Jalapeno Poppers are one of the most popular appetizers at dinner parties, football games and holidays – and for good reason!
For my family, we always know that we will have this spicy finger food to snack on and we wouldn’t have it any other way!
My sister has been making these for as long as I can remember and the “special ingredient” is what keeps guests asking for the recipe.
My sister, mom and I LOVE spicy things. We go to the Fiery Food Festival every single year and attempt to eat the hottest items that they offer. My husband, however, is not a fan ;). I have to keep my dishes very mild for him!
If you are similar to Jesse and don’t love super spicy things, here’s a quick tip for your Jalapeno Poppers:
The older the jalapeno pepper, the more white lines you’ll see, and the hotter the pepper will be. The smoother the pepper, the younger and milder it is.
These jalapeno poppers have a special ingredient that will make your mouth water! If you are looking for the perfect appetizer for football games, holidays or dinner parties - these spicy Jalapeno Poppers is just that!
- 15 Medium to Large Jalapenos
- 16 oz Cream Cheese (not low-fat)
- 15 Slices Bacon
- 3 Tbsp. Red Chile Powder
- 3 Tbsp. Brown Sugar
- 1 Tbsp. Garlic Powder
- 1 tsp. Salt
Preheat oven to 425. Cut off the stems of the jalapeños, then cut in half length wise and remove all seeds and membranes.
Use a butter knife to fill the jalapeños with cream cheese. It’s best to use full fat cream cheese to prevent it from oozing out of jalapenos.
Mix brown sugar, chili powder, garlic salt and salt together.
Wrap a slice of bacon around each jalapeño starting at the top and working your way toward the bottom. Once all jalapeños are wrapped, pour mixed seasonings onto a plate and roll your jalapeños until fully covered.
Place jalapeños onto a wire rack that sits on a foil-lined baking sheet. Put the poppers into the oven for about 45 minutes or until bacon becomes crispy on the outside. (Keep an eye on the poppers as the brown sugar can quickly burn.) Enjoy!