Got any questions? Ask away! I’m happy to help. 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. There are many ways to make jalapeno poppers, and I love them all, but you’ll love this simple recipe that is always a hit. You get a flavorful mix of gooey cheeses - cheddar and bubbly cream cheese - and a butter, crispy, crunchy topping that adds a wonderful texture. Plus! You can make them with or without bacon. I vote bacon! And, we’re baking them, rather than serving deep fried poppers, which is so much easier, way less mess, and just as delicious. They’re perfect for game day, for parties, holidays, and really just about any day you wan to serve them. Let’s talk about how to make jalapeno poppers, shall we?
Jalapeno Peppers. Make as many as you can fill! Cream Cheese. Cheddar Cheese. Bacon. Optional. Seasonings. Paprika, garlic powder, salt and pepper. Butter. Panko Bread Crumbs. Optional Garnish. Fresh chopped cilantro or parsley, chili flakes, extra crumbled bacon.
Slice the jalapeno peppers in half lengthwise, remove the seeds and innards, then set them into a baking sheet. Make the filling - mix cream cheese, cheddar, crumbled bacon, and spices in a large bowl. Stuff the jalapeno slices with the cream cheese mixture, then top with extra shredded cheddar cheese. Press down the cheese to make room for more toppings. Make the crunchy topping - melt the butter in a small pan, then stir in the panko and spices until combined. Spoon the mix over the poppers. Bake the jalapeno poppers for 15 - 20 minutes at 375 degrees F (200 C) (could be up to 30 minutes), or until the panko crust is golden and the cheeses are nice and melty. Boom! Done! Your jalapeno poppers are ready to serve. Garnish them up. You’re going to want to make a lot of these! They always go quickly, and everyone always wants more. You can serve them hot or at room temperature. Just don’t let them cool. I like to offer a side of blue cheese or ranch dressing as a dipper for those wanting a bit of cooling effect. You can freeze leftover poppers for 2-3 months in sealed freezer containers. Also, you can freeze uncooked jalapeno poppers for 2-3 months, then bake them straight from frozen. That’s it, my friends. I hope you enjoy this jalapeno popper recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
