Jalapeno Poppers with Cheddar Cheese Recipe is a quick and easy appetizer perfect for hosting any crowd. They're an irresistible balance of creamy, cheesy, salty, and smoky in every bite. Good luck stopping at just one!
greens like cilantro, chives or parsleyfor garnish, 100% optional
Preheat the oven to 425F. Using a skillet, add bacon and cook on medium/high heat until crispy brown color, about 5-7 minutes. Transfer to a plate lined with paper towel or napkin.
In a mixing bowl combine 1 cup sharp cheddar cheese, cream cheese and bacon pieces. Mix until everything is combined.
Stuff jalapeno peppers with the cheese mixture, place on a baking sheet and bake for about 10-12 minutes or until cheese melts and top turns pretty golden color. Garnish with crushed chips and finely chopped parsley. Serve right of way with ranch or on its own. Enjoy!
How to cut Jalapeno: Before you start cutting jalapeño, I would highly "HIGHLY" RECOMMEND putting gloves on your hands, jalapeños are hot and your hands will burn if not using gloves. If you don't have cloves, use 2 zip bags, it is a little uncomfortable but it works. Make Ahead Jalapeño Poppers: After stuffing Jalapeño Peppers, place them in air tight container, or on a plate and wrap them thighs with plastic wrapper. Refrigerate, until you are ready to bake them. How to store Jalapeno Poppers: Store Baked Jalapeño Poppers inside air thighs container, inside refrigerator for up to 3 days. When YOU make this Jalapeno Recipe please tag my name @munchkintimeblog and hashtag #munchkinrecipes on Instagram, we would LOVE to see your creation.All content & images are copyright protected. Please do not use my images without prior permission. If you want to republish Jalapeno PoppersRecipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.