jalapeno popper recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Keto, Gluten-Free
Ingredients
Scale
- 12 large jalapeno peppers, halved lengthwise and seeded
- 8 oz cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 cup cooked bacon bits (optional)
- 2 tablespoons fresh chives, finely chopped
- Salt and black pepper to taste
Instructions
- Start by preheating your oven to 400°F (200°C). Wash the jalapenos and slice them in half lengthwise. Use a small spoon to scrape out the seeds and the white membranes. This is where the heat lives, so remove them thoroughly if you prefer a milder snack. Lay the cleaned pepper halves on a parchment-lined baking sheet.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, and chopped chives. If you are using bacon bits, fold them in now. Use a spatula or spoon to mix until the filling is smooth and the spices are evenly distributed.
- Using a small spoon or a butter knife, fill each jalapeno half with the cheese mixture. Press the filling down gently so it fills the cavity, but do not overfill them too much, or the cheese will spill out excessively during baking. Sprinkle a little extra cheddar or a pinch of paprika on top for color if desired.
- Place the baking sheet in the oven and bake for 18 to 22 minutes. You want the peppers to be tender and the cheese to be melted and slightly golden brown on top. Once finished, remove them from the oven and let them cool for 5 minutes before serving so the filling can set.
Find it online: https://www.yucolor.com/snacks/jalapeno-popper-recipe/