Estimated reading time: 9 minutes

Jalapeño Poppers are the perfect appetizer for any occasion. This recipe has halved Jalapeño 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!

Jalapeño Poppers

Hi Everyone, I have the best Jalapeño Poppers recipe for you!

I love appetizer recipes but these are so good and satisfying they could be eaten as a part of dinner.

Jalapeño 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!

Jalapeño Popper Q & A

What can I do with jalapeno peppers?

A Jalapeño harvest can produce an abundance of Jalapeño peppers, here are some ideas for using them up:

• make these Jalapeño Poppers of course!
• Jalapeño jam or jelly
• pickled Jalapeños
• add Jalapeños to sauces
• add Jalapeños to soup
• candied Jalapeños
• dehydrated Jalapeño
• fermented Jalapeños
• freeze Jalapeños
• make Roasted Jalapeños
• salsa regular with Jalapeños or
• Salsa Verde (a Mexican style green sauce)
• make a Chili paste
• give them away as edible gifts, either as fresh Jalapeños or as any of these Jalapeño recipe ideas!

What's a good sauce to go with Jalapeño Poppers?

Ranch or Blue Cheese Dipping Sauces - we have recipes for these here on the blog (linked below):

When is Jalapeño season?

In New Jersey (United States), Jalapeño peppers are in season from July to the end of October.

Below are photos of Jalapeño peppers growing in our garden. They grow plentifully so this recipe is perfect for using them up!

Ingredients

• 12 Jalapeño 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)
• ¼ 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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Jalapeño 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 Jalapeño Poppers?

Instructions for How to Make Jalapeño Poppers

(The full, printable recipe is at the bottom of the post)

1. 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.
2. 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.
3. 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.
4. 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.
5. 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. Drizzle with honey (optional). Enjoy!

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Jalapeño Poppers

Yield: 24 servings

Prep Time: 20 minutes

Cook Time: 22 minutes

Additional Time: 10 minutes

Total Time: 52 minutes

Jalapeño Poppers are the perfect appetizer for any occasion. This recipe has halved Jalapeño 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!

Print

Ingredients

• 12 Jalapeño 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)
• ¼ cup Panko bread crumbs
• 12 slices of Maple Bacon
• 1 tablespoon (a drizzle) of Wildflower honey, optional, for serving, *see notes

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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 Jalapeño Poppers with a toothpick.

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Nutrition Information:

Yield: 24 Serving Size: 1
Amount 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 – it helps others find the recipe!

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Did you make this recipe? If you share it on social media tag us @lifeslittlesweets and hashtag it #lifeslittlesweets - Thank you in advance!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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