These jalapeno poppers are one of my favorites because it combines the spiciness of the jalapenos with the salty/crispiness of bacon. It’s also a nice break from the fried version.
Ingredients
- 12 medium jalapeno poppers, cut in half lengthwise with seeds removed
- 1 (8-ounce) package cream cheese, softened
- ½ cup shredded sharp cheddar cheese (optional)
- 12 slices bacon, cut in half
Instructions
- Preheat oven to 400ºF.
- Fill cleaned jalapeno half with cream cheese (or cream cheese and cheddar mixture). Be careful not to overfill as it will ooze out of the jalapeno poppers as they bake.
- Wrap each stuffed jalapeno half tightly with a piece of bacon. Arrange on a rimmed baking sheet and bake until the bacon is cooked through and crispy, about 15 minutes.
- Remove from the oven and allow to cool about 5 minutes before serving.
Notes
Make-Ahead Instructions:
Prepare jalapeno poppers by assembling without baking. Wrap the baking sheet tightly with plastic wrap or foil and store in the refrigerator up to two days. To serve, remove from the refrigerator and bake as directed. You may need to increase baking time by a few minutes since the jalapeno poppers are cold.
Freezer Instructions:
Prepare jalapeno poppers as you would in the make-ahead instructions, but place into the freezer to flash freeze for 15 – 30 minutes, until individually frozen. At this point you can leave on the sheet pan or transfer to a sealable freezer bag for longer term freezer storage. To serve, remove the number of jalapeno poppers you plan to serve from the freezer and bake as directed, increasing baking time to by about 10 – 15 minutes to account for baking from frozen.
Prepare jalapeno poppers by assembling without baking. Wrap the baking sheet tightly with plastic wrap or foil and store in the refrigerator up to two days. To serve, remove from the refrigerator and bake as directed. You may need to increase baking time by a few minutes since the jalapeno poppers are cold.
Freezer Instructions:
Prepare jalapeno poppers as you would in the make-ahead instructions, but place into the freezer to flash freeze for 15 – 30 minutes, until individually frozen. At this point you can leave on the sheet pan or transfer to a sealable freezer bag for longer term freezer storage. To serve, remove the number of jalapeno poppers you plan to serve from the freezer and bake as directed, increasing baking time to by about 10 – 15 minutes to account for baking from frozen.
Recipe source: Add A Pinch
Photo source: Texas Hill Country
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