Author: Susanne at dishwithme.com
Jose Jalapeno on a stick! Ha! Just kidding. They aren’t on a stick. Every single time I say or hear the word jalapeno my next thought is…on a stick. Only some of you will get what I mean.
Let’s talk about these Amazing Jalapeno Poppers. Guys, these are so freaking good! And, they are very, very, VERY popular in my house. As a matter of fact, as I am sitting here writing this post, there is a certain someone sitting next to me begging me to make some for her…Kelsey.
HELPFUL HINTS FOR AMAZING JALAPENO POPPERS
PUBLIC SERVICE ANNOUNCEMENT: When preparing jalapeno poppers, or whenever working with raw peppers, please consider wearing some disposable gloves. Let me tell you why…I personally know someone who just happens to have a penis, who once very nicely sliced and cleaned my jalapenos for me and then just happened to go potty right after finishing with the peppers. Let’s just say, he never, ever made that mistake again! Lol. Yep, that’s a true story, my friends!
Thick bacon is yummy, but, for this recipe, not at all practical. It simply takes too long to cook. The best option for this recipe is thin bacon. The thinner, the better.
Sometimes peppers are hot, sometimes they are not. I really don’t know if there is a way to tell without tasting. But, be forewarned, the seeds contain the real HEAT! I always make sure to remove them, as well as the white membrane inside (the white part).
On a side note, a couple years ago during springtime I found out that there are pepper plants called coolapenos. Yes, you read that right. They are jalapenos, minus the heat. I haven’t seen the peppers for sale in a grocery store, but I found the plants at either Lowes or Home Depot. I grew them in a pot, so anyone can grow them even if you only have room on a patio.
Use the baking time as a guide, but bake until the bacon is cooked to your satisfaction.
Use any kind of cheese you like. I like cheddar or Colby/Jack.
- Cream cheese
- Cheddar cheese
- Green onions
- Granulated garlic powder
- Granulated onion powder
- Julio’s Mexican seasoning blend
LINKS TO RECIPES TO PAIR WITH THIS ONE
SUPER EASY CATALINA CHICKEN BREASTS
AUTHENTIC TASTING MEXICAN RICE
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LINKS TO PRODUCTS/EQUIPMENT USED
I use a foil lined baking sheet to bake these poppers in the oven.
I mix everything up in a large bowl like this.
An electric mixer helps fluff up the cream cheese mixture a bit.
- Baking sheet
- Handheld electric mixer
- 20 Jalapenos cut in half, seeds removed
- 20 slices thin bacon cut in half lengthwise
- 16 ounces Cream cheese softened to room temperature
- 1/4 cup Green onions finely chopped
- 1 1/2 cups Cheddar cheese, or your favorite shredded
- 1 teaspoon Granulated onion powder
- 1 teaspoon Granulated garlic powder
- 1 teaspoon Julio's seasoning blend optional, but yummy
- Wash jalapenos and pat dry with paper towels.
- On a cutting board, cut off the stem, then cut jalapenos in half, lengthwise. Remove all seeds and membranes. Set aside.
- Slice each piece of bacon in half, lengthwise. Set aside.
- Pre-heat oven to 375°F.
- Place the room temperature cream cheese in a large bowl, add all seasonings, green onions and cheese. Beat on medium speed with an electric mixer for about 1 minute.
- Spoon the cream cheese mixture into jalapeno halves.
- Wrap each stuffed jalapeno half with the bacon that has been sliced in half lengthwise.
- Bake in pre-heated oven for 45 minutes to 1 hour, or until the bacon is cooked to your desired level of doneness.