Baked Jalapeño Poppers With Bacon
If you’ve never made homemade jalapeño poppers before – you’re missing out.
They’re easy to make.
Delicious (who doesn’t love a jalapeño popper?)
And so very cheap to make: Right around $5.00 for the whole batch.
These are perfect for game day, tailgating, a Super Bowl party – or any party. Heck, you could even make these for a Tuesday apps-for-dinner night with your family.
What Makes These Poppers Different?
This recipe is great for a couple of reasons:
- The peppers are filled with a bacon-cream cheese mixture
- Instead of using regular cream cheese, we’re using flavored whipped cream cheese (garden veggie) – MAJOR flavor here!
- They’re coated with a crunchy, buttery panko crust
How To Make Jalapeño Poppers On A Budget
- Jalapeño peppers: Some grocery stores (like ALDI and Trader Joe’s) sell jalapeño peppers by the bag. But even if your local supermarket sells peppers by the pound, they’re still really cheap.
- Bacon: Whenever a recipe calls for chopped, cooked bacon, I purchase it off the grocery store salad bar. The bacon is already cooked (no cooking, no mess!) and it’s quite cheap (usually under $1.00 for 1/2 cup).
Be Careful! Avoid Hot Pepper Burn.
I recommend wearing protective kitchen gloves when cutting the jalapeño peppers.
And don’t touch your eyes, nose or mouth after cutting – that stuff burns!
More Game Day Recipes
- DIY guacamole bar
- Pulled pork nachos
- Oven-baked chicken wings with bourbon-sriracha sauce
- Delicata squash fries
- 12 jalapeño peppers
- 7.5 ounce container garden vegetable whipped cream cheese
- 1/2 cup chopped cooked bacon (purchase from the grocery store salad bar!)
- 1/2 cup shredded cheddar cheese
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons melted butter
- Seed jalapeño peppers: Wearing protective gloves, cut each jalapeño pepper in half the long way. Using a spoon, cut out the seeds and membranes and discard. Set aside.
- Preheat oven to 425F. Combine the cream cheese, bacon, and cheese.
- Place the jalapeno peppers on a large baking sheet covered with parchment paper. Place a heaping teaspoon of the cream cheese mixture into each jalapeño half.
- Combine panko breadcrumbs and butter in a bowl. Dip each cream cheese-filled jalapeño pepper in the breadcrumbs and place back on the baking sheet.
- Bake for 15 to 20 minutes, until breadcrumbs are toasted brown.