Jalapeno Poppers From Scratch
Garden fresh jalapenos stuffed with bacon and homemade cheeses for Jalapeno Poppers From Scratch!
Servings 10 poppers
- 5 Fresh jalapenos
- 4 slices bacon
- 1/4 cup feta cheese
- 1/4 cup cream cheese
- 1/4 tsp kosher salt
- 1/8 tsp chili powder adjust to taste
- 1/8 tsp cayenne adjust to taste
- fresh ground pepper adjust to taste
Set oven to broil and move rack second to the top position.
In a medium pan, fry bacon until crispy. Remove from pan and let cool on paper towel lined plate.
Meanwhile, clean and halve jalapenos. Remove seeds with a small spoon working from bottom of jalapeno to the top.
In a medium sized bowl, mix cheese, salt, chili powder, cayenne, and pepper in a bowl. Add half of the crumbled bacon and mix well.
Fill halved jalapenos with the cheese mixture and line on a lightly greased baking sheet. Add remaining crumbled bacon on top.
Add to oven and broil for 4 mins. Turn pan and broil another 4 minutes until cheese is bubbly and begins to brown and jalapenos are soft. Check jalapenos after 2 minutes. If they look like they're burning, lower rack to second rack.
Serve and enjoy!
To adjust the heat level of the poppers, keep just a little bit of the membrane of the popper when cleaning. This is where most of the capsaicin of the pepper is and that's what controls the heat.
No feta? No problem. Just use all cream cheese. Add a little bit more salt to taste.
You can also bake at 425 degrees for 10 minutes.
Leave out the bacon for a vegetarian popper.
Serving: 1popper | Calories: 35kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 120mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 8mg | Calcium: 24mg | Iron: 1mg