Start the football season right with this spicy Jalapeño Poppers recipe!
Being a Wisconsinite, I’m no stranger to game day snacks. When Packers season rolls around, I sometimes think we’re more excited about all the yummy appetizers than the games! From cream cheese-stuffed mushrooms to Buffalo chicken wings, we Wisconsinites know how to load up our trays. Jalapeño poppers are another fan favorite in my home. Best of all, they’re easy to make! I bake these poppers for Sunday football, last-minute hangouts, and just because I love ‘em!
There’s just something about the combo of jalapeños, cream cheese, and smokey bacon that works, you know? They’re deliciously addictive. I think it’s because the cream cheese and cheddar filling cool down the heat from the peppers. Every bite delivers a trio of spicy, creamy, and savory notes. And they go down quite nicely with a pint from my favorite local brewery. While it may seem like jalapeño poppers were tailor-made for football and poker nights in the man cave, rest assured—once you try a bite, you’ll want to serve them whenever!
Are Jalapeño Poppers Healthy?
Okay, so jalapeño poppers aren’t the healthiest snack, but there are a couple of easy ways to lighten the caloric load. For example, you could use reduced-fat cheddar and cream cheese and trade the pork bacon for turkey bacon. But hey, if you’re looking for a low-carb or keto-friendly option, these poppers already fit the bill!
Crispy Bacon Every Time
I have a trick that pretty much guarantees your bacon comes out perfectly crispy without overcooking the peppers. It’s simple, really—just partially cook the bacon before wrapping it around the jalapeños. I know it’s an extra step, but pre-baking the bacon for just a few minutes goes a long way and prevents your peppers from getting too soft. Give it a try!
INGREDIENTS
- 12 jalapeño peppers, halved and seeded
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 12 slices bacon, not thick cut
INSTRUCTIONS
Prepare
Preheat oven, prepare jalapeños, and mix cheeses.
Fill
Stuff jalapeños with cheese mixture.
Bake
Wrap with bacon, bake until crispy.
Devour!
FAQs & Tips
This is a great app to prep the night before. Simply follow the recipe until the baking portion. Store them in an airtight container in your fridge for up to 24 hours, and then bake when ready! Leftovers should be good for about 3 days.
I love grilling these poppers. They really bring out the bacon’s smokey flavor, and the grill adds a nice char to the peppers. Just grill them over medium heat (or off to the sides if you’re using a charcoal grill) and turn them occasionally for about 10-15 minutes or until the bacon is crispy.
You bet! Pepper Jack is a favorite, though I found that smoked Gouda or Monterey Jack are tasty, too!
Serving Suggestions
Jalapeño poppers taste great on their own, but I’d be remiss if I didn’t suggest some dipping sauces like ranch or sour cream. As I mentioned, these poppers are perfect for game days and parties, so you’ll want to go all out with a full spread! Serve them alongside other finger food favorites like Air Fryer Nachos and Oven-Baked Mozzarella Sticks. While you’re at it, try this Crock-Pot Buffalo Chicken Dip with Cauliflower—it’s healthy, but trust me, it doesn’t taste like it!
Jalapeño Poppers
Ingredients
- 12 jalapeño peppers halved and seeded
- 8 oz cream cheese softened
- 1 cup sharp cheddar cheese shredded
- 12 slices bacon not thick cut
Instructions
-
Preheat the oven to 400°F. Halve and seed the jalapeño peppers. Soften the cream cheese and shred the cheddar cheese.
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In a bowl, mix together the softened cream cheese and shredded cheddar cheese until well combined.
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Spoon the cheese mixture into each jalapeño half.
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Wrap each stuffed jalapeño half with a slice of bacon. Place on a baking sheet and bake in the preheated oven for about 25 minutes or until the bacon is crispy.
Nutrition
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