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Golden baked bacon cheddar jalapeno poppers on a platter with a bowl of ranch dip

Bacon Cheddar Jalapeno Poppers

Jalapeno halves stuffed with cream cheese, sharp cheddar and crispy bacon, then baked until bubbly and golden.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 poppers
Course: Appetizer
Cuisine: American
Calories: 75
Ingredients Method Notes

Ingredients
  

Poppers
  • 12 large jalapenos halved lengthwise, seeds and ribs removed
  • 8 ounces cream cheese softened (225 g)
  • 1 cup sharp cheddar cheese freshly shredded (100 g)
  • 6 slices bacon cooked crisp and crumbled
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 2 green onions thinly sliced
Optional topping
  • 1/2 cup panko breadcrumbs 30 g
  • 2 tablespoons unsalted butter melted

Method
 

Prepare
  1. Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment or foil.
  2. Wearing gloves, halve the jalapenos lengthwise and scrape out the seeds and ribs. Place cut side up on the pan.
  3. Stir together the cream cheese, cheddar, bacon, garlic powder, onion powder, paprika and green onions until smooth.
Stuff and bake
  1. Fill each pepper half with the cheese mixture, mounding it slightly. For a crunchy topping, mix the panko with the melted butter and press a little on top.
  2. Bake for 20 to 25 minutes until the peppers are tender and the filling is bubbling and golden.
Serve
  1. Cool for 5 minutes and serve warm with ranch or sour cream for dipping.

Notes

Make ahead: Stuff the peppers up to 24 hours ahead and refrigerate until baking.
Heat level: Remove all seeds and ribs for mild poppers.
Nutrition is an estimate per popper.