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Jalapeno Popper Bites

Jalapeno Popper Bites

Get ready to elevate your appetizer game with these incredible Jalapeno Popper Bites! This recipe is your shortcut to achieving that irresistible spicy, creamy, and cheesy goodness that everyone craves, perfect for parties or a satisfying snack.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 fresh jalapeño peppers halved lengthwise and seeded
  • 8 ounces cream cheese softened
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup crumbled cooked bacon optional, but highly recommended!
  • 1/4 cup finely chopped green onions scallions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • to taste salt and freshly ground black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Equipment

  • Baking Sheet
  • Parchment paper
  • Small spoon or melon baller
  • Medium Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Carefully slice each jalapeño pepper in half lengthwise. Using a small spoon or a melon baller, gently scoop out the seeds and membranes. For a milder bite, remove as much of the membrane as possible.
    12 fresh jalapeño peppers
  2. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled cooked bacon (if using), chopped green onions, garlic powder, and onion powder. Season with salt and freshly ground black pepper to your liking. Stir everything together until it's well combined and uniformly mixed.
    8 ounces cream cheese, 1/2 cup shredded sharp cheddar cheese, 1/4 cup crumbled cooked bacon, 1/4 cup finely chopped green onions, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt
  3. Spoon the cream cheese mixture evenly into each jalapeño half, filling them generously. Don't be shy, pack that delicious filling in!
    8 ounces cream cheese, 1/2 cup shredded sharp cheddar cheese, 1/4 cup crumbled cooked bacon, 1/4 cup finely chopped green onions, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, to taste salt, 12 fresh jalapeño peppers
  4. In a separate small bowl, combine the panko breadcrumbs and the melted butter. Stir until the breadcrumbs are evenly coated with butter.
    1/2 cup panko breadcrumbs, 2 tablespoons melted butter
  5. Sprinkle the buttered panko breadcrumbs over the top of each stuffed jalapeño half, ensuring an even coating. Arrange the stuffed jalapeños on the prepared baking sheet, cut-side up.
    1/2 cup panko breadcrumbs, 2 tablespoons melted butter, 12 fresh jalapeño peppers
  6. Bake for 18-22 minutes, or until the jalapeños are tender and slightly softened, and the breadcrumb topping is golden brown and crispy.
  7. Allow the Jalapeno Popper Bites to cool slightly before serving, as the filling will be very hot. Enjoy them immediately for the best experience!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 8-10 minutes. Can be frozen for up to 2 months.