Baked Jalapeno Poppers
This recipe for jalapeño poppers features fresh jalapeños stuffed with cream cheese, sharp cheddar, and crispy bacon, then baked to golden cheesy perfection.
Servings: 20 jalapeno poppers
Equipment
Ingredients
- 10 jalapeno peppers
- 8 ounces cream cheese softened
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese divided
- 3 slices crisp bacon crumbled
Instructions
- Preheat oven to 375°F. Line a baking pan with foil and set aside.
- Wearing gloves, slice each jalapeno in half lengthwise. Remove seeds & membranes and discard.
- Mix remaining ingredients in a small bowl reserving ½ cup cheese for topping.
- Fill jalapenos with the cream cheese mixture. Sprinkle remaining ½ cup cheese over top.
- Bake 18-22 minutes or until jalapeno is slightly tender and cheese is melted.
Notes
- Refrigerate leftovers up to 1 week and enjoy cold, or reheat them in the microwave. Store leftovers in the freezer for 1 month
- You can prep jalapeno poppers ahead of time, set on large trays to freeze. Once frozen, transfer them to a zippered bag and store up to three months.
- To bake from frozen, add about 10 minutes to the cook time.
Nutrition
Calories: 79kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 19mg | Sodium: 95mg | Potassium: 44mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 0.1mg