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

Continue to Content

Baked Jalapeño Poppers With Bacon

Yield: 24 poppers

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Although garden veggie whipped cream cheese is recommended, you could certainly use another flavor like chive and onion, or garlic and herb.

Print

Ingredients

• 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

Instructions

1. 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.
2. Preheat oven to 425F. Combine the cream cheese, bacon, and cheese.
3. 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.
4. 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.
5. Bake for 15 to 20 minutes, until breadcrumbs are toasted brown.

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