italian-seasoned Panko bread crumbs, and chopped green onions.
Use 1 cup of panko Italian seasoned bread crumbs with ¼ cup melted butter mixed in, and sprinkle on top with chopped green onion, and bacon bits or a piece of bacon.
This adds a nice extra flavor and crunch to your appetizers!
How to Store Leftover Jalapeno Poppers
Store leftovers in a single layer on a paper towel inside an airtight container, or cover them with a layer of plastic wrap. You can also put these into a freezer bag in a single layer, and refrigerate for up to 4 days.
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Did you make this recipe? Let me know!