Easy Jalapeno Poppers Recipe
Spicy food lovers, you are going to enjoy this jalapeno poppers recipe! In my house, we sure do! But truth be told it’s actually my husband who is a big fan of jalapeno poppers, but this recipe totally won me over! Filled with cream cheese mixed together with sundried tomatoes, garlic, and fresh basil and then wrapped in savory bacon, these poppers are crispy with a crunch on the outside and creamy on the inside. But, like many of us, at first, I was hesitant to bite right into a whole jalapeno even though it was cooked. Yet, once I got past my fear I totally understood why folks love these! And because the seeds and veins are removed from the jalapenos before they are stuffed, they are a tad bit milder, but still plenty spicy. So it’s not like eating raw hot peppers. However, if you like super hot food feel free to leave the veins intact before you stuff your peppers. In fact, if you’re really into spicy food you could make some of my Crockpot Buffalo Chicken Meatballs and Spicy New Orleans Shrimp too, and have a full spread of spicy dishes to enjoy!
Jalapeno Peppers – The star ingredient! You’ll need some fresh jalapenos for this recipe. Ideally, all about the same size for even cooking. Cream Cheese – My favorite is the Philadelphia brand cream cheese, but any brand will work. You can also add in a bit of cheddar cheese with the cream cheese if you like. Sun-Dried Tomatoes – Adds another layer of yummy flavor with the fresh basil. Basil – Use fresh basil for the best flavor. Dried basil will work in a pinch, but it’s just not the same. Garlic – Always use fresh minced garlic cloves. Store-bought garlic sometimes has a bitter taste due to added preservatives. Garlic powder can also be used if that’s all you’ve got on hand. Seasonings – Salt and black pepper are used to season the cream cheese filling. Bacon – Adds lots of porky goodness! You can use any type of bacon you like including turkey bacon.
This is a super easy recipe that requires no special skills. However, I do highly recommend that you wear gloves and take care while working with the fresh hot peppers. To begin, you need to preheat your oven temperature to 425°F (218°C) so that it is ready to go once your poppers are stuffed and wrapped. Then line a baking sheet with parchment paper or a silicone baking mat. This step is really easy, but definitely wear gloves to prevent burning your hands. Just cut the stems off of each jalapeno and then carefully remove the seeds and white veins. You can loosen the seeds and veins with a paring knife and then use a small spoon to scoop them out. After the jalapenos are prepped, you can make the cheesy filling. Just use a fork to mix the cream cheese together with the sun-dried tomatoes, fresh basil, minced garlic, salt, and pepper in a large bowl until everything is well combined. To make it easier, your cream cheese should be at room temperature. Next, it’s time to stuff the fresh jalapenos! First, transfer the filling mixture into a pastry bag or Ziploc bag with a hole cut in the corner. Then fill each jalapeno with the mixture by squeezing it into the peppers from the bag. But be careful not to put too much because the poppers can spurt out the filling while baking in the oven if they have been overfilled. Once all the jalapenos have been stuffed with the cheese filling, wrap each one with a slice of bacon. Then secure the strip of bacon with a toothpick and set it on the prepared baking sheet. Make sure to space the poppers out on the pan for the most even cooking. Now, time to bake! Transfer the poppers to the preheated oven and bake them for 20 minutes. Next, switch the oven on to broil and let them broil for 2 minutes or until the bacon is golden brown and crispy. Then when the poppers are done to your liking, remove them from the oven and serve them immediately with your favorite dip or dressing if you like.
How To Make Jalapenos Less Spicy
A lot of people think that it is the seeds that make hot peppers spicy, but it’s actually their pith and veins that hold most of their heat. So while it is true that removing the seeds will make them a little less spicy, to really remove a lot of the heat you need to scrape or cut out the white veins.
Should You Blanch Jalapenos Before Making Poppers?
I don’t and it’s not necessary for this recipe, but you can if you like. I find that the jalapenos soften up enough in the oven while they are baking. However, if you’d like to, you can blanch your jalapenos in hot water for about 2 minutes after you have removed the seeds and veins.
Storage
Leftover jalapeno poppers can be stored in the refrigerator for up to 5 days when covered in plastic wrap or put in an airtight container. However, they do not freeze well. To reheat, just put the leftovers in the microwave for a few minutes on medium power or in the oven at 350°F (176°C) for about 8 minutes.
Make Ahead
This bacon wrapped poppers recipe can be prepped up to 2 days in advance, which makes it ideal for parties. Just follow the recipe instructions, but don’t bake the poppers. Instead, just put them in an airtight container. Then when you are ready to serve, just pop them into the oven and bake them to finish the recipe.
Other Delicious Appetizer Recipes To Try
Chile Con Queso Chicken Poppers Bacon Wrapped Chicken Bites Ham And Cheese Sliders Sloppy Joe Dip Cucumber Sandwiches Buffalo Chicken Pinwheels How To Make A Charcuterie Board Melon Prosciutto Skewers Pig Shots
title: “Jalape O Poppers” ShowToc: true date: “2024-11-06” author: “Virginia Avant”
Be sure to try my Popcorn Chicken recipe next!
Jalapeño Poppers
I could live on these Jalapeño Poppers. The classic cream cheese filling has savory bites of bacon combined with cheddar, chives, a dab of sour cream, along with my secret ingredient, and a crunchy panko topping. (The panko topping is absolutely incredible.) What is this secret ingredient, you ask? A touch of ranch seasoning. (See tools section below for the kind that I use.) This ingredient is optional, but showstopping. These are an easy make-ahead appetizer for game day or last minute entertaining. Just be warned- they go quickly. My husband and I could devour an entire batch ourselves, I’m sure of it.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Combine the softened cream cheese, cheddar, sour cream, chives, ranch seasoning, garlic powder, and diced bacon.
Cut each jalapeño in half and scoop out the membrane and seeds. Fill each with the prepared filling.
Combine panko breadcrumbs, melted butter, and garlic powder. Dip each pepper, filling-side-down, into the breadcrumb mixture for even coating. Bake at 400° for 18-20 minutes. Broil at 400° for 1 minute if desired. Let cool slightly prior to serving.
Make Ahead Method
Refrigerate: Assemble 1-2 days ahead of time, but leave out the panko topping until just before baking. Cover and refrigerate until ready to bake. Add the topping, and bake as outlined. Freeze: Assemble 1-2 months ahead of time, and leave out the panko topping. Cover and freeze. Thaw overnight, add the panko topping, and bake as outlined.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. These reheat well in a preheated 350° oven for 10 minutes.
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Tried This Recipe?
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Cooking Gloves– a must when handling so many jalapeno peppers. Chef’s Knife– for slicing the jalapeños in half. Large/Light Baking Sheet- a dark baking sheet attracts more heat and can cause these to cook too quickly. Paring Knife– My tool of choice for removing the membrane/seeds. Butter Spreader– I use this to fill them and smooth out the top. Ranch Seasoning– this is what puts this recipe over the top.
