Creamy, spicy, and smoky, these bacon and cheddar jalapeño poppers are the perfect party food and downright addictive!
- 12 jalapenos, sliced lengthwise, seeds and membranes removed
- 6 slices bacon, cooked until crispy and crumbled
- 8 oz cream cheese, softened
- 8 oz Mexican cheese blend, shredded and divided (or cheddar cheese)
- 2 scallions, sliced
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 cup bread crumbs
-
Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
-
Use a serrated knife to remove just a bit of the bottom of each jalapeno half so they sit flat on the baking sheet. Place the halved jalapenos on the baking sheet.
-
Reserve one cup of shredded cheese and one strip of crumbled bacon for the topping. Mix together the cream cheese, the remaining shredded cheese, bacon, scallions, garlic powder, salt and pepper.
-
In a separate bowl, mix the bread crumbs with one strip of crumbled bacon and one cup of shredded cheese. Stir in the olive oil so the crumbs are wet.
-
Fill each jalapeno half with the cream chese filling.
-
Spoon the bread crumb mixture on top, pressing slightly to adhere.
-
Bake until the filling is bubbly, the jalapenos softened and the bread crumb topping is golden brown, about 20 mins. Serve hot.
- Be sure to use jalapeños that are the same size so they cook evenly.
- Removing the seeds AND membranes will lesson the heat dramatically in your jalapeño poppers. LOVE heat? Leave some membranes intact. Use a spoon to scrape out the peppers!
- I always take a piece off the bottom of the halved jalapeños so they sit flat and don't tip over as they bake.
- You can prep the jalapeños a day in advance and refrigerate until ready to bake. Add a few minutes to the cooking time if they've been chilled.
- These are best served right out of the oven when the filling is hot. If desired, serve with a creamy ranch dressing for dipping.