Spicy jalapeno peppers loaded with cream cheese and wrapped in bacon. .
Author's Notes:
If wrapping poppers use thin cut or center cut bacon so that it crisps better, then bake on a wire rack at 375°F until bacon is crispy.
For no/low heat popper use nadapeno, baby bells, golden honey, melrose, Corno Di Toro, pimento, or banana peppers.
Jalapeño Poppers
Ingredients
12 - 16 Large Jalapeños
8 oz Cream cheese
1/4 tsp Onion powder
1/8 tsp Garlic powder
1 tsp Worchestershire sauce
1 package Bacon
1 cup Cheddar cheese, shredded and divided
Directions
Preheat oven to 400°F.
Wash jalapeños, cut in half lengthwise, and remove seeds.
Cook bacon, crumble, and cool. Skip this step if wrapping poppers.
Mix together cream cheese, onion powder, garlic powder, worchestershire sauce and 1/2 cup cheese.
Add half the crumbled bacon and stir well.
Fill each half jalapeño with cream cheese mixture. Top with remaining cheese and bacon crumble. (Wrap with raw bacon and secure under pepper or with toothpick.
Bake in 400°F oven until cheese is melted and peppers are tender.
Make it for YOU:
Use plant based cream cheese such as Kite Hill. Omit shredded cheese or replace with Viol Life cheddar cheese. See dairy free recommendations here.
Omit bacon, replace with plant based bacon, or salted crispy mushrooms such as shiitaki.
Follow instructions for meat-free. Check with your vegetarian about dairy and egg free preferences.
Follow instructions for dairy-free, and meat-free.
Make it Unique:
Leave a comment letting us know how you make it unique!
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