Cheesy Jalapeño Poppers

Jalapeño Poppers

Introduction

Jalapeño poppers are a delightful appetizer that combines the spiciness of jalapeños with rich, creamy cheese and crunchy bacon. These little bites are not just delicious, but they also pack a punch of flavor that makes them a favorite for gatherings, parties, or even a cozy night in. Making jalapeño poppers is a simple and fun process, perfect for those who want to impress guests or enjoy a savory snack.

Why Make This Recipe

If you’re looking for a snack that will please a crowd, jalapeño poppers are the way to go. They are easy to make, bursting with flavor, and can be customized to suit your taste. The combination of crispy bacon, creamy cheese, and fresh jalapeños creates a delightful contrast of textures. Plus, they are great for any occasion, from game days to family gatherings. This recipe is not just tasty but also extremely satisfying.

How to Make Jalapeño Poppers

Making jalapeño poppers is straightforward, and with a few easy steps, you can whip up a batch that will wow your friends and family.

Ingredients:

12 jalapeños (about 7.5cm / 3" long, cut in half and deseeded)
150g / 5oz streaky bacon
250g / 8 oz cream cheese (I use Philadelphia)
1 1/2 cups (150g) sharp cheddar cheese, shredded
1/2 cup green onion, finely sliced (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 (100 g) sharp cheddar cheese, shredded (or other cheese mentioned)
2 tbsp chives, finely sliced (optional garnish)

Directions:

Crumbled bacon: Place bacon in a large unheated non-stick pan in a single layer. Turn the stove onto medium high. Cook each side for 2 minutes or until golden and crispy. Remove onto paper towels to drain. Once cool, chop finely.
Toast breadcrumbs: Top up the bacon fat with olive oil, so you have 2 tablespoons. Return to medium heat, add breadcrumbs and salt, and toast until golden, about 3 minutes. Set aside.
Filling: In a bowl, mix 3/4 of the chopped bacon, cream cheese, 1 1/2 cups cheddar cheese, green onions, garlic, 1/4 tsp salt, and 1/8 tsp black pepper.
Preheat oven: Set your oven to 200°C/375°F (180°C fan). Line a tray with foil and place a rack on it.
Stuff jalapeños: Fill each jalapeño half with the bacon and cheese mixture, slightly above the rim. Top with shredded cheese and press down. Sprinkle panko on top.
Bake: Place the tray in the oven and bake for 15 minutes or until the cheese is melted and the jalapeño is softened but still firm.
Serve: Transfer to a serving platter, sprinkle with reserved bacon and chives, and serve hot. No dipping sauce needed!

How to Serve Jalapeño Poppers

Jalapeño poppers are best served hot, straight out of the oven. They can be placed on a serving platter and garnished with chives for a touch of color. These spicy treats pair well with a cold drink, making them perfect for parties or gatherings.

How to Store Jalapeño Poppers

If you have leftovers, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven until warmed through, which will help maintain their crispy texture.

Tips to Make Jalapeño Poppers

Wear gloves when handling jalapeños to avoid touching your face after.
Adjust the spiciness by choosing milder or hotter jalapeños.
Feel free to add other ingredients like spices or different cheeses to the filling for a unique twist.

Variation

For a twist, try adding some cooked crab meat or shredded chicken to the cheese mixture for added flavor and protein. You can also use different types of cheese, such as pepper jack, for extra spice.

FAQs

1. Can I make jalapeño poppers ahead of time?
Yes! You can prepare the jalapeños and the filling a day in advance, then bake them just before serving.

2. Are jalapeño poppers spicy?
They can be spicy, but removing the seeds and membranes from the jalapeños reduces the heat significantly.

3. Can I freeze jalapeño poppers?
Yes, you can freeze them before baking. Place them on a tray to freeze individually, then transfer to a freezer bag. Bake directly from the freezer, adding a few extra minutes to the baking time.