3-Ingredient Jalapeno Poppers + Video

With just 3 ingredients, these jalapeño poppers are not only easy to make, but they’re also super addicting.

{scroll down for video tutorial}

I first tried these addicting little bites in my mother-in-law’s kitchen. Obviously, you don’t need to twist my arm to make me eat anything with bacon. After gobbling up close to dozen poppers all by myself, I knew I had to learn to make these. And surprisingly, it’s not difficult at all.

Now, today’s recipe is my own simplified version that I came up with while making it for the last few years. My “secret” ingredient is flavored cream cheese! Spicy jalapeno cream cheese is my favorite, but you can go with whatever you like. (Smokey chipotle and chive & onion are great choices too.)

These jalapeno poppers are medium spicy, but you can adjust the heat by choosing different kind of cream cheese and making sure to remove all the seeds from inside the jalapeños.

Oh one more tip! When you halve the jalapenos, leave the little tails on. Actually split the tail in half, so that both jalapeno halves will have them. It not only adds beauty to the poppers, but also very convenient to grab them with. 🙂

And the best part is you can make these babies in advance and freeze them to snack any time of the day, or whenever you have unannounced guests. When you need them, just bake them a little longer than the fresh ones. I call them “poppers on demand”.

This is the KING of snacks! They are delicious hot and cold. So it makes them perfect for parties as well.

Happy snacking! Thanks for stopping by.

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3-Ingredient Jalapeno Poppers

With just 3 ingredients, these jalapeño poppers are not only easy to make, but they’re also super addicting.

Yield: 20 poppers

Ingredients:

• 10 jalapenos, halved and de-seeded
• 4oz (110gr) flavored cream cheese, softened
• 10 thin bacon strips, cut in half

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cut jalapeños in half length-wise and remove the seeds and ribs.
3. Fill the jalapeno halves with about 1.5 teaspoons of cream cheese.
4. Then wrap the stuffed jalapeno halves with bacon.
5. Arrange them on a baking sheet, lined with silicone mat, or aluminum foil. (Secure bacon with toothpick, if needed.)
6. Bake the jalapeno poppers for 25-30 minutes, or until the bacon is fully cooked. Enjoy warm, or at room temperature.

Freezing Instructions: Prepare the jalapeño poppers throw step 5. Freeze for at least 2 hours. When the poppers are frozen, transfer to a ziplock bag. To bake, arrange the poppers on a baking sheet, lined with silicone mat, or aluminum foil, and bake for 35-40 minutes at 400°F (200°C).

All images and text ©Shinee D. for Sweet & Savory by Shinee

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on September 3rd, 2014.