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Try Baked Jalapeno Poppers with Bacon when you’re craving a little heat in an appetizer. Or a Sonic snack… Seriously, though, these little poppers are so delicious. Cheesy, seasoned, spicy, plus the deliciousness of bacon!
If you have a garden or even plant in pots, you may have an abundance of jalapeno peppers, and you may be wondering what to do with them. This is a great recipe to resolve that problem! Simply double or triple this recipe to serve the amount of people needed. And remember that most people will eat more than one or two.
Whenever I take Jalapeno Poppers to a family gathering or potluck, there are few left over, if any. And while they take a little effort to make, they are so worth it. Plus, there is no messing frying involved. Just pop them in the oven until they are sizzling and golden brown on top. Yummy! After all, it’s not always possible to drive to Sonic!
Sonic Ched “R” Peppers
Okay, I admit it–I am a Sonic-Addict. I love Sonic cheeseburgers and fries. I adore their chicken dinners. Their onion rings. Mozzarella Sticks. And yes, their Ched “R” Peppers. They are so good! Oh, and I can’t leave out their Cherry Limeades and Ice Cream Blasts. Or how about their Root Beer Floats?!! Or their Chili Cheese Coney Dogs. Oh my!
My husband gives me a hard time about wanting to eat at Sonic. In fact, Sonic was the first place we ate on our honeymoon. But in my defense, it WAS late and Sonic was the only place open! However, the apples didn’t fall far from the tree, as all of our daughters love this drive-in restaurant as much as I do.
Unfortunately, when you live in the country like I do, it’s not always possible to satisfy these cravings with a quick run to Sonic.
Ingredients for Baked Jalapeno Poppers
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
Directions for Making This Recipe
Preheat oven to 325°F. Gather the ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with aluminum foil for easy clean-up later.
Prepare the Ingredients
Prepare the jalapeno peppers by slicing them in half and removing the seeds and membrane. *Please wear plastic gloves when working with jalapenos, and do not touch your face.
I learned my lesson well the first time I worked with hot peppers that it was necessary for me to wear plastic gloves to protect my hands from the burning sensation. My hands burned for hours! Not fun! Some people can get by with not wearing gloves. Ree Drummand at the Pioneer Woman comes to mind. But not me.
Shred the cheddar cheese with a box grater.
In a large skillet, cook the bacon. Allow to cool and then crumble into small pieces.
A great time-saver for cooking bacon is to prepare extra when you’re making breakfast. Then crumble the extra bacon into small pieces and place in a covered container. Refrigerate until ready to use.
Prepare the Poppers
Place the halved jalapenos on a baking sheet lined with parchment paper and bake in preheated oven for 15 minutes to soften. Increase baking temperature to 375°F. Allow to cool slightly before the next step.
Meanwhile in a large mixing bowl, combine softened cream cheese, cheddar cheese, mayonnaise, parsley, garlic powder, and salt. Mix by hand with a fork until thoroughly combined and smooth. Stir in crumbled bacon and mix well. Spoon filling into cooled jalapenos.
Sprinkle with bread crumbs, pressing lightly into the filling. Spray tops with vegetable oil.
Bake at 375°F for 18-22 minutes, until topping has a golden brown crust. Serve warm.
The next time you’re hit with a craving for a jalapeno popper, try this baked version. It’s much easier than those that are deep fried. This recipe gets rave reviews any time I make them. It’s perfect for when your peppers are taking over your summer garden. And it makes 30, so it’s great for family gatherings or potluck dinners.
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Ingredients
- 15 large jalapeno peppers
- 6 oz. cream cheese (softened)
- 6 oz. sharp cheddar cheese (shredded)
- 1/4 cup mayonnaise
- 1 tablespoon Louisiana Hot Sauce
- 1 tablespoon dried parsley
- 1/4 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 4 slices bacon (cooked and crumbled)
- 1 cup Italian flavored bread crumbs
- olive oil baking spray
Instructions
- Preheat oven to 325℉. Gather your ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with aluminum foil.
Prepare the Ingredients
- Slice jalapeno peppers in half and remove seed and membrane. (Be sure to use plastic gloves when working with hot peppers.)
- Shred cheddar cheese with a box grater.
- Cook bacon until browned. Allow to cool and then crumble into small pieces.
Prepare the Poppers
- Place sliced jalapenos on the prepared baking sheet. Bake in preheated oven for 15 minutes to soften. Remove from oven. Increase oven heat to 375℉.
- Meanwhile in mixing bowl, combine the softened cream cheese, shredded cheddar cheese, mayonnaise, dried parsley, garlic powder, and salt. Mix with a fork until thoroughly combined and smooth. Add crumbled bacon and mix well.
- Spoon filling into cooled jalapenos.
- Sprinkle with bread crumbs, lightly pressing into filling. Spray tops with olive oil baking spray. Bake at 375 degrees for 18-22 minutes, until tops are a golden brown crust. Serve warm. Makes 30 appetizers.
I can not wait to try this out. Those look so great.
Thanks for stopping by to say hello, Dawyne. I hope you'll enjoy these poppers. They are so good. Be care, though, they are addicting!
Oh my word! These look amazing! Can't wait to try them!
Hi Sarah! Thanks for stopping by. I hope you'll enjoy the poppers! We thought they were delicious!