Baked Jalapeño Poppers

Ingredients

  • 12 large jalapeno peppers
  • 8 ounces cream cheese softened
  • 1 cup cheddar cheese grated
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 6 slices bacon cooked and crumbled, divided

US Customary – Metric

Instructions

PREP OVEN AND PAN:

  1. Move the oven rack to the middle position and preheat to 400 degrees F.
  2. Line a standard size cookie sheet with foil. Lightly grease the foil with nonstick cooking spray.

PREP JALAPEÑOS:

  1. Slice the jalapeños peppers in half lengthwise. Clear the peppers of seeds and the white membranes.

MAKE FILLING:

  1. Add cream cheese, cheddar, onion powder, garlic powder, salt, pepper, and all but 2 Tablespoons of the crumbled bacon to a medium bowl (reserve 2 Tablespoons of crumbled bacon for the topping). Use a handheld mixer to beat the mixture until creamy and combined, about 1 minute.

ASSEMBLE JALAPOÑO POPPERS:

  1. Use a spoon to fill each jalapeño with the cream cheese mixture, and place them on the prepared cookie sheet.
  2. Sprinkle the reserved bacon over the poppers.

BAKE:

  1. Bake for 20-25 minutes, or until the poppers are bubbly.

SERVE:

  1. Let the jalapeño poppers cool for 3 minutes, and then serve.

Nutrition

Serving: 2poppers | Calories: 153kcal | Carbohydrates: 2g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 289mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 1mg

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