Cream Cheese Jalapeño Poppers with Bacon
These cream cheese jalapeño poppers are filled with cheddar, ranch seasoning and crispy bacon, then baked until the peppers are tender and the cheesy filling is hot and bubbly.
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Butter knife
Ingredients
- 12 medium jalapeños
- 8 oz cream cheese softened
- 1 cup shredded sharp cheddar cheese
- 6 slices bacon cooked crisp and crumbled
- 1 ½ tablespoons ranch seasoning
- Optional: 2 tablespoons sliced green onions
Instructions
- Heat oven to 400°F.
- Slice the jalapeños lengthwise and remove the seeds and membranes.
- Cook the bacon until crisp. Drain and crumble it.
- Mix together the cream cheese, cheddar, ranch seasoning and about two thirds of the bacon.
- Fill each jalapeño half generously with the cream cheese mixture.
- Sprinkle the remaining bacon over the tops.
- Bake for about 18 to 22 minutes, until the jalapeños are tender and the filling is hot and bubbly.
- If you want more browning, broil them for 1 to 2 minutes at the end.
Notes
- For milder jalapeño poppers, remove all of the seeds and white membranes.
- For more heat, leave a little of the membrane inside the peppers.
Nutrition
Serving: 3halvesCalories: 240kcalCarbohydrates: 5gProtein: 7gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 54mgSodium: 878mgPotassium: 124mgFiber: 1gSugar: 2gVitamin A: 911IUVitamin C: 2mgCalcium: 133mgIron: 1mg
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