Jalapeno Popper Recipe
Warm, cheesy, and wrapped in crispy bacon, this Jalapeno Popper Recipe is the ultimate spicy appetizer for any gathering.
Ingredients
- 12 large jalapeno peppers choose firm, glossy pods; slice in half lengthwise and scoop seeds
- 8 oz Philadelphia cream cheese softened (full-fat for best creaminess)
- 1/2 cup shredded sharp cheddar cheese 1 generous handful; store-brand is fine
- 1/4 cup chopped green onions thinly sliced for a fresh crunch
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- 1/2 tsp smoked paprika McCormick or similar
- 12 slices bacon applewood or thick-cut, halved to wrap each popper
- Optional swap use turkey bacon, vegan cream cheese, or add 2 tbsp crumbled cooked chorizo
Instructions
- Preheat your oven to 400°F. Line a rimmed baking sheet with foil, then place a wire rack on top—this lets bacon crisp all around.
- Carefully halve each jalapeno and scoop out membranes and seeds (wear kitchen gloves if you’re sensitive). Rinse and pat dry.
- In a medium bowl, stir together cream cheese, cheddar, green onions, garlic powder, and smoked paprika until smooth. Taste and adjust salt or spice.
- Use a small spoon or piping bag to dollop about 1 tbsp of cheese mix into each jalapeno half—press gently so it stays put.
- Take one bacon half and wrap it snugly around each stuffed pepper. Overlap the ends slightly so it holds.
- Arrange poppers on the rack, seam-side down. Bake 18–22 minutes, or until bacon is crisp and cheese is bubbly. If you like extra browning, broil for 1–2 minutes—watch closely!
- Let poppers cool 5 minutes on the rack (keeps bacon crisp). Transfer to a platter and garnish with extra green onions or chopped cilantro, if you like.
Notes
To tame heat, rinse jalapenos under cold water after seeding. Let cream cheese sit at room temp for 20 minutes—easier mixing.
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