Description
These Jalapeño Poppers are a deliciously spicy appetizer featuring fresh jalapeños stuffed with a creamy, cheesy bacon filling, topped with crispy panko breadcrumbs, and baked to golden perfection. Perfectly balanced with smoky, savory flavors and a satisfying crunch, they make a crowd-pleasing snack or party starter.
Ingredients
Scale
Meat
- 4 slices bacon
Vegetables
- 12 fresh jalapeños (3-4 inches long, halved and deseeded)
- 2 tablespoons chives (finely chopped, plus extra for garnish)
Dairy
- 1 (8-oz) block cream cheese (softened)
- 4 ounces sharp cheddar cheese (shredded)
- 2 tablespoons sharp cheddar (or Parmesan cheese; for sprinkling)
- 1/2 tablespoon butter (melted)
Pantry
- 1/3 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon smoked paprika (optional, for smoky depth)
- salt & pepper (to taste)
- 1 tablespoon reserved bacon fat
Instructions
- Prep: Preheat your oven to 400°F and line a baking sheet with foil. Cook the bacon slices in a skillet over medium-high heat until they’re crispy, about 10 minutes. Once done, crumble the bacon and set it aside, reserving 1 tablespoon of the bacon fat for later.
- Prepare jalapeños: Wearing gloves, slice the jalapeños in half lengthwise and carefully scoop out the seeds and membranes to reduce heat. Arrange the halved jalapeños cut side up on the prepared baking sheet.
- Make filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon (save 2-3 tablespoons for garnish), chopped chives, garlic powder, Worcestershire sauce, smoked paprika if using, and salt and pepper to taste. Mix thoroughly until smooth and creamy.
- Stuff jalapeños: Using a spoon or piping bag, fill each jalapeño half with the cream cheese mixture, slightly mounding the filling on top for a generous portion.
- Prepare topping: In a small bowl, mix the melted butter and reserved bacon fat. Add the panko breadcrumbs and stir until they’re evenly coated. Sprinkle the breadcrumb mixture over the stuffed jalapeños, then add a small pinch of cheddar cheese to each for extra flavor.
- Bake: Place the baking sheet on the oven rack one level above the middle rack and bake the poppers for 15-25 minutes. They are done when the jalapeños are tender and the breadcrumb topping is golden brown. For an extra crispy finish, broil the poppers on the top rack for 1-2 minutes at the end, watching carefully to avoid burning.
- Garnish and serve: Sprinkle the baked poppers with the reserved crumbled bacon and extra chopped chives. Allow them to cool for 5 minutes before serving to enjoy at the perfect temperature.
Notes
- Wearing gloves during jalapeño preparation can protect your skin from irritation caused by the peppers’ capsaicin.
- Removing seeds and membranes reduces the heat level, but you can leave some in for extra spice if preferred.
- Broiling at the end is optional but adds a delightful crunch to the topping.
- For a vegetarian version, omit the bacon and substitute with smoked paprika or a smoky seasoning.
- Use fresh cream cheese for the best consistency and flavor in the filling.
