Appetizer: United States – Southern United States – Jalapeño Poppers with Cream Cheese and Bacon

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 12 large jalapeños (about 1 lb / 450 g)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (56 g) shredded sharp cheddar cheese
- 2 tbsp (30 ml) finely chopped green onion (scallion)
- 1/2 tsp (2.5 ml) garlic powder
- 1/4 tsp (1.25 ml) kosher salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 8 slices (8 oz / 225 g) bacon, cut in half crosswise
- 12 toothpicks
- 1 tsp (5 ml) neutral oil or cooking spray, for the rack

Instructions

1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on the sheet; lightly brush or spray the rack with oil.
2. Wearing gloves if preferred, slice each jalapeño in half lengthwise and remove seeds and membranes with a small spoon for milder poppers (leave some seeds if you prefer more heat). Pat the pepper halves dry.
3. In a medium bowl, beat the softened cream cheese until smooth. Stir in the shredded cheddar, chopped green onion, garlic powder, salt, and pepper until evenly combined.
4. Spoon or pipe the cheese mixture into each jalapeño half, pressing gently so each cavity is well filled but not overflowing.
5. Wrap each filled jalapeño half with a half slice of bacon (cut-side of the bacon against the filling helps it adhere), and secure the bacon with a toothpick through the center.
6. Arrange the bacon-wrapped poppers on the prepared rack with space between each. Lightly spray the exposed bacon with cooking spray or brush with a little oil to encourage even browning.
7. Bake for 20–25 minutes, rotating the pan once halfway through, until the bacon is crisp and the filling is hot. If needed, broil on high 1–2 minutes to finish browning—watch closely to prevent burning.
8. Remove from the oven and let rest 3–5 minutes. Transfer to a serving plate and serve warm.