Name: Oven Baked Jalapeno Poppers with Garlic Aioli Drizzle
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 8-10 Large Jalapeños; 4 Ounces Cream Cheese - room temperature; 1/2 Cup Cheddar Cheese - freshly grated; 1/2 Shallot - finely diced; 1 Teaspoon Brown Sugar; 1/2 Teaspoon Salt; 1/2 Teaspoon Garlic Powder; 1/4 Teaspoon White Pepper; 1/8 Teaspoon Mustard Powder; 1 Pound Bacon; 1-2 Tablespoons of Fig or Raspberry Jam; 1/4 Cup Mayonnaise; Juice of 1/2 Lemon - about 1 Tablespoon; 1 Garlic Clove - finely grated; 1/8 Teaspoon Salt; 1/8 Teaspoon Pepper; 1/8 Teaspoon Mustard Powder; 1/8 Teaspoon Cayenne

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Elevate your appetizer game with oven-baked jalapeño poppers. Baked at 400°F for 10 minutes to golden perfection. These poppers are stuffed with a creamy blend of cream cheese and cheddar, topped with crispy bacon mixed with raspberry jam for a touch of sweetness, and finished with a luscious garlic aioli drizzle. This southern-inspired treat balances salty and sweet, creamy and crunchy, with just the right hint of heat and cooling flavors to delight your taste buds. Yields 16-20.

Crunchy Bacon Cheddar Jalapeno Poppers on a white plate with a napkin and garlic cloves by the side.

Y'all I love jalapeno poppers!

I know I am not the only one. When it comes to my Southern roots, SEC tailgates, summer outdoor BBQ's, and game days call for recipes like easy skillet chorizo cheese dip, 10-minute Kentucky-style beer cheese dip, and jalapeno poppers!

But listen, I can't just leave them plain Jane - I need to elevate them with a little Southern flair!

So we are taking your jalapeno and stuffing it with your traditional cream cheese and cheddar filling, baking it in the oven for just 10 minutes to get it all hot and melty, but then top it with some crispy bacon that has been tossed in some jam giving it that salty-sweet flavor that is UNREAL....annnndddd... drizzling some garlic aioli on the top because more is more when it comes to this recipe.

We have salty and sweet - heat and cool - crunchy and soft ... like literally hitting all of the taste buds in one bite. Let me show you how I like to assemble these so you can wow your guests the next time game day rolls around!

Welcome to my kitchen!

There are just a couple of steps in making this. After recipe testing, this is the order that I like to go in.

STEP 1 - Garlic Aioli

garlic aioli in a clear bowl. — In a small bowl combine all of the aioli ingredients. I like to use a Microplane to grate the garlic. Whisk to combine and set in the fridge to rest until needed.

STEP 2 - Crunchy Bacon

sauting bacon bits in a large skillet. — Using kitchen shears, cut bacon into small pieces and place it inside a large skillet.

Cooking bacon bits in a large skillet on the stove. — Turn on medium to medium-low heat and look until the bacon bits are nice and crispy.

Cooling and draining bacon on a paper towel lined plate. — Remove the bits from the skillet with a slotted spoon and place them on a plate lined with paper towels to cool and drain until needed.

STEP 4 - Cream Cheese Filling

Grating cheddar cheese on a kitchen counter. — Freshly grate the cheddar cheese.

Mixing a cream cheese filling for jalapeno poppers. — In a bowl, add the softened cream cheese, grated cheddar cheese, and the rest of the ingredients. Mix with a spatula until combined and smooth.

Step 5 - Assembly

sliced jalapenos on a baking sheet. — Slice each jalapeño in half. Scrape out the seeds and ribbing of each pepper with a spoon.

stuffed jalapenos on a baking sheet. — Spoon some of the cream cheese mixture inside each jalapeño and place them on a baking sheet lined with foil or parchment paper. Stuff each one until all the cheese is used. Place in the preheated 400 degree oven for 10 minutes to bake.

bacon bits in a small bowl with some jam next to it. — While those are baking, toss your bacon bits with 1-2 tablespoons of fig or raspberry jam (I have tried both and love them equally!).

A bowl of bacon bits with jam stirred inside. — Toss together. Wait to do this right before topping to keep the bacon as crispy as possible.

Crunchy Bacon Cheddar Jalapeno Poppers on a baking sheet. — After they have finished baking, spoon a little bacon on the tops of each one.

Crunchy Bacon Cheddar Jalapeno Poppers with an aioli drizzle on top on a baking sheet. — Spoon garlic aioli into a zip tip bag and snip a very tiny bit off the corner. Drizzle aioli over the top of each popper.

Crunchy Bacon Cheddar Jalapeno Poppers on a white platter with aioli and garlic cloves in the background. — Place on a platter and serve hot and fresh right away!

Some Pro Tips

Raise your hand if you have diced jalapeños and a couple of hours later wiped your nose or eyes and IMMEDIATELY regretted that choice!

ME!

I think we all have.

The jalapeño juice burn and hours of lingering is NO JOKE!

I always like to wear disposable gloves when working with jalapeños. Double up if you want even! Using a spoon to scrape out the insides is helpful as well to avoid getting any of the juice and oils on your hands.

Always wash your hands thoroughly after working with jalapeños, even when wearing gloves. Avoid touching your face for a couple of hours after.

After recipe testing, I learned some things that can be prepped ahead of time. I know this recipe has a couple different steps so this may help you save some time:

1. The garlic aioli can be made and kept in the fridge until needed for up to 5 days prior.
2. The bacon bits can be made and kept in the fridge until 5 days prior. Do not mix with jam until right before serving.
3. The cream cheese filling can be made and kept in the fridge until 3 days prior.
4. You can stuff the jalapeños will the filling and store them covered in the fridge for 24 hours prior to baking.
5. It is best to assemble everything with the candied bacon and aioli drizzle right before serving.

a hand holding 1 Crunchy Bacon Cheddar Jalapeno Poppers over a platter of them.

Recipe

Oven Baked Jalapeno Poppers with Garlic Aioli Drizzle

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Author: Heather Bilyeu
Total Time: 40 minutes
Yield: 16-20
Diet: Gluten Free

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Description

Ingredients

Scale

8-10 Large Jalapeños
4 Ounces Cream Cheese - room temperature
½ Cup Cheddar Cheese - freshly grated
½ Shallot - finely diced
1 Teaspoon Brown Sugar
½ Teaspoon Salt
½ Teaspoon Garlic Powder
¼ Teaspoon White Pepper
⅛ Teaspoon Mustard Powder

Crispy Bacon Topping

1 Pound Bacon
1-2 Tablespoons of Fig or Raspberry Jam

Garlic Aioli Drizzle

¼ Cup Mayonnaise
Juice of ½ Lemon - about 1 Tablespoon
1 Garlic Clove - finely grated
⅛ Teaspoon Salt
⅛ Teaspoon Pepper
⅛ Teaspoon Mustard Powder
⅛ Teaspoon Cayenne

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Instructions

Garlic Aioli

In a small bowl combine all of the aioli ingredients. I like to use a Microplane to grate the garlic. Whisk to combine and set in the fridge to rest until needed.

Crispy Bacon

Using kitchen shears, cut bacon into small pieces and place it inside a large skillet. Turn on medium to medium-low heat and look until the bacon bits are nice and crispy.
Remove the bits from the skillet with a slotted spoon and place them on a plate lined with paper towels to cool and drain until needed.

Cream Cheese Filling

Preheat the oven to 400 degrees.
Freshly grate the cheddar cheese.
In a bowl, add the softened cream cheese, grated cheddar cheese, and the rest of the ingredients. Mix with a spatula until combined and smooth.

Assembly

Slice each jalapeño in half. Scrape out the seeds and ribbing of each pepper with a spoon.
Spoon some of the cream cheese mixture inside each jalapeño and place them on a baking sheet lined with foil or parchment paper. Stuff each one until all the cheese is used.
Place in the oven and bake for 10 minutes.
Once the poppers have finished cooking, remove them from the oven.
In a bowl add the crispy bacon bits and 1-2 tablespoons of desired jam. Mix gently until the bacon is coated. Wait to do this until right before serving to keep the bacon as crispy as possible.
Spoon garlic aioli into a zip-tip bag and snip a very tiny bit off the corner. Drizzle aioli over the top of each popper. Place on a platter and serve immediately hot and fresh!

Notes

Make-Ahead Tips

The garlic aioli can be made and kept in the fridge until needed for up to 5 days prior.
The bacon bits can be made and kept in the fridge until 5 days prior. Do not mix with the jam until right before serving.
The cream cheese filling can be made and kept in the fridge until 3 days prior.
You can stuff the jalapeños will the filling and store them covered in the fridge for 24 hours prior to baking.
It is best to assemble everything with the candied bacon and aioli drizzle right before serving.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1
Calories: 151
Sugar: 1.4 g
Sodium: 276.5 mg
Fat: 13.9 g
Carbohydrates: 2.3 g
Fiber: 0.2 g
Protein: 4 g
Cholesterol: 24.7 mg

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