- 8 ounces cream cheese softened
- 1.5 cups freshly grated sharp cheddar cheese
- 2 green onions thinly sliced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 fresh large jalapenos *try to get all the same size
- 12 bacon slices sliced in half
Preheat the oven to 400°F. Spray a baking sheet with cooking spray, set aside.
In a medium-sized bowl, mix together the cream cheese, cheddar cheese, scallions, garlic powder, and onion powder until combined. I like to use an electric hand mixer for this.
Cut the jalapenos in half length-wise and remove the ribs and seeds. Fill the inside of the jalapenos, do not overfill, you want it just to the rim of the jalapeno. Place them on the prepared baking sheet.
Wrap them in the bacon and secure them with a toothpick. Bake for 20-25 minutes until the bacon is crispy. Serve immediately.
Storage - Leftovers can be stored, covered, in the fridge for up to 3 days.
Reheating - Reheat the leftover poppers in the oven at 350 degrees F for 5-10 minutes until warmed and the bacon is getting crispy again. The air fryer works too; just heat to 350 and air fry for a few minutes or until the bacon is crispy.
Make Ahead - You can stuff and wrap the jalapenos up to a day in advance and store, covered, in the fridge until ready to bake.
Calories: 109kcalCarbohydrates: 1gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 147mgPotassium: 63mgFiber: 1gSugar: 1gVitamin A: 287IUVitamin C: 9mgCalcium: 63mgIron: 1mg
Keyword bacon wrapped jalapeno poppers, jalapeno poppers