Whip up a peck of these pepper poppers for your next movie night!
Perfect Party Food
Jalapeño poppers are a perennial favorite party food. Just put a tray of these out and watch them disappear.
There are countless ways to make this popular appetizer, but the basic ingredients in any variation is cream cheese and of course, jalapeño peppers.
Tips From A Texan
My friend Barbara is a native of west Texas. She told me that it’s simply not a BBQ without jalapeño poppers, and Texans make them with many variations.
She told me that one particular filling she was crazy about was honey nut cream cheese. That sounds interesting because she said that the sweetness offsets the heat of the pepper.
Barbara also said it’s pretty common to add a small slice of uncooked chicken breast in with the standard filling. Wrap that in bacon and grill until the pepper is cooked–which will also cook the chicken.
Also common in her area of Texas is a stuffing with Sandhill crane. She said this is also called “ribeye of the sky.”
Variations On A Theme
While jalapeños are the standard pepper used in this appetizer, you can get creative depending on your taste!
For those who like it hot, then maybe try them with habaneros or Carolina reapers. These varieties are pretty small so the filling recipe will fill more peppers.
For those that live on the mild side, then small poblanos or small Italian frying peppers will work very well.
- 12 jalapeño peppers (about 3-inches long)
- 8 oz softened cream cheese
- ½ cup shredded sharp cheddar cheese -OR- shredded asiago cheese
- 1 tsp garlic powder
- ½ tsp salt
- 12 slices bacon, cut in half
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment or aluminum foil.
- Slice peppers in half lengthwise; remove seeds and ribs.
- In a small bowl, mix the cream cheese, garlic powder, salt and shredded cheese.
- Divide filling evenly between peppers. Wrap each pepper in a half-slice of bacon.
- Place peppers on prepared pan.
- Bake 15-20 minutes, or until bacon is browned and crispy.