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Jalapeño Poppers | Julie Blanner

Learn how to make easy and delicious baked jalapeño poppers. These are an excellent game day appetizer, and always one of the most popular hors d’oeuvres to serve for any occasion.

Learn how to make them, the easy way! Many stuffed jalapeños are fried, but ours are baked. This creates a lighter, cleaner appetizer with all the same flavor you crave.

Stuffed jalapeno peppers on a white plate.

Jalapeño poppers are so easy to make. Obviously, jalapeños are an instant hit of effortless flavor before you even add anything.

But when you slice them in half and fill them with a zesty cream cheese mixture, magic happens. The heat from the peppers balances with a savory, creamy filling.

Stuffed jalapenos on a white plate.

A little bit of green onion, garlic and bacon is the ultimate combination for the filling. These are an instant crowd pleaser, and I just know you’re going to love them as much as we do!

Pair them with our garlic parmesan wings and these mac and cheese cups, and you’ve got an instant party. I always say I could make a meal out of appetizers alone, and I really mean it.

Stuffed jalapenos on a white plate.

Jalapeño Poppers

I’m adding these baked jalapeño poppers to my collection of the best bacon appetizers, stat!

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Why You’ll Love this Recipe

  • Easy to Make – With minimal ingredients, too!
  • Gluten Free – While most stuffed jalapeño recipes require panko crumbs in the topping, this one uses extra cheese to create a crispy crust, and keeps them gluten free.
  • Crowd Pleaser – These are spicy but not too spicy, just enough to make them fun.
Stuffed jalapenos with cheese and green onions.

Copy and paste to add ingredients to your grocery list.

Shopping List

  • Jalapeño Peppers (12 medium or 8 large)
  • Cream Cheese (8 ounces)
  • Monterey Jack Cheese (one cup, shredded)
  • Green Onions (2 whole stems)
  • Garlic (1 teaspoon, minced)
  • Bacon (4 slices, chopped)
Stuffed jalapenos on a white plate.

How to Make

  1. Prep – Preheat oven and line baking sheet with parchment paper.
  2. Prepare Ingredients – Learn how to cut jalapeños here, and place on your baking sheet. Cook bacon and slice green onions. Learn how to mince garlic here. Green peppers on a baking sheet.
  3. Create Filling – In a medium mixing bowl, mix filling ingredients as directed. A glass bowl filled with a mixture of ingredients.
  4. Fill – Using a spoon, add filling mixture to the cavity of your peppers. Add a little more shredded cheese over the top before baking. Green peppers on a baking sheet with a spoon.
  5. Bake – As directed. Broil for 1-2 minutes at the end of bake time. Serve and enjoy! Stuffed jalapeno peppers on a baking sheet.
Stuffed jalapenos on a white plate.
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Tips

  • Mix with Stand Mixer or Food Processor – If you don’t want to mix by hand, take a shortcut and use a food processor or stand mixer.
  • Careful with Jalapeño – These peppers can be hot! The seeds of jalapeños can burn your hands. Because the oil can remain for a long time, wearing gloves is a good idea when cutting them.
Stuffed jalapenos on a white plate.

How to Store

  • Room Temperature – You can leave these jalapeño poppers sitting out while serving for up to two hours.
  • Refrigerate – Store your stuffed jalapeños in an airtight container up to a week.
  • Freezer – These poppers can be frozen for up to three months. Read more in Can you Freeze Cream Cheese to learn more about freezing cream cheese.
Stuffed jalapenos on a white plate.

More Appetizers

Game Day

Prevent your screen from going dark

  • Preheat oven to 400℉. Line a large baking sheet with parchment paper.

  • On a cutting board, slice jalapenos lengthwise in half. Cut or use a spoon to remove membranes and seeds. Place on prepared baking sheet.

  • In a medium mixing bowl, combine cream cheese, ½ cup Monterey Jack, green onions, garlic and bacon pieces until well mixed.

  • Using a spoon, fill jalapenos with mixture. Sprinkle remaining ½ cup Monterey Jack cheese on top.

  • Bake 18 minutes or until golden brown. Broil one minute at the end of baking.

Tips

  • Mix with Stand Mixer or Food Processor – If you don’t want to mix by hand, take a shortcut and use a food processor or stand mixer.
  • Careful with Jalapeño – These peppers can be hot! The seeds of jalapeños can burn your hands. Because the oil can remain for a long time, wearing gloves is a good idea when cutting them.

How to Store

  • Room Temperature – You can leave these jalapeño poppers sitting out while serving for up to two hours.
  • Refrigerate – Store your stuffed jalapeños in an airtight container up to a week.
  • Freezer – These poppers can be frozen for up to three months.

Calories: 162kcal | Carbohydrates: 2g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 39mg | Sodium: 206mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 564IU | Vitamin C: 17mg | Calcium: 163mg | Iron: 0.2mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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