Jalapeño Poppers

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Jalapeño Poppers are a fast, delicious appetizer that everyone is sure to love. This quick snack is made with easy-to-find ingredients and is exactly what your party needs.

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I’m not the biggest fan of football in the world, but I am the biggest fan of football food. Give me all the tailgate parties, please and thank you.

These Jalapeños Poppers are the perfect game day food. You can even prepare them ahead of time and just pop the jalapeño poppers in the oven right in time for kick off. These are made with simple ingredients and I have step-by-step photos to show you how to cut your jalapeños so no one’s tongue gets set on fire.

Made these for the first time for the Chiefs game tonight. So many compliments, everyone wanted the recipel. We all loved them!

How to Make Jalapeño Poppers

This is a brief overview of how to make these delicious jalapeño poppers. For the full recipe with all of the measurements, please see the recipe card at the bottom of the post.

Cut the Jalapeños

Most of the heat of a jalapeño lives in the ribbing (the white lines you see when you cut it open) and the seeds, so you definitely want to remove both of those for this recipe. Start by cutting the jalapeño in half. Then, using a sharp knife, cut just below the stem inside the pepper. Be careful not to cut all the way through. Scoop out the ribbing and the seeds with a spoon and discard.

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Make the Filling

In a small bowl, combine the cooked bacon, cream cheese, shredded cheddar cheese, chives, and garlic.

Fill the Jalapeños

With your gloves still on, fill the jalapeños with the cream cheese filling. Place them on a rimmed baking sheet and bake for 20 to 25 minutes or until the jalapeños are soft and the filling has begun to brown on top.

Tips and Tricks

Cooking bacon: I love to cook bacon in the air fryer or in the oven . It results in perfectly crispy bacon every time and avoids grease splattering. I recommend cooking the bacon and then dicing it.
Wear gloves when cutting jalapeños: I highly recommend using gloves to prepare this recipe. If you have diced jalapeños before, you know that just the smallest amount of juice in your eye is enough to ruin a day.
Storing leftovers: If you have any leftover jalapeño poppers, put them in an airtight container in the refrigerator for up three days. Reheat only the portion you plan to eat in the oven or air fryer until heated through.

Making Ahead

This recipe can be made up to 24 hours ahead of time. Make the recipe up to the point of putting the cheese mixture into the peppers. Then, instead of baking them, cover the poppers and put them in the refrigerator. Put them in the oven to cook right before you are ready to serve them.

Freezing Jalapeño Poppers

These also freeze really well. Make them up to the point of putting them in the oven. Then lay the uncooked stuffed peppers on a wax paper-lined plate or baking sheet and put them in the freezer for four hours. Transfer them to an airtight and freezer-safe container and store for up to three months.

When you are ready to bake them, take out as many as you want. Bake from frozen at 400 degrees Fahrenheit for 25 to 30 minutes.

What to Serve with Jalapeño Poppers

I love to serve these with my Homemade Ranch Dressing for dipping.
Blue Cheese Dressing would be another great option.
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Ingredients

12 jalapeños cut in half with seeds and ribs removed
8 ounces bacon diced and cooked
8 ounces cream cheese softened
1 cup cheddar cheese shredded
2 teaspoons fresh chives
1 clove garlic minced

Instructions

Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or aluminum foil.
In a large bowl, mix together the cooked bacon, cream cheese, cheddar cheese, chives, and garlic. Fill the jalapeño halves with the mixture.
Bake for 20 minutes or until the cheese is melted and the jalapeños are soft.

Recipe Video

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