Estimated reading time: 9 minutes
JalapeƱo Poppers are the perfect appetizer for any occasion. This recipe has halved JalapeƱo peppers stuffed with a cream cheese mixture of Chinese chives, cream cheese, cheddar cheese, and garlic powder, then topped with crunchy, Panko bread crumbs and wrapped with maple bacon. This recipe is easy to customize to your liking and always an irresistible crowd favorite!
Table of contents
JalapeƱo Poppers
Hi Everyone, I have the best JalapeƱo Poppers recipe for you!
I love appetizer recipes but these are so good and satisfying they could be eaten as a part of dinner.
JalapeƱo Poppers | Recipe Podcast | Episode 1
This recipe post gets my first podcast! Yes, friends, I’m delving into a new medium, audio, to make my recipes accessible to everyone and make it possible to listen to me walking you through each recipe.
I hope you enjoy the added details and commentary and hope that it helps clarify the recipe more. Happy listening!
JalapeƱo Popper Q & A
What can I do with jalapeno peppers?
A JalapeƱo harvest can produce an abundance of JalapeƱo peppers, here are some ideas for using them up:
- make these JalapeƱo Poppers of course!
- JalapeƱo jam or jelly
- pickled JalapeƱos
- add JalapeƱos to sauces
- add JalapeƱos to soup
- candied JalapeƱos
- dehydrated JalapeƱo
- fermented JalapeƱos
- freeze JalapeƱos
- make Roasted JalapeƱos
- salsa regular with JalapeƱos or
- Salsa Verde (a Mexican style green sauce)
- make a Chili paste
- give them away as edible gifts, either as fresh JalapeƱos or as any of these JalapeƱo recipe ideas!
What’s a good sauce to go with JalapeƱo Poppers?
Ranch or Blue Cheese Dipping Sauces – we have recipes for these here on the blog (linked below):
When is JalapeƱo season?
In New Jersey (United States), JalapeƱo peppers are in season from July to the end of October.
Below are photos of JalapeƱo peppers growing in our garden. They grow plentifully so this recipe is perfect for using them up!
Ingredients
- 12 JalapeƱo peppers, cut in half, seeds and membranes removed
- 4 ounces of cream cheese
- 1 teaspoon garlic powder
- 4 ounces of sharp cheddar, shredded
- 2 tablespoons chives (I use Chinese/Asian chives – they are more like a vegetable)
- 1/4 cup Panko bread crumbs
- 12 slices of Maple Bacon
- 1 tablespoon (a drizzle) of Wildflower honey, optional, for serving (you could also use, maple syrup or agave as drizzling options)
Kitchen Tools
- cutting board
- chef’s knife
- compost bucket
- small spoon
- 2 small mixing bowls
- fork, for combining cheese
- silicone baking mat
- rimmed baking sheet
- tongs
- serving plate
- paper towels and a plate, for after they are cooked to get rid of grease from the bacon
- honey dipper for drizzling honey
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JalapeƱo Poppers Notes
- make sure that you do not overstuff them
- you can leave the stem on to keep the cheese filling from leaking out – the bacon-wrap helps a lot with this too!
- you can also drizzle with maple syrup instead of honey
TikTok
Here’s a short TikTok video that I did showing the first part of how to make them:
How do you make JalapeƱo Poppers?
Instructions for How to Make JalapeƱo Poppers
(The full, printable recipe is at the bottom of the post)
- Preheat your oven to 400Ā°F (204Ā°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat and set it aside.
- Put on food safety gloves to prevent the pepper juice from getting on your hands. Cut the 12 jalapeƱos lengthwise in half and scoop out the membranes and seeds using a small spoon. You can either cut the tops off or leave them on to “hold” them by when eating after they are cooked. Set aside.
- In a small mixing bowl, add 4 ounces of regular cream cheese, chopped chives, shredded cheddar cheese, and garlic powder and mix completely. Have the Panko bread crumbs in a separate bowl.
- Using the small spoon, fill each JalapeƱo half with the cream cheese mixture and then press into the Panko bread crumbs. Wrap them with a half slice of bacon. You will need to divide a few of the bacon slices into thirds to wrap all the peppers.
- Space the prepared jalapeƱos on the prepped rimmed baking sheet, evenly spaced out. Bake in the preheated oven for 18-22 minutes or until the bacon is crisp. If it’s thick bacon, I have added up to 4 minutes. When they are done, allow them to cool for 5-10 minutes. Drizzle with honey (optional). Enjoy!
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JalapeƱo Poppers
JalapeƱo Poppers are the perfect appetizer for any occasion. This recipe has halvedĀ JalapeƱo peppers stuffed with a cream cheese mixture of Chinese chives, cream cheese, cheddar cheese, and garlic powder, then topped with crunchy, Panko bread crumbs and wrapped with maple bacon. This recipe is easy to customize to your liking and always an irresistible crowd favorite!
Ingredients
- 12 JalapeƱo peppers, cut in half, seeds and membranes removed
- 4 ounces of regular cream cheese
- 1 teaspoon garlic powder
- 4 ounces of sharp cheddar, shredded
- 2 tablespoons chives (I use Chinese/Asian chives)
- 1/4 cup Panko bread crumbs
- 12 slices of Maple Bacon
- 1 tablespoon (a drizzle) of Wildflower honey, optional, for serving, *see notes
Instructions
- Preheat your oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat and set it aside.
- Put on food safety gloves to prevent the pepper juice from getting on your hands. Cut the 12 jalapeños lengthwise in half and scoop out the membranes and seeds using a small spoon. You can either cut the tops off or leave them on to "hold" them by when eating after they are cooked. Set aside.
- In a small mixing bowl, add 4 ounces of regular cream cheese, chopped chives, shredded cheddar cheese, and garlic powder and mix completely. Have the Panko bread crumbs in a separate bowl.
- Using the small spoon, fill each Jalapeño half with the cream cheese mixture and then press into the Panko bread crumbs. Wrap them with a half slice of bacon. You will need to divide a few of the bacon slices into thirds to wrap all the peppers (if you get a package of bacon with less than 12 slices). Repeat for all the pepper halves.
- Space the prepared jalapeños on the prepped rimmed baking sheet, evenly spaced out. Bake in the preheated oven for 18-22 minutes or until the bacon is crisp. If it's thick bacon, I have added up to 4 minutes. When they are done, allow them to cool for 5-10 minutes. You can place them on a plate lined with paper towels to reduce the bacon grease. Drizzle with honey (optional). Enjoy!
Notes
Suggestions: make sure that you do not overstuff them, and you can leave the stem on to keep the cheese filling from leaking out - the bacon wrap helps a lot with this too!
Honey Alternatives: you could also use, maple syrup or agave as drizzling options
Baking Tip: If you think you need to, to keep them from unfurling, you can "pin" the JalapeƱo Poppers with a toothpick.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 151mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 4g
Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating ā it helps others find the recipe!
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