Baked Jalapeño Poppers
The best Baked Jalapeno Poppers with bacon! Featuring fresh jalapenos and a savory cream cheese filling speckled with bacon, Cheddar, and Monterey Jack cheese.
Servings: 8
Calories: 244kcal
Ingredients
- 6 slices thick-cut bacon, diced
- 1 (8-ounce) block of cream cheese, softened
- 1 ½ cup freshly grated Mild Cheddar cheese, separated
- ¾ cup freshly grated Monterey Jack cheese, separated
- ½ teaspoon Kosher salt
- ¼ teaspoon garlic powder
- 12 large jalapeños, slit in half lengthwise, seeds removed
Instructions
- Preheat the oven to 350°F and have ready a large, rimmed sheet pan lined with nonstick aluminum foil or parchment paper.
- Add the bacon to a medium-sized sauté pan over medium-high heat and cook for about 6 to 8 minutes, until the bacon is crisped to your liking, stirring every so often. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate.
- In a small mixing bowl, blend together the cream cheese, ½ cup Cheddar, ¼ cup Monterey Jack, about a ¼ cup of the cooked bacon, the salt, and garlic powder using a handheld mixer on medium speed.
- In a separate bowl, combine the remaining 1 cup of Cheddar and ½ cup Monterey Jack and mix. Fill the jalapeños with the cream cheese mixture and transfer to the baking sheet. Add a pinch of the Cheddar-Monterey Jack Mix on top of each jalapeño, and disperse the remaining bacon bits evenly on top of the cheese.
- Bake for about 20 to 25 minutes, or until the jalapeños have cooked through to your liking and the cheese is bubbly and melted. Allow to cool at least 10 minutes before eating.
Nutrition
Serving: 3g | Calories: 244kcal | Carbohydrates: 2g | Protein: 11g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 514mg | Potassium: 136mg | Fiber: 1g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 25mg | Calcium: 236mg | Iron: 1mg