Name: Cheesy Bacon Jalapeño Poppers Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 12 jalapeños (about 7.5cm / 3″ long, cut in half and deseeded); 150g / 5oz streaky bacon; 2/3 cup panko breadcrumbs; 1/8 tsp salt (for breadcrumbs); 1-2 tbsp olive oil; 250g / 8 oz cream cheese (Philadelphia recommended); 1 1/2 cups (150g) sharp cheddar cheese, shredded (or regular cheddar, tasty, Monterey Jack, colby); 1/2 cup green onion, finely sliced (about 2 big stems); 2 garlic cloves, finely minced; 1/4 tsp cooking/kosher salt; 1/8 tsp black pepper; 1 cup (100g) sharp cheddar cheese, shredded (for topping); 2 tbsp chives, finely sliced

Ingredients

12 jalapeños (about 7.5cm / 3″ long, cut in half and deseeded)

150g / 5oz streaky bacon

250g / 8oz cream cheese (Philadelphia recommended)

1 1/2 cups (150g) sharp cheddar cheese, shredded (or substitute with regular cheddar, tasty, Monterey Jack, or colby)

1/2 cup green onion, finely sliced (about 2 big stems)

2 garlic cloves, finely minced

1/4 tsp cooking/kosher salt

1/8 tsp black pepper

2/3 cup panko breadcrumbs

1/8 tsp salt

1 – 2 tbsp olive oil

1 cup (100g) sharp cheddar cheese, shredded (for topping)

2 tbsp chives, finely sliced (optional garnish)

Instructions

Step 1: Crumble the bacon by placing it in a single layer in a large, unheated non-stick pan (no oil). Turn the heat to medium-high. As the pan heats, the bacon fat will melt and start sizzling. Cook each side for about 2 minutes or until golden and crisp. Remove bacon onto paper towels to drain excess fat, leaving the fat in the pan. Once cool, chop into fine crumbs.

Step 2: Toast the breadcrumbs by adding olive oil to the bacon fat in the pan to total 2 tablespoons. Cool the pan slightly, then return to medium heat. Add the panko breadcrumbs and 1/8 teaspoon salt. Stir regularly and toast until golden, about 3 minutes. Transfer to a bowl and set aside.

Step 3: Prepare the filling by placing three-quarters of the chopped bacon in a bowl (reserve the rest for topping). Add cream cheese, shredded cheddar (1 1/2 cups), green onion, minced garlic, 1/4 teaspoon salt, and black pepper. Stir with a wooden spoon until well combined.

Step 4: Preheat your oven to 200°C / 375°F (180°C fan). Line a baking tray with foil and place a wire rack on top to keep the jalapeños level while baking.

Step 5: Stuff each jalapeño half with the cheese and bacon filling, slightly above the rim but not overflowing. Arrange the stuffed jalapeños on the rack with the flat side down. Top each with the shredded cheddar (1 cup), pressing down gently to flatten. Spoon toasted panko breadcrumbs evenly over the top.

Step 6: Bake for 15 minutes, or until the cheese is melted, the jalapeños are softened yet still hold their shape, and the breadcrumbs are golden.

Step 7: Transfer the poppers to a serving platter. Sprinkle the reserved bacon crumbs and chives over the top. Serve hot—these poppers are delicious on their own and don’t need any dipping sauce.

Tips & Variations

For a milder version, use small sweet peppers instead of jalapeños.

Add a pinch of smoked paprika to the filling for an extra smoky flavor.

You can substitute cream cheese with a mixture of ricotta and sour cream for a lighter filling.

Use gluten-free breadcrumbs if you want to make these poppers gluten-free.

To save time, cook bacon in the oven at 200°C (400°F) on a foil-lined tray for 15-20 minutes until crispy, then crumble.

FAQs

Can I prepare jalapeño poppers in advance?

Yes, you can stuff the jalapeños and refrigerate them for a few hours before baking. Just add the breadcrumb topping before baking for best texture.

What can I serve with jalapeño poppers?

Jalapeño poppers make a great appetizer on their own, but they also pair well with ranch dressing, sour cream, or guacamole for dipping if you want extra creaminess.