Description
Looking for the best baked jalapeño poppers with cream cheese recipe? This quick and easy appetizer is simple to prepare yet packed with bold flavor. Creamy cheesy filling paired with tender peppers makes it a healthy friendly snack option compared to frying. Perfect for parties game days holidays potlucks or casual family nights. These poppers are beginner friendly and always a hit so save this easy recipe idea for your next gathering!
Ingredients
Scale
- 12 jalapeño peppers halved and seeded
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 6 slices bacon cooked and chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil to prevent sticking and make cleanup easier.
- Slice each jalapeño pepper in half lengthwise and remove the seeds and membranes carefully to control the level of heat.
- In a large bowl combine the softened cream cheese cheddar cheese mozzarella cheese garlic powder onion powder smoked paprika and salt then mix until smooth and well blended.
- Fold the chopped cooked bacon into the cheese mixture making sure it is evenly distributed for consistent flavor.
- Spoon the filling into each jalapeño half slightly mounding it on top since it will settle while baking.
- Arrange the filled peppers on the prepared baking sheet and bake for 18 to 22 minutes until the peppers are tender and the tops are melted and lightly golden.
- Let the poppers cool for a few minutes before serving as the filling will be very hot. For extra browning you can broil for one minute while watching closely.
Notes
- Use room temperature cream cheese for easier mixing.
- Remove all membranes for mild poppers or leave some for extra heat.
- Reheat leftovers in the oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 180
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg