Jalapeño Poppers

By Alexa Weibel

Updated Aug. 1, 2022

Jalapeño Poppers
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
1 hour
Rating
5(1,696)
Comments
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There are many delicious versions of jalapeño poppers: Some are breaded and deep-fried, others use two kinds of cheese, and another, called armadillo eggs, calls for enrobing the cheese-stuffed peppers with ground meat and bacon. These easy-baked poppers are filled with tangy cream cheese — brightened with scallions, cilantro, garlic and lime zest — then wrapped with bacon for looks, salt and crunch. For a vegetarian variation, sprinkle the stuffed jalapeños with finely crumbled tortilla chips before baking to complement the crisp-tender chiles and the molten-cheese filling.

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Ingredients

Yield:24 poppers
  • 12medium jalapeños (no longer than 3 inches each, about ⅔ pound total)
  • 8ounces cream cheese, softened
  • Scant ¼ cup finely chopped cilantro
  • 3scallions, whites and greens parts, trimmed and very thinly sliced (about ¼ cup)
  • 1garlic clove, finely chopped
  • 1lime, zested (about ½ teaspoon), optional
  • Kosher salt and black pepper
  • 12thin slices uncooked bacon (thick-cut bacon won’t cook as evenly), halved crosswise
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

64 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 85 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.

  2. Step 2

    Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.

  3. Step 3

    In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.

  4. Step 4

    Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there’s a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn’t spill during baking.

  5. Step 5

    Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.

Ratings

5 out of 5
1,696 user ratings
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Comments

Jana

This recipe is popular in Texas. If you are working with jalapeños, wear gloves or use a baggie to handle them and do not touch your eyes. You can vary with a cream cheese/jalapeño, peach or other jam stuffing and/or brush with BBQ sauce when grilling. I usually mix shredded sharp cheddar and chopped scallions into soften cream cheese and brush on a jalapeño jelly glaze at the end and bake. Google “Texas Twinkies” for more ideas.

MP

Little simpler, I mix cream cheese with shredded cheese (about 50-50) and a splash of chili powder. (Monterey, Colby, Mozzarella all work) Fill the pepper halves with cheese and then press into a pile of panko bread crumbs to give it a crunchy top, place on baking sheet crumb-side up. Bake till crumbs lightly browned and cheese bubbling (375-400F ~20min). Make sure you let cool! Burned my mouth many a time. I find them best while still warm, put them on a warmed plate to serve.

Jessica

11/10! Make these as written (meaning, include the optional lime zest) and plan on extra baking time. The filling has a nice brightness that left my dinner party delightfully surprised and reaching for more. FWIW, I had a guest who does not eat pork, and I took someone else’s suggestion of rolling the top of the popper in Panko (with a little cooking spray spritz on top right before going into the oven) and I was torn between which version I liked better - both are equally tasty!

Samia

These jalapeno poppers are a flavorful and savory appetizer or snack and perfect for game day. I added sharp cheddar cheese in the filling and omitted the bacon. Next time, I'll top with bread crumbs as many reviews suggested.

Jeff

Not enough filling for 12 jalpenos. Took much longer to bake and broil than the recipe said. Nothing terribly distinctive about the flavors. But who can argue with bacon, cheese and hot pepper?

Phil A.

Nothing to add that has not been already said, very tasty.

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