Bacon Cheddar Jalapeno Poppers

Jalapeno poppers are normally an end of summer/early fall appetizer, but in my circle, they pop up year’round. These lil appetizers are so addictive and really should come with a serving limit! I found myself saying ” I’ll just have one more” several times.  When I was first introduced to jalapeno poppers I wasn’t to thrilled to give them a try. I’m not one to just sit around eating peppers like that and I definitely don’t like things real hot.

Maaaan oh man was I surprised when these little gems hit my taste buds. It was like “taking a bite of a gourmet supreme pizza” is the best way I can describe the taste.  These jalapeno poppers have a lil spice but nothing that makes you pant while begging for water.  Removing the membranes, seeds and baking really tone down these lil fellas. They are cute, cheesy, creamy and that bacon just ties it in so well.  SCRUMPTIOUS!

I  “popped” one after the other I couldn’t believe I was sitting there eating jalapenos like that.  I just couldn’t get enough of them so yeah…jalapeno poppers you have just found your way into my recipe collection.

I can only imagine all the ways you can change this recipe up.

bacon cheddar jalapeno poppers appetizer recipe


Preheat oven to 450


Disclaimer
*quick note before making these* It may be a good idea to wear gloves when working with jalapenos. Some people are sensitive to jalapenos and it irritates the fingers. They don’t bother me but I do hold my shirt over my nose when I’m cutting them because the zest for some reason irritates my throat.  Remember DO NOT TOUCH YOUR EYES, NOSE or LIPS before thoroughly washing your hands and under your nails with hot, soapy water.  Fresh jalapenos are not joke and will burn the hell outta you.

Ok on to this delicious recipe!

The Recipe

Bacon Cheddar Jalapeno Poppers Appetizers

By Divas Can Cook
Serves
24 poppers
5.0 from 1 reviews

Ingredients

  • 12 large jalapeno
  • 8 oz. of bacon (half a pack. You can add more if you really like bacon.) I use turkey bacon.
  • 1 cup of sharp cheddar cheese (I like to use ½ cup sharp cheddar & ½ of smoked cheddar)
  • 1 (8 oz) cream cheese, softened

Instructions

  1. Preheat oven to 450
  2. Remove the stems from the jalapeno
  3. Cut jalapeno lengthwise and remove the membranes and seed. You can rinse them off with cool water to help wash away the seeds if needed.
  4. Fry bacon according to package. When done, drain bacon of paper towels and let cool.
  5. When bacon has cooled, stack a few pieces up and dice into bits.
  6. In a medium-sized bowl, add softened cream cheese, & cheddar cheese. Stir until creamy and then stir in bacon.
  7. Stuff the jalapeno peppers with the cheese mixture and place on a foil lined baking sheet.
  8. Bake for 10-15 minutes.
  9. Let them cool off and then get to popping!!!


Step 1.) Remove the stems from the jalapenos


Step 2.) Cut jalapeno lengthwise and remove the membranes and seed.  You can rinse them off with cool water to help wash away the seeds if needed.


Step 3.) Fry bacon according to package. When done, drain bacon of paper towels and let cool.




Step 4.) When bacon has cooled, stack a few pieces up and dice into bits.




Step 5.) In a medium-sized bowl, add softened cream cheese, & cheddar cheese. Stir until creamy  and then stir in bacon.



Step 6.) Stuff the jalapeno peppers with the cheese mixture and place on a foil lined baking sheet. 
Step 7.) Bake for 10-15 minutes. 
Let them cool off and then get to poppin!!!