Jalapeño Poppers
One of the tastiest, easy to make appetizers. You will never have any leftovers when you serve up these puppies!
Ingredients
- 10-12 large Jalapeño peppers
- 8 oz. cream cheese, softened
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp pepper
- 4 stalks green onion, sliced
- 1½ cups cheddar cheese, shredded
- ½ lb bacon, cooked and crumbled
- 2 tbsp grated Parmesan cheese
Instructions
- Preheat oven to 400°F.
Prepare filling:
- Combine softened cream cheese, garlic powder, salt, pepper, cheddar cheese, green onion, and crumbled bacon in a mixing bowl. Stir together to form a paste.
Prepare peppers:
- Slice peppers in half lengthwise. Leaving stem intact on one half.
- Use a teaspoon to scoop/scrape out the seeds and membrane.
Fill peppers:
- Use a spatula to fill each pepper half with filling.
- Place filled pepper halves on a cookie sheet or in an oven safe baking dish.
- Top each filled pepper half with a generous sprinkle of grated Parmesan cheese.
Bake poppers:
- Bake poppers for 20-30 minutes or until filling is hot and bubbly and the Parmesan cheese is lightly toasted and golden brown.
- Remove from oven and serve hot.
Notes
Variation: Use mini red, orange or yellow Bell peppers instead of Jalapeno peppers for a sweeter flavor profile with less heat.
TIP: Don't toss any leftover filling! Spread it onto sliced sourdough bread, top with grated Parmesan cheese and bake in the oven until cheese is hot and bubbly. Turn oven temperature to broil and toast until light golden brown for a flavorful cheesy bread treat. DELISH!