I have what feels like a million jalapeños in my garden right now. I’ve made salsa. I’ve made cowboy candy. I’ve given some away. I’ve freeze dried some. Today I decided to make some jalapeño poppers with them. Of course, I had to put my own twist on an old favorite.
So what makes these boosted?
It’s a secret ingredient. I’ve mentioned some of my favorite seasoning blends before. Feast Mode Flavors has delicious seasoning combos and fairly clean ingredients. Psst. If you follow my link and use the code ALLTHINGSALICIA you’ll get 10% off your order. And yes, I will get a few pennies from that order as well. Literally. Pennies. But I digress…I LOVE this cheddar bacon flavor.
So in addition to getting the cheddar mixed into cream cheese like normal cheddar bacon jalapeño poppers, and the bacon wrapped around them, you get an extra boost of both cheddar and bacon by adding this seasoning into the cream cheese mixture!
Jalapeño poppers have come a long way since the early days. Remember when they were just stuffed with plain cream cheese? Sometimes breaded and fried? Now we’re boosting the flavor profile on those baked jalapeño poppers with cream cheese. We’re adding cheese, we’re adding bacon, and in this case, we’re adding extra of both.
My mouth is watering now and I’ve already eaten a few of these.
Am I the only one who thinks that when something is easy to make it tastes better?
Maybe it’s the laziness in me. Maybe it’s the fact that I love simplicity. Maybe it’s the fact that I don’t love ingredients lists that are a mile long. But these are actually pretty quick to make.
A few tips:
1- I like to cut just the very top off. Some people leave them on. It’s cute. But it’s also more work getting it just right and I don’t feel like it’s needed. So I cut off just the tip, so I still have most of the shape, before I scoop out the seeds.
2- Wear gloves. You know this. If you’re making more than 1 popper, wear gloves.
3- Use room temperature ingredients. When the cream cheese and cheddar cheese are room temp they’re easier to mix and melt better.
4- Make these to your specifications. As you can see in the picture, I like mine with the bacon done. Like mostly crispy. If you like softer bacon, bake them less. There’s nothing else that needs to cook in these so when the bacon is how you like it, your poppers are done.
One final tip before you make your own jalapeño poppers stuffed with cream cheese and oozy cheddar goodness wrapped in a blanket of bacon love.
Make extra! I usually make 12 jalapeños, that’s 24 poppers. I bake a dozen and freeze a dozen. They have a habit of disappearing.
Don’t forget to use the code ALLTHINGSALICIA at check out if you order the Feast Mode Flavor. Every penny matters. (Can you tell I’m a budgeter?)
You might also be interested in these fresh from the garden recipes: