Jalapeño Poppers
Jalapeño poppers are super easy to make and always a hit! I have friends that request them before coming over. People gobble them up, so you can’t have too many! I plan to have at least 4 poppers per person (2 whole jalapeños).
The most important thing to remember when working with jalapeños is to always wear gloves. Too many times I haven’t and then I’ve touched my nose or eyes and been in a world of pain! I usually prepare my poppers first thing in the morning then let them rest in the fridge, but they can easily be prepared the day before to cut down on time. Just store them in tubberware and bake when ready. These bake much easier on a cookie rack on top of sheet pan. The bacon drips so I like to put foil under for an easier clean up.
Toothpicks help keep the bacon together, but if you don’t have them don’t sweat it. The seasoning and maple syrup is a nice touch but not necessary. You will definitely want to make these the next time you have people over and for sure for the Super Bowl!
- 12 Jalapenos
- 1 tsp Garlic seasoning
- 1 tsp Parsley
- 1 Package of bacon (more if using 1 slice per popper)
- 8 oz Cream cheese (softened)
- 1 cup Shredded cheddar cheese
- 1/4 cup Maple syrup
Soften cream cheese for about 30 minutes
With a spatula, mix the cream cheese, garlic, parsley and cheese together until well combined.
Put on gloves and rinse jalapeños then cut off the stem and slice in half. Remove seeds.
Spoon in cheese filling and set aside
Wrap jalapeño slices with bacon, making sure the cream cheese filling is covered. Secure with a toothpick and put on a baking sheet with cookie rack.
Brush tops with maple syrup
Bake at 400 degrees for 20 minutes until bacon is cooked