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.
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 easy to find 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.
How to Make Jalapeño Poppers
- Cook the bacon. Cut the bacon into small pieces and then cook in a cast iron pan. Remove it from the heat right as it begins to crisp up using a slotted spoon.
- Cut the jalapeños. Read more on this below and see my step by step photos. I highly recommend using rubber gloves to do this.
- Make the filling. In a small bowl combine the cooked bacon, cream cheese, cheddar cheese, chives, and garlic.
- Fill the jalapeños. With your gloves still on, fill the jalapeños with the 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.
Cutting Jalapeños for Jalapeño Poppers
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. Once you have done that, you will find that these have a low to moderate level of heat to them.
As mentioned above, I highly recommend using gloves to prepare this recipe. If you have diced jalapeños before, you know that just the smallest amount of it’s juice in your eye is enough to ruin a day. With the number of jalapeños you are cutting, that juice will easily seep into your skin. Your best bet is to use some rubber gloves.
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. This will easily remove the seeds from the rest of the jalapeño.
Now, using a spoon, scoop out the ribbing and the seeds. Be careful to make sure that all the seeds are removed.
This recipe can be made up to 24 hours ahead of time. Make the recipe up to the point of putting it in the oven. Then cover the poppers and put them in the refrigerator. Put them in the oven right before you are ready to serve them.
Freezing Jalapeño Poppers
These also freeze really well. Make them to the point of putting them in the oven. Then lay on them on a wax paper lined plate and put them the freezer for four hours. Transfer them to an airtight 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 for 25 to 30 minutes.
Jalapeño poppers only need to bake for about 20 to 25 minutes or until the jalapeño begins to soften and the filling begins to brown.
Yes! These are a great appetizer to keep on hand in the freezer. Please see my instructions above.
While this is a very subjective question, jalapeños lose a lot of their heat once you remove their insides and once they are baked. When you combine that with the cooling affects of the creamy filling, I think baked jalapeño poppers are only moderately spicy.
Other Bite Sized Appetizers
- 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
- Preheat your oven to 400 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil.
- In a large bowl, mix togethre the cooked bacon, cream cheese, chedar cheese, chives, and garlic. Fill the jalapeno halves with the mixture.
- Bake for 20 minutes or until the cheese is melted and the jalapenos are soft.