The easiest and tastiest appetizer for any tailgate, party or to enjoy at home!
These jalapeño poppers are stuffed with delicious cheese and bacon for the ultimate flavor combo. I am a fan for dairy free options but this recipe I used all organic, natural cheeses. You can absolutely opt out for vegan cheeses!
If you want to make this meal completely vegan, sub the bacon for a plant based protein alternative or just sub it out completly!
I sliced my jalapeños in half, keeping the stem on (mainly because it looks pretty). Make sure to be very careful when preparing the jalapeños. They will make your hands spicy so I recommend wearing gloves or washing hands thoroughly immediately after cutting out the seeds. I removed all of the seeds because I don't want to be surprised with a spicy one! If you want to keep this extra spicy, add cayenne pepper to the cheese mixture or keep some seeds in there ;)
Jalapeño poppers are such an easy dish that pleases everyone! We devoured these in just a few minutes. Sure to be a crowd pleaser!
4-6 large jalapeños, halved and deseeded
1/2 cup mild cheddar cheese
1/2 cup cream cheese
6 slices bacon, cooked and chopped
1 tsp garlic powder
Salt and pepper to taste
Chip crumbs (optional)
Cilantro for topping (optional)
Begin by preparing jalapeño. Slice each one in half and remove seeds with knife or spoon.
Cook the bacon with preferred method until crispy and then chop into small bits.
While bacon is cooking, preheat the oven to 425.
Add the cheese to a medium sized bowl (make sure cream cheese is at room temp).
Mix together and then add bacon, garlic powder, salt and pepper and mix until fully combined.
Add cheese mixture into the jalapeños evenly.
Bake for 12-15 minutes or until top is browned to your liking.
Top with crushed chips (I took a handful of hot chips, added them to a zip lock baggy and crushed them up).
Top with cilantro if desired and serve with your favorite dipping sauce (although it is not needed)!