Cheesy Bacon Jalapeño Poppers
Cheesy Bacon Jalapeño Poppers are a delicious appetizer that combines spicy, smoky, and cheesy flavors. Fresh jalapeños stuffed with a blend of cream cheese, shredded sharp cheddar, and crispy bacon, baked to a cheesy perfection. These poppers are a crowd pleaser and perfect for the upcoming football season appetizers.
Equipment
- 1 Sheet Pan
- 1 Wire Rack
- 1 Strainer
- 1 Glass deep pan or pan lined with foil
- 1 Cheese Grater optional
- 1 Pair of Gloves trust me you'll need them!
Ingredients
- 6 Jalapeño Peppers
- 5 Pieces Bacon
- 1 Block of Cream Cheese at room temperature, should be soft to the touch.
- 4 oz Shredded Cheese
Instructions
Prep Time
- Preheat your oven to 450℉, this is too cook your bacon. On a lined sheet pan, place your wire rack on top.
- Line your bacon up side by side onto your wire rack. Using a wire rack will help your achieve your crispy bacon with very little work. Plus, you don't have to worry about grease popping you. Bake for 20 minutes.
- While your bacon is cooking, let's work on our peppers. Using gloved hands, start cutting your peppers in half, long ways.
- Once your have finished cutting your peppers, it's time to get rid of the seeds. Using a spoon and a little bit of force, start scooping out your seeds. We don't need these, so in the garbage they go! Make sure your also getting the pith of the pepper. This contains a higher concentration of capsaicin, which is that spicy heat.
- Put your gutted jalapeños in your strainer. It's time to drown them. Place your peppers in your sink under a strong stream of pipping hot water. Giving them a toss, every couple of minutes. Careful to no get too close, the spicy steam will take you out. This process will take around 8-10 minutes. This will help get rid of some of that spicy and give a nice jalapeño flavor.
- This is perfect time to shred your cheese. Your bacon should be finishing up. Remove your bacon and turn your oven down to 425℉. Let's start assembling our poppers.
Let's Assemble our Poppers
- Chop your cooked bacon into crispy crumbles. Place your cream cheese block into a large mixing bowl.
- Add in your bacon and half of your shredded cheese to your mixing bowl. Using your hand start combing all your ingredients together. We want to create almost a paste like mixture.
- Start spooning your cheese mixture into your jalapeño halves. Try not to overfill your peppers.
- Once you have finished filling your peppers, place them face down into the other half of your shredded cheese. You want to coat the whole front of the peppers. This will give us that perfectly melted layer of cheese, that makes them absolutely mouthwatering.
Time to Cook
- Place your poppers side by side in a deep glass pan or a deep pan lined with foil. Cook for 12-15 minutes or until peppers are soft and your cheese is melted.
- Let cool for a few minutes and enjoy!
Notes
Tips and Tricks
- You can make these a day ahead and refrigerate. Cook like normal when you are ready.
- Leftovers are good for 3-4 days. The best way to reheat is at 400°F, cook till warm.
- Cooking your bacon on a rack, is actually healthier. This allows your grease to drip from the bacon as it cooks.