Bring the heat with these spicy jalapeno poppers stuffed with cream cheese, cheddar cheese, bacon, green onion, garlic salt, and pepper.
Why this recipe works
Jalapeno poppers are one of the easiest appetizers to make for get-togethers or football parties. They’re loaded with 7 ingredients – if you’re counting the seasoning. It’s as simple as slicing up some plump jalapenos, stuffing them to the brim with cream cheese, cheddar cheese, crumbled bacon, green onion, and seasonings then popping them in the oven until they’re a bubbly golden brown.
I normally make two batches of these for parties because they go so quick! Or, if you have a bunch of jalapenos, slice them into spears, douse them in buttermilk and panko and fry them up with our air fryer jalapeno fries recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
JALAPENOS – Choose larger jalapenos, if available. They are easier to stuff with the cheese mixture and hold the mixture better once cooked. Smaller jalapenos are fairly flat once sliced in half and the cheeses tend to spill out. You can up the spice level by leaving some of the seeds ribbing in the jalapenos (this will make them spicier) or add additional black pepper. Alternatively, lower the spiciness by removing more of the rib inside. Fresh, green jalapenos tend to lean on the milder side, but it’s always a gamble with jalapenos as you never know their individual heat level.
CHEESE – Pair whichever type of shredded cheese you prefer with the cream cheese mixture. Try adding in some jack cheese or even pepper jack along with the cheddar cheese or simply use your favorite cheese as a whole. For the cream cheese, I like to let it sit at room temperature for about 20 minutes to soften before beginning.
BACON – You will need 1 lb of bacon. You can buy the pre-cooked kind to save time (and clean up) then just chop it up and add it to the rest of the mix, but it’s up to you whether or not you want to cook it yourself!
How to Make Jalapeno Poppers
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400°F.
- Using a strong spatula or wooden spoon, mash together all of the filling ingredients: cream cheese, pepper, salt, 2 tablespoons sliced green onions, cheese, and about 1⁄2 cup of the crumbled bacon.
- Rinse jalapenos and pat dry. Slice each pepper in half lengthwise. Use a spoon or gloved fingers to scoop out the seeds and ribbing from the peppers. (Gloved hands will keep the oils off of your fingers, which can cause irritation and burning to your skin and eyes if your fingers touch your eyes).
- Place the pepper on a sheet pan with a bit of space between each. Use a small spoon to scoop the cheese mixture into each pepper “boat”.
- Bake stuffed jalapenos for about 20 minutes or until the cheese mixture is melted and browned on top.
- Sprinkle reserved green onions and crumbled bacon over the poppers and serve immediately.
Frequently Asked Questions & Expert Tips
Store jalapeno poppers in an airtight container or covered with plastic wrap in the refrigerator 4-5 days. They can be reheated in the microwave, oven, or air fryer.
Yes, you can easily prep the poppers up until the point at which you bake them. Once stuffed, wrap tightly with plastic wrap or store in an air-tight container in the refrigerator until you are ready to bake. This is perfect if you plan on transporting them. Pop them in the oven when you get to where you are going.
Serving Suggestions
Serve jalapeno poppers with ranch or blue cheese for dipping or use it as a drizzle on top.
More Appetizer Recipes
- Crockpot Cheese Dip
- Buffalo Chicken Dip
- Grape Jelly Meatballs
- Appetizer Veggie Pizza
- Bacon Wrapped Little Smokies
- Bacon Cheeseburger Meatballs
- Jalapeno Popper Dip
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Jalapeno Poppers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 8 oz cream cheese softened
- ½ tsp coarse black pepper
- ½ tsp garlic salt
- 2 green onions sliced, the green parts – about 3 Tbsp
- 1 cup medium cheddar cheese grated
- 1 lb bacon cooked and crumbled
- 12 Jalapeños sliced in half
Things You’ll Need
Before You Begin
- Choose larger jalapenos, if available. They are easier to stuff with the cheese mixture and hold the mixture better once cooked. Smaller jalapenos are fairly flat once sliced in half and the cheeses tend to spill out.
- You can up the spice level by leaving some of the seeds ribbing in the jalapenos (this will make them spicier) or by adding additional black pepper.
- Alternatively, lower the spiciness by removing more of the rib inside. Fresh, green jalapenos tend to lean on the milder side, but it’s always a gamble with jalapenos as you never know their individual heat level.
- The filling is thick and will fill about 12 jalapenos (24 halves total). Double the recipe for a larger crowd.
Instructions
- Preheat oven to 400°F.
- Using a strong spatula or wooden spoon, mash together all of the filling ingredients: cream cheese, pepper, salt, 2 tablespoons sliced green onions, cheese, and about 1⁄2 cup of the crumbled bacon.
- Rinse jalapenos and pat dry. Slice each pepper in half lengthwise. Use a spoon or gloved fingers to scoop out the seeds and ribbing from the peppers. (Gloved hands will keep the oils off of your fingers, which can cause irritation and burning to your skin and eyes if your fingers touch your eyes).
- Place the pepper on a sheet pan with a bit of space between each. Use a small spoon to scoop the cheese mixture into each pepper “boat”.
- Bake stuffed jalapenos for about 20 minutes or until the cheese mixture is melted and browned on top.
- Sprinkle reserved green onions and crumbled bacon over the poppers and serve immediately.
Nutrition
Amanda Davis
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Alma Atkinson says
I made poppers 3 days ago. look very similar but I chop pepperoni, ham, Italian sausage, red & green peppers and swiss cheese chunks & onion into pepper halves, then lay swiss chees strips on top then wrap with bacon cut down the center for thin strips.
Aaron says
Your page won’t let me pin this???