Jalapeno poppers are as simple as slicing up some plump jalapenos, stuffing them to the brim with a creamy, cheesy mixture then popping them in the oven until they're a bubbly golden brown.
2green onionssliced, the green parts - about 3 Tbsp
1cupmedium cheddar cheesegrated
1lbbaconcooked and crumbled
12Jalapeñossliced in half
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.
Video
Notes
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.