Caution...these are extremely addicting! If you are a jalapeño fan, these poppers are for you. With a creamy cheesy filling and bacon crumbles, they will not disappoint. These cheesy bacon poppers are hard to resist and so very yummy! I served these appetizers at a dinner party not too long ago, and everyone loved them. These poppers are perfect for spicing up a New Year's Eve party, but just make sure that you have plenty of them on hand (the recipe can be easily doubled) as they will disappear fast.
You can make the filling and arrange the jalapeño's on a broiler proof low rimmed cookie sheet/jelly-roll pan. Divide the filling among the peppers, and cover with plastic wrap. Refrigerate until ready to broil. You can also cook and crumble the bacon and refrigerate until ready to use.
I found the red pepper jelly at my local grocery store where they keep all the other jellies (grape, strawberry, etc.).
When handling peppers, you may want to use plastic gloves. The oils in the peppers may cause discomfort to your skin.
Preparation time is 25 minutes. Cook time is 4 to 7 minutes.
Click here for a printable version of this recipe.
3 ounces cream cheese
3 ounces grated sharp cheddar cheese
1 1/2 tablespoon minced onion
1/8 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
6 to 8 medium jalapeño peppers, halved vertically and seeded
4 bacon slices, cooked and crumbled
2 tablespoons red pepper jelly, optional
1 teaspoon water, optional
Preheat the broiler to high. Combine the cream cheese, cheddar cheese, minced onion, salt, black pepper, and garlic powder in a medium bowl; stir well to combine. Arrange pepper halves on a jelly-roll pan (rimmed broiler-safe cookie sheet); divide the filling among the peppers. Broil 4 to 7 minutes; or until peppers are tender and beginning to brown. Sprinkle with bacon. Optional - combine jelly and water in a small bowl until saucy (you may need to microwave for 10 to 20 seconds). Drizzle evenly over peppers.
(edited by Anna Weicht)