Jalape O Poppers With Bacon Baked Not Fried Wellplated Com

This recipe is every bit as cheesy and satisfying as the original but healthier and easier to make (like my cheesy Tater Tots and Potato Skins). Made with fresh jalapeño peppers, stuffed with a decadent cream cheese, shredded cheese, and bacon filling, and sprinkled with a panko topping, these easy jalapeño poppers are baked in the oven to golden, crispy perfection. If you’re looking for a simple, crowd-pleasing appetizer (or spicy side dish) that’s easy to pick up and snack on, this is definitely the recipe for you.

How to Make Jalapeno Poppers

Not only are these cream cheese jalapeño poppers just as decadent tasting as the original recipe, but they are also incredibly straightforward to prepare (like my entree-sized Stuffed Peppers). While early versions of this party recipe are believed to have been first served in Texas in the 1970s or 1980s, the official commercial trademark for “Jalapeño Poppers” wasn’t officially registered until 1992 by Anchor Food Products of Appleton, Wisconsin. Because this easy jalapeño poppers recipe is baked, it doesn’t require any of the mess or work of frying. Added bonus: with only 15 minutes of prep work, they’re ready to serve in less than 40 minutes. Sign me up for a double batch!

The Ingredients

Bacon. Need I say more? I love using my perfect Oven Baked Bacon or Air Fryer Bacon for this recipe.Jalapeño Peppers. The delicious vessel for our poppers. When I make this recipe, I try to find small and medium (bite-sized) jalapeño peppers.

Cream Cheese. The key to our creamy filling. I used light cream cheese as a healthy swap in this cream cheese jalapeño popper recipe. You can use regular cream cheese if you prefer.Pepper Jack Cheese. For a little heat and ooey-gooey goodness in our lightly spicy jalapeño poppers recipe.

Green Onion. You’ll love the mild flavor and balance these add.Panko Breadcrumbs. To create the most delicious crispy topping that adds a satisfying crunch.

The Directions

Storage Tips

To Store. Place cooked and cooled jalapeño poppers in an airtight container in the refrigerator for up to 2 days.To Reheat. Rewarm leftovers on a baking sheet in the oven at 325 degrees F until heated through. In a pinch, you can also reheat them on a microwave-safe plate in the microwave.To Freeze. I would not recommend freezing these, as the texture may be negatively impacted once frozen. Frozen jalapeño poppers tend to turn mushy, and the topping will become soggy.

Recommended Tools to Make this Recipe

Baking Sheet. This is an essential tool in my kitchen.Mixing Bowls. There’s a great variety of sizes in this set, and they stack nicely for storage.Parchment Paper. Great for keeping your poppers from sticking.

Honestly, these poppers should come with a warning label: EATING THE WHOLE PLATE INEVITABLE.

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Air Fryer Pickles

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