Arguably one of the best appetizers one can make, these Ultimate Jalapeno Poppers are to die for! Packed with gooey cheese, bacon-y goodness, and bright chives and scallions, these melty bites will be eaten up in no time. Perfect for a game-day appetizer or a special treat on the weekend. Wear protective gloves when de-seeding your peppers, or find a buddy to do it for you like I do!
10 jalapenos
1 block cream cheese, room temperature
3 scallions, sliced
1 garlic clove, chopped
8 slices bacon, cooked crispy, and chopped
3 tbsp chopped chives
¼ cup shredded cheddar cheese
Salt & pepper to taste
dash of garlic powder
Directions
Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with aluminum foil.
Meanwhile, wash peppers. Cut in half lengthwise, keeping intact the stem. Spoon out seeds and white pith. To make peppers spicier, leave in a bit of the pith. I like to use disposable gloves for this as my skin is very sensitive to the jalapeno’s heat. Set aside
Mix remaining ingredients together. Spoon into jalapeno halves.
Bake for 17 minutes, then broil until golden spots appear on cheese.
Do not overbake, you want the pepper to remain a bit underdone.
Enjoy!
To grill: Skewer cheese side up and fold aluminum foil around to make a pocket so the foil doesn’t touch the cheese. Grill until done.
