The ultimate appetizer, tailgating dish, or game day snack, these extra flavorful jalapeno poppers will be a crowd favorite. Plan on making a double batch just to be sure to have enough.
- 10–12 fresh jalapenos, halved lengthwise and seeded
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions, very finely minced
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 10–12 slices of bacon (I like thin sliced bacon. It gets extra crispy)
- 3 tablespoons brown sugar
- 1 teaspoon chili powder
- Ranch dressing for dipping
- Prepare the jalapenos. Slice them in half lengthwise and remove the stem, seeds and veins. Set aside.
- Line a large baking pan with foil. Set aside.
- Preheat the oven to 400 degrees.
- In a large bowl, combine cheeses, green onion, and seasonings. Mix well. Fill each pepper half with the cheese filling, smoothing the top. Wrap a piece of bacon around the half, secure with a toothpick, if necessary.
- In a small bowl, mix together the brown sugar and chili powder. Roll each bacon wrapped jalapeno popper in the sugar/chili mixture. Arrange the poppers on the prepared baking pan.
- Bake, uncovered, until the peppers are softened and the bacon has crispy, browned edges, about 20-25 minutes. Remove from oven and allow to rest on the pan for 10 minutes before serving.
- I like to serve these with ranch dressing for dipping.
- Serving Size: 8 - 10