Description
These Jalapeno Cream Cheese Poppers are a deliciously spicy appetizer featuring fresh jalapeños filled with a creamy mixture of cream cheese, sharp cheddar, and turkey bacon bits, then baked to golden perfection with a crunchy panko breadcrumb topping. Perfect for parties or a flavorful snack.
Ingredients
Scale
Peppers
- 4 large jalapeño peppers, fresh and firm
Filling
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup turkey bacon bits, cooked and crumbled
- Fresh chives or cilantro, chopped fine (optional)
Topping
- 1 cup panko breadcrumbs
Instructions
- Preheat and prepare peppers: Preheat oven to 375°F. Halve the jalapeño peppers lengthwise and carefully remove all the seeds and membranes to reduce the heat and create space for the filling.
- Make the filling: In a mixing bowl, combine the softened cream cheese, shredded sharp cheddar cheese, cooked turkey bacon bits, and finely chopped fresh chives or cilantro (if using). Mix well until the filling is smooth and evenly blended.
- Fill the peppers: Spoon the cheese and bacon mixture evenly into each jalapeño half, filling them generously but neatly.
- Coat with breadcrumbs: Lightly coat the filled side of each pepper half with panko breadcrumbs to create a crispy topping when baked.
- Bake the poppers: Arrange the filled and coated pepper halves on a baking sheet lined with parchment paper, filling side up. Bake in the preheated oven for 20 to 25 minutes, or until the topping is golden brown and the filling is bubbly.
- Cool and serve: Remove from the oven and let the poppers cool for 5 minutes before serving. This cooling time prevents burns and allows the filling to set properly for easy eating.
Notes
- For less heat, remove all seeds and membranes thoroughly, or use mini sweet peppers as a milder alternative.
- Turkey bacon is used for a leaner option; regular bacon can be substituted if preferred.
- Fresh herbs like chives or cilantro add bright flavor but are optional.
- Serve warm as an appetizer or party snack.
- Leftovers can be stored in the refrigerator in an airtight container for up to 2 days and reheated in the oven for best texture.
