Jalapeño poppers
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bacon-cheddar-cream cheese stuffed jalapeño peppers topped with a breadcrumb crust. They're baked until golden and are a classic appetizer with smoky, cheesy, creamy flavors and a satisfying crunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 24- 12 jalapeños (, about 7.5cm / 3" long, cut in half and deseeded)
- 150g / 5oz streaky bacon ((Note 2))
- 250g/ 8 oz cream cheese ((I use Philadelphia))
- 1 1/2 cups (150g) sharp cheddar cheese, ( shredded (or regular cheddar, tasty, Monterey Jack, colby))
- 1/2 cup green onion (, finely sliced (2 big stems))
- 2 garlic cloves (, finely minced)
- 1/4 tsp cooking/kosher salt
- 1/8 tsp black pepper
- 2/3 cup panko breadcrumbs ((Note 3))
- 1/8 tsp salt
- 1 - 2 tbsp olive oil
- 1 cup (100 g) sharp cheddar cheese, (shredded (or other cheese listed above))
- 2 tbsp chives (, finely sliced (optional garnish))
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 190mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 39mg
- Calcium
- 84mg
- Iron
- 0.08mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 190MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.