Irresistible Jalapeño Poppers with Crispy Bacon Bliss
Delight in these easy jalapeño poppers wrapped in crispy bacon, perfect for any gathering.
Equipment
- - Baking sheet
- - Parchment paper
- - Mixing bowl
Ingredients
For the Filling
- 6 pieces jalapeño peppers Choose larger peppers for extra filling and a bolder flavor.
- 8 ounces cream cheese, softened Provides creaminess; substitute with ricotta for a lighter option.
- 4 tablespoons thinly sliced green onion Adds freshness; swap with chives for a milder taste.
- 1 small clove garlic, finely grated or minced Enhances flavor; omit if you prefer a less garlicky taste.
- Salt Essential for seasoning; adjust to your personal preference.
- Fresh ground black pepper Essential for seasoning; adjust to your personal preference.
For the Wrapping
- 12 slices thin-cut bacon Offers a crispy, salty coating; turkey bacon works well for a lighter choice.
- 12 pieces wooden toothpicks, soaked in water Vital for securing the bacon around the poppers.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper for easy cleanup later on.
- Halve each jalapeño lengthwise, being careful to remove the seeds and membranes for a milder bite. If you enjoy more heat, keep some seeds for added spice!
- Combine the softened cream cheese, green onion, minced garlic, salt, and pepper in a bowl. Fill each jalapeño half with this creamy mixture, pressing it down well for a generous portion.
- Secure a slice of bacon around each filled pepper, using a toothpick to hold it in place. Try to completely encase the popper for maximum crispiness!
- Arrange the poppers filling-side up on the lined baking sheet. Bake for 20-25 minutes, or until the bacon is crispy and the peppers are tender, with a delightful golden color.
Notes
Optional: Serve with ranch or blue cheese dressing for a delicious dipping experience. Always wear gloves when handling jalapeños to prevent skin irritation from the capsicum oils.