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.
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:
- Preheat the oven to 400°F (200°C).
- Cut jalapeños in half length-wise and remove the seeds and ribs.
- Fill the jalapeno halves with about 1.5 teaspoons of cream cheese.
- Then wrap the stuffed jalapeno halves with bacon.
- Arrange them on a baking sheet, lined with silicone mat, or aluminum foil. (Secure bacon with toothpick, if needed.)
- 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).
Nutrition Information
Yield: 20 poppers, Serving Size: 1 popper
- Amount Per Serving:
- Calories: 53 Calories
- Total Fat: 4.7g
- Cholesterol: 10.9mg
- Sodium: 101.3mg
- Carbohydrates: 1.5g
- Sugar: 0.7g
- Protein: 1.3g
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This recipe was originally published on September 3rd, 2014.
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even better on the smoker foe 2 hours at 250
YUM!!! Sounds super good. Thanks for your tip, Tom!
They are great! A little softer than I expected though.. is there any way to make them a bit crunchier?
Hi, Bethany. So glad to hear you liked these jalapeno poppers. Do you mean the bacon was soft? If so, just bake a little longer until your desired doneness.
Any nutritional value?
Hi, Michelle. I just updated the recipe with nutrition information. Hope that helps.
Shinee, do you know about how long these will last in the freezer. These looks awesome !
Hi, Brenda. You can freeze them for up to 3 months, just make sure to wrap them tight. My mother-in-law sometimes vacuum-seal them too, that way you can freeze them even longer. Hope this helps.
I was searching for something to bring to a friends party & happened upon your recipe & thought I’d give it a try. It was simple & I loved that you can make them ahead of time & freeze them. Everyone Loved them & wanted more! We’re invited to a football party tomorrow & I was asked to please make these again! This recipe is definitely a keeper! Thanks for sharing.
Yay, so happy you made these, Donna. And thank you so much for your feedback!
These were great! I did 1/2 with Turkey bacon and 1/2 with real bacon. Both were good but observation was the turkey bacon poppers were much hotter in flavor. I am guessing regular bacon had more fat run off and toned down the hotness. Just depends on what you are looking for! Thanks again for the great recipe. Easy to make and traveled well.
Hi, Patti! So happy you tried these. I’ve never had turkey bacon, but it’s good to know how it affects the dish. 🙂 Thank you for your feedback.
Holy Moly girl!! You have GORGEOUS pictures!!!! You’re amazing!
I made these awhile back and they looked like a child tried to put them together haha.
These look sooo good, I’ll have to try your recipe! My husband is a huge fan of them!
Thank you so much for your sweet comment, Kirtley! These poppers are my weakness! They might not always look perfect, but they sure do taste amazing every time! Hope you and your husband will love this. Let me know. And thanks for stopping by. 🙂