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Crispy Bacon Cheddar Jalapeño Poppers

Bacon Cheddar Jalapeño Poppers - featured image
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These poppers feature fresh jalapeños stuffed with a creamy cheddar and mozzarella filling, wrapped in crispy bacon, and coated in crunchy panko breadcrumbs. Perfect for game day or any gathering, they’re easy to make and endlessly customizable.

Ingredients

Scale
  • 12 medium fresh jalapeños, halved and seeded
  • 6 oz sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 1/4 cup finely shredded mozzarella or Monterey Jack cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika (optional)
  • Salt & black pepper, to taste
  • 12 slices thin-cut bacon
  • 1 cup panko breadcrumbs (use gluten-free if needed)
  • 2 tbsp grated Parmesan cheese (optional)
  • 1 large egg, beaten
  • 1/4 cup milk (any type)
  • Cooking spray or olive oil

Instructions

  1. Preheat oven to 400°F (200°C). Wash and dry jalapeños, then cut each in half lengthwise and remove seeds and membranes.
  2. In a medium bowl, mix cheddar, cream cheese, mozzarella, garlic powder, smoked paprika, salt, and pepper until smooth. Add 1-2 tsp milk if needed for easier spreading.
  3. Spoon about 1 tablespoon of cheese mixture into each jalapeño half, pressing gently to fill.
  4. Wrap each filled jalapeño with a half-slice of bacon, stretching gently as you roll. Secure with a toothpick if needed.
  5. In a shallow bowl, mix panko breadcrumbs and Parmesan. In another bowl, whisk egg with milk.
  6. Dip each bacon-wrapped jalapeño first in the egg mixture, then roll in the panko mixture, pressing lightly so the coating sticks.
  7. Place poppers on a parchment-lined baking sheet or wire rack over sheet. Lightly spray with cooking spray or drizzle with olive oil.
  8. Bake for 20-25 minutes, turning halfway, until bacon is crisp and coating is golden brown.
  9. Remove from oven and let cool for 5-10 minutes before serving. Remove toothpicks, arrange on a platter, and serve.

Notes

For gluten-free, use gluten-free panko or crushed rice crackers. For dairy-free, use plant-based cream cheese and cheese shreds. Thin-cut bacon crisps best. Broil for 2-3 minutes at the end for extra crunch. Prep poppers up to the baking step and refrigerate for up to 24 hours. Air fryer option: cook at 400°F for 10-12 minutes.

Nutrition

Keywords: jalapeño poppers, bacon cheddar poppers, game day snacks, spicy appetizers, party food, finger food, easy appetizer, gluten-free option

Find it online: https://emmayum.com/crispy-bacon-cheddar-jalape-n-o-poppers-easy-game-day-recipe/