Jalapeno Poppers

Jalapeno Poppers Recipe

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Judy Garcia


We went to a party for my husband's apprentice who was graduating from apprenticeship school. One of their co-workers brought these and even though I rarely eat spicy food, I fell in love with these.

★★★★★ 1 vote
1 Hr
40 Min


medium to large jalapeno peppers
8 oz
cream cheese, room temperature
4 oz
grated mexican four-cheese blend or cheddar cheese
1 tsp
chili powder, or to taste
1/2 tsp
garlic salt
scallions (green onion), trimmed, white and green parts minced
8-10 slice
thin-cut bacon

How to Make Jalapeno Poppers


  • 1Cut each jalapeno in half lengthwise and remove the ribs and seeds. A baby spoon or demitasse spoon works well for this. (You may want to wear latex gloves)
  • 2In a mixing bowl, combine the cream cheese, Mexican cheese, chili powder and garlic salt until well blended. Stir in the scallions. Transfer the mixture to a quart resealable plastic bag.** With a scissors, cut about 1/2-inch off one of the lower corners to make a pastry bag. Squeeze the cheese mixture into the jalapeno pepper halves.
  • 3Cut the bacon crosswise into pieces long enough to wrap around the middle of each jalapeno, seam-side down.
  • 4Arrange on a baking sheet covered with foil or parchment paper.
  • 5Roast the jalapenosat 350° for 30-40 minutes or until the peppers have softened, the bacon is cooked, and the cheese is hot and bubbly. Let cool for a few minutes before serving.
  • 6**I did not use the resealable bag. Instead, I just used a small knife and spread the filling into the peppers.

Printable Recipe Card

About Jalapeno Poppers

Main Ingredient: Dairy
Regional Style: Mexican