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Small Batch Jalapeno Poppers

Course Appetizer
Cuisine American
Keyword bacon jalapeno poppers, baked jalapeno poppers, small batch appetizer, stuffed jalapenos
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 poppers
Four jalapeno halves stuffed with bacon and cheese and topped with crunchy panko. A small appetizer batch baked in the oven.

Ingredients

  • 2 oz softened cream cheese
  • ¼ cup shredded cheddar
  • ¼ tsp garlic powder
  • 2 cooked bacon slices crumbled (or 4 tsp bacon bits)
  • 2 jalapeño peppers about 3 inches each (or 3 smaller peppers)
  • ½ Tbsp melted butter
  • 2 Tbsp panko breadcrumbs

Directions

  • Heat the oven to 400°F and line a baking pan.
  • If your bacon is not cooked yet, cook it until crisp and crumble it.
  • Mix the cream cheese, cheddar, garlic powder, and bacon in a bowl.
  • Cut the jalapeños in half lengthwise and scrape out the seeds and white ribs. Fill each half with the cheese mixture.
  • Stir the melted butter into the panko and sprinkle it over the filled peppers.
  • Bake for 15 to 20 minutes, until golden.

Nutrition

Serving: 38g | Calories: 126kcal | Carbohydrates: 4.1g | Protein: 4.4g | Fat: 10g | Saturated Fat: 5.6g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 194mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 1.1g | Vitamin A: 367IU | Vitamin C: 8.3mg | Calcium: 72mg | Iron: 0.3mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 poppers; bacon slices (the first choice counted), peppers (the first choice counted), panko breadcrumbs counted as dry bread crumbs. Brands and portions vary, so use it only as an approximation.