Description
Insanely Jalapeno Poppers are stuffed jalapeño peppers filled with a creamy mixture of cheddar cheese, cream cheese, green onions, garlic, cilantro, and bacon, then baked until golden and crispy. This spicy, cheesy appetizer is perfect for parties, game day, or anytime you crave a delicious and easy-to-make snack. Delivering bold flavors with minimal effort, these poppers are crowd-pleasers that can be customized to suit different tastes or dietary needs.
Ingredients
Scale
- 6 medium jalapeño peppers, sliced lengthwise and seeds removed
- 3 oz cream cheese, softened
- ¼ cup shredded cheddar cheese
- ¼ cup chopped green onions
- 2 cloves garlic, minced
- 1 tablespoon chopped cilantro
- 6 slices bacon, cooked and crumbled (or 6 tablespoons bacon bits)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
- Slice jalapeños lengthwise and remove all seeds and membranes.
- In a medium bowl, combine cream cheese, shredded cheddar, green onions, garlic, and cilantro until smooth.
- Stuff each jalapeño half with the cheese mixture.
- Top each filled jalapeño with crumbled bacon.
- Arrange poppers on the prepared baking sheet.
- Bake for 15–20 minutes, or until the jalapeños are soft and the cheese is bubbly and golden.
- Let cool slightly before serving warm with your favorite dip.
Notes
- Remove all seeds for a milder popper; leave some in for extra heat.
- Add spices like smoked paprika or chili flakes to the filling for more depth.
- Make it vegetarian by omitting the bacon or using crispy fried onions instead.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat in the oven at 350°F for 5–7 minutes to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: ~130 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg