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Crunchy Bacon Cheddar Jalapeno Poppers on a white platter.

Crunchy Bacon Cheddar jalapeño Poppers


  • Author: Heather
  • Total Time: 40 minutes
  • Yield: 16-20 1x
  • Diet: Gluten Free

Description

Crunchy bacon cheddar jalapeño poppers are an appetizer everyone won't be able to get enough of! Jalapeños stuffed with cheese, sweet and crunch bacon and a garlic aioli drizzle on top!


Ingredients

Scale
  • 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

Crispy Bacon Topping

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

Garlic Aioli Drizzle

  • 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

Instructions

Garlic Aioli

  1. 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

  1. 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. 
  2. 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.

Jalapeños

  1. Preheat the oven to 400 degrees.
  2. Freshly grate the cheddar cheese.
  3. 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.
  4. Slice each jalapeño in half. Scrape out the seeds and ribbing of each pepper with a spoon.
  5. 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.
  6. Place in the oven and bake for 10 minutes.

Assembly

  1. Once the poppers have finished cooking, remove them from the oven.
  2. 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.
  3. Place the poppers on a serving platter.
  4. Place some of the candied bacon on top of each popper.
  5. 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 and serve immediately!

Notes

Make-Ahead Tips

  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 the 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.
  • 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

Keywords: Crunchy Bacon Cheddar Jalapeno Poppers

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