Ingredients
Equipment
Method
- Start by washing and drying the jalapeños thoroughly. Slice each pepper in half lengthwise and scoop out the seeds and membranes.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, salt, and pepper. Stir until smooth and well-blended.
- Spoon the filling generously into each jalapeño half, pressing it down slightly.
- Wrap each stuffed jalapeño half with a piece of bacon, securing it snugly around the filling. Use toothpicks if needed.
- Arrange the wrapped poppers on a baking sheet lined with parchment paper.
- Bake at 350°F (175°C) for 25 minutes or until the bacon is crispy and the poppers are bubbling.
Nutrition
Calories: 180kcalCarbohydrates: 3gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 350mgPotassium: 115mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 4mg
Notes
Feel free to experiment with cheese varieties like goat cheese or pepper jack for different flavors.
If you're looking for a healthier option, consider grilling the jalapeño poppers instead of baking.
Make sure to wear gloves when handling jalapeños to avoid spicy hands!
If you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
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