Bacon Jalapeño Poppers Recipe

Jalapeños: Fresh green peppers that bring a spicy heat to the dish.

Cream cheese: Softened to easily fill the jalapeños, adding a creamy texture.

Bacon: Sliced in half to wrap around the filled jalapeños, providing a smoky and savory flavor.

When preparing jalapeños, use a small spoon to carefully remove the seeds and membranes. This not only makes room for the cream cheese filling but also reduces the heat level, making the poppers more enjoyable for those who prefer a milder spice.

• jalapeños - Substitute with mini bell peppers: Mini bell peppers provide a milder heat and a similar crunch, making them a great alternative for those who prefer less spice.

• cream cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture, which pairs well with the other ingredients and is also gluten-free.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option that still provides a smoky flavor and crispy texture, suitable for those avoiding pork or looking for a healthier alternative.

• Allow the bacon jalapeño poppers to cool completely before storing. This prevents condensation, which can make the bacon soggy.

• Place the cooled poppers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3 days. For best results, reheat in the oven at 350°F (175°C) for about 10 minutes to maintain crispiness.

• For freezing, arrange the cooled poppers on a baking sheet lined with parchment paper. Ensure they are not touching to prevent them from freezing together.

• Freeze the poppers on the baking sheet for 1-2 hours, or until they are solid. This step is crucial for maintaining their shape and texture.

• Transfer the frozen poppers to a freezer-safe bag or container. Label with the date and store in the freezer for up to 1 month.

• When ready to enjoy, preheat the oven to 375°F (190°C). Place the frozen poppers on a baking sheet lined with parchment paper.

• Bake for 20-25 minutes, or until the bacon is crispy and the jalapeños are heated through. No need to thaw before baking.

• For an extra touch, consider brushing the poppers with a bit of olive oil before reheating to enhance the crispiness of the bacon.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover bacon jalapeño poppers on a baking sheet lined with parchment paper.
  3. Bake for 10-15 minutes, or until the bacon is crispy and the cream cheese filling is heated through.
  4. For extra crispiness, switch to broil for the last 2-3 minutes, keeping a close eye to prevent burning.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Arrange the jalapeño poppers in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, or until the bacon is crispy and the cream cheese is warmed through.
  4. Shake the basket halfway through to ensure even cooking.

• Microwave Method:

  1. Place the bacon jalapeño poppers on a microwave-safe plate.
  2. Cover with a microwave-safe cover to prevent splattering.
  3. Heat on high for 1-2 minutes, checking halfway through to ensure they are heated evenly.
  4. Note: This method may result in less crispy bacon.

• Skillet Method:

  1. Preheat a non-stick skillet over medium heat.
  2. Place the jalapeño poppers in the skillet, cut side up.
  3. Cover with a lid to help retain heat and cook for 5-7 minutes.
  4. Flip the poppers and cook for another 2-3 minutes to ensure the bacon crisps up nicely.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the bacon jalapeño poppers on the toaster oven tray.
  3. Heat for 10-12 minutes, or until the bacon is crispy and the cream cheese is hot.
  4. For an extra crispy finish, use the broil setting for the last 2-3 minutes.

• Oven: Used to bake the jalapeño poppers at the specified temperature until the bacon is crispy.

• Baking sheet: A flat sheet used to hold the jalapeño poppers while they bake in the oven.

• Parchment paper: Lining the baking sheet with this prevents the poppers from sticking and makes for easier cleanup.

• Mixing bowl: Used to combine and soften the cream cheese for filling the jalapeños.

• Spoon: Handy for filling each jalapeño half with the cream cheese mixture.

• Knife: Essential for halving and seeding the jalapeños, as well as cutting the bacon slices in half.

• Cutting board: Provides a safe surface for cutting the jalapeños and bacon.

• Tongs: Useful for handling the hot jalapeño poppers when they come out of the oven.

Pre-mix the filling: Combine the softened cream cheese in advance and store it in the fridge. This way, you can quickly fill the jalapeños when you're ready.

Use pre-cooked bacon: Opt for pre-cooked bacon to cut down on baking time. It will crisp up faster in the oven.

Prep ahead: Halve and seed the jalapeños the night before. Store them in an airtight container in the fridge.

Line up ingredients: Arrange all your ingredients on the counter before starting. This will streamline the assembly process.