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Spicy jalapeños filled with a creamy, cheesy mixture, then wrapped in savory bacon and baked until perfectly crisp. The ultimate party appetizer that strikes a perfect balance of heat, creaminess, and smokiness.
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a wire rack for crispier bacon.
Prepare the jalapeños: Put on gloves to protect your hands from the pepper oils. Slice each jalapeño in half lengthwise. Use a small spoon to carefully scoop out the seeds and white membranes. Set the halves aside.
Make the cheese filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper. Mix well until everything is evenly combined.
Stuff and wrap the poppers: Spoon the cheese mixture evenly into each jalapeño half, being careful not to overfill. Cut each slice of bacon in half crosswise. Wrap one piece of bacon around each stuffed jalapeño half, securing with a toothpick if needed.
Arrange the poppers on the prepared baking sheet, with the cheese side facing up.
Bake for 20-25 minutes, or until the bacon is cooked through and crispy and the cheese is melted and bubbly.
Let the poppers cool on the baking sheet for about 5 minutes before serving, as the filling will be very hot. Garnish with chopped green onions if you like.
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Spicy jalapeños filled with a creamy, cheesy mixture, then wrapped in savory bacon and baked until perfectly crisp. The ultimate party appetizer that strikes a perfect balance of heat, creaminess, and smokiness.
This american recipe takes 45 minutes to prepare and yields 6 servings. At 307.36 calories per serving with 10.15g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
This recipe is naturally low-carb and keto-friendly. Just ensure the bacon you use is sugar-free.
Use an air fryer instead of the oven. Cook at 375°F (190°C) for 10-12 minutes, or until the bacon is perfectly crisp.
Mix 1/2 cup of cooked, shredded chicken or crumbled cooked sausage into the cream cheese filling before stuffing the peppers.
Omit the bacon. Brush the stuffed jalapeños with a little olive oil before baking, or use your favorite vegetarian bacon substitute.