Ingredients
- (16 ounce) block Cheddar cheese
- jalapeno peppers, seeded and halved lengthwise
- slices bacon
Instructions
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Step 1
First, preheat your broiler on high and line a baking sheet with foil. Slice the cheddar into 12 even strips. Halve the jalapenos lengthwise and remove seeds. Stuff each pepper half with a cheese strip. Wrap a bacon slice around each stuffed pepper, securing with a toothpick if needed. Place them seam-side down on the prepared sheet. Broil for 5-10 minutes, turning once, until bacon is crisp. I like to turn them halfway through for even browning, and I always keep an eye on the broiler because bacon can go from perfect to burnt in seconds. When done, transfer to a plate lined with paper towels to drain excess fat. Let them cool slightly before serving—the cheese will be molten and irresistible.
Chef's Tip
For extra crispy bacon, I sometimes par-cook it in the microwave for 30 seconds before wrapping. This reduces oven time and prevents rubbery bits. Wearing gloves while seeding jalapenos saves your fingers from the sting.
Storage Tips
Store leftover poppers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 5-7 minutes to restore crispiness. Avoid microwaving, as it makes the bacon soggy.
Variation Tips
For a creamier twist, mix softened cream cheese with the cheddar before stuffing. Another idea: swap bacon for prosciutto and add a dash of garlic powder for an Italian-inspired bite. You can also serve these with a cooling avocado lime dip.