Jalapeño Poppers
Learn how to make easy and delicious baked jalapeño poppers. These are an excellent game day appetizer, and always one of the most popular hors d’oeuvres to serve for any occasion.
Servings: 12
Ingredients
- 12 Jalapeño Peppers (sliced in half length-wise) 8 large will work as well
- 8 ounces Cream Cheese
- 8 ounces Monterey Jack Cheese one cup, shredded
- ½ ounce Green Onions 2 whole stems
- 1 teaspoon Minced Garlic
- ¼ cup Bacon 4 slices, chopped
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- On a cutting board, slice jalapenos lengthwise in half. Cut or use a spoon to remove membranes and seeds. Place on prepared baking sheet.
- In a medium mixing bowl, combine cream cheese, ½ cup Monterey Jack, green onions, garlic and bacon pieces until well mixed.
- Using a spoon, fill jalapenos with mixture. Sprinkle remaining ½ cup Monterey Jack cheese on top.
- Bake 18 minutes or until golden brown. Broil one minute at the end of baking.
Optional
- Garnish with more bacon and green onion slices.
Notes
Tips
- Mix with Stand Mixer or Food Processor – If you don’t want to mix by hand, take a shortcut and use a food processor or stand mixer.
- Careful with Jalapeño – These peppers can be hot! The seeds of jalapeños can burn your hands. Because the oil can remain for a long time, wearing gloves is a good idea when cutting them.
How to Store
- Room Temperature – You can leave these jalapeño poppers sitting out while serving for up to two hours.
- Refrigerate – Store your stuffed jalapeños in an airtight container up to a week.
- Freezer – These poppers can be frozen for up to three months.
Nutrition
Calories: 162kcal | Carbohydrates: 2g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 206mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 0.2mg