These baked, stuffed jalapeño poppers—made with rich, tangy blue cheese and crumbly bacon—are everyday gourmet. They’re perfect for an anytime appetizer. Lucky for me, I’m working with Stella® Blue Cheese. Only the best will do. Stella® Cheese also makes a wonderful gorgonzola cheese that is earthy, tangy and mellow. Try it with these poppers, too! But when the first tray disappeared in 5 minutes, I found myself rushing back to the kitchen to get the next batch into the oven. Whoa! They were a huge hit, with many people asking, “What did you put in these? They’re so good!” The secret? Stella® Blue Cheese. They’re ideal for any party situation where you need a quick and easy appetizer that people are guaranteed to love. Think of these for a game day table, like the Super Bowl, or a flavorful starter to your main course. I would serve these on date night just before, or alongside, the filet mignon or a thick-cut ribeye. Let’s talk about how we make them, shall we? Next, slice jalapeño peppers in half lengthwise and core out the innards. Cook the bacon in a pan over medium heat until the fat renders and the bacon becomes nice and crispy, about 8-10 minutes. Drain the bacon on paper towels and let the slices cool. Crumble them into a mixing bowl. Add the cream cheese, Stella® Blue Cheese and garlic powder to the mixing bowl. Mix until well combined. Fill each jalapeño slice with the bacon-blue cheese mixture and set them onto a baking sheet. Usually just a small spoon full of the bacon cheese mixture will do, though it will depend on the size of the jalapeño peppers. Some jalapeño peppers are huge, while some can be quite small. So, please plan accordingly. Finally, sprinkle with fresh herbs and spicy chili flakes. This is optional, really, but I love the pop of the fresh herbs with my poppers. I also love a bit of an extra spicy kick from the chili flakes. Any store-bought chili flakes will work just fine. Or, do like I do and dehydrate your own chili peppers. Then, crush them into flakes for sprinkling over just about everything. Let them cool for 5-10 minutes then serve them up, my friends! Check out the video in the recipe card to see just how easy they are whip together. However, you can easily slice off the stem and core the jalapeños with a knife or the end of a long spoon, then stuff them with the bacon-blue cheese mixture. They’re just as tasty this way. As another option, you can also wrap each popper in a slice of bacon, then bake or grill them for 20-30 minutes. Poppers! Everyone LOVES stuffed jalapeño poppers, especially bacon wrapped! For the seasonings, I kept it very simple and let the flavor of the blue cheese be the highlight—with just a touch of garlic powder. However, other seasoning options to consider are onion powder, red pepper flakes, and a touch of salt and pepper. You might also try a version with Pepper Jack cheese. So good!
Storage & Leftovers
Storing your Blue Cheese and Bacon Stuffed Jalapeno Poppers in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate them promptly. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.
