These jalapeno poppers are a great game day appetizer. They are ridiculously easy and dangerously quick to prepare. In fact, my family was not at all disappointed that I had to make them three times before I timed it right to take a photo in natural light.
Plus I thought it was fun playing a sort of “Russian roulette” with each bite of pepper. Some peppers are hot and some are not–and you never know what you’re gonna get!
But at our kid-friendly dinner table, it wasn’t Russian roulette we were playing. It was the kid version–the game of “Egged On”! There are a dozen hollow, silicone eggs and only 2 are filled with water. So, you play and hope you don’t get the water-filled eggs randomly cracked over your head!
I guess you could use mini bell peppers if you’re wimpy. (And you might want to wear gloves while cutting the raw peppers and deseeding them, because sometimes your fingers burn for a while after…don’t touch your eyes!) Either way, enjoy!
Easy Jalapeno Poppers (4 Ingredients)
- 10 large jalapeno peppers, halved (seeds removed)
- 2 ounces cream cheese, softened if possible
- 1 slice bacon, cooked
- 1/2 cup Mexican-blend shredded cheese
- Heat oven to 400. Microwave 10 pepper halves on a paper plate for 3 minutes; repeat with remaining peppers. Allow to cool briefly.
- Cut 2 ounces of cream cheese in half; cut each half into 10 slices. Spread each slice onto a pepper half.
- Top each pepper half with 2 bacon bits. Spread 1/2 cup of cheese evenly over each pepper half. Bake at 400 for 15 minutes, or until cheese is browned.