Jalapeño Poppers

I was having my family over for a Mexican feast and wanted to make a yummy appetizer to go along. I was searching the web and found a recipe for cheese filled jalapeños. I love cooking with jalapeños, but I do not like eating them, so I was a little skeptical at first. After switching the recipe around a bit I came up with these. They were delicious and we couldn’t stop eating them! I’m sure I will be making these again soon! 


1) 10 Large Jalapeño Peppers (tops cut off, seeded, deveined, and sliced in half from top to bottom)
2) 1 8oz package of Philadelphia cream cheese softened
3) 1 cup cheddar cheese
4) 1 cup Colby jack cheese
5) 1/2 teaspoon ground cumin
6) 1/2 cup Italian breadcrumbs 
7) 1 Tablespoon unsalted butter melted
8) 20 slices of bacon
9) Kosher salt/ Black pepper to taste


Preheat oven to 400 degrees. Line sheet pan with tin foil. Place sliced jalapenos on pan. In a medium bowl, combine ingredients 2-5 and mix well. In a small bowl combine Italian breadcrumbs and melted butter. Fill each pepper with 1 to 2 tablespoons of cheese mixture. Sprinkle breadcrumb mixture on top of each cheese filled pepper, then season with kosher salt/ black pepper to taste. Wrap 1 strip of bacon around each filled pepper in a spiral motion until the pepper is completely covered. Bake for 35-40 minutes or until bacon is cooked to your liking. Serve warm

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  1. Anonymous says:

    you say 20 slices of bacon 10 jalapenos and 1 slice of bacon per popper…mis-print?

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