Cheeto-Crusted Jalapeño Poppers With Bacon Recipe on Food52 (2024)

FAQs

How do you get bread crumbs to stick to jalapeno poppers? ›

That first coating with flour helps the breadcrumbs stick—and stay on—much better. The finished poppers should have a nice, solid coating on them that's neither too thick nor too thin.

Dip the jalapeños in the milk mixture again and then roll them in breadcrumbs to coat. The first milk and flour coat helps the breadcrumb to stick better to the pepper.

Blue cheese dressing: For those who enjoy a stronger flavor, blue cheese dressing can add a nice contrast to the mild cheese and spicy jalapenos. Marinara sauce: If you're looking for a classic dipping sauce, marinara sauce is a great choice. The tangy tomato sauce complements the melted cheese and spicy jalapenos.

The best thing you can do with any food is wrap it in bacon, and that is exactly what I am going to do. I figured the best way to keep the cheese from coming out of the bottom is to wrap bacon starting at the bottom and working my way up. I wrapped each one in bacon and used a tooth pick to hold them together.

To cook, smoke at 225 degrees for approximately 1 hour.At an hour into cooking, brush the poppers with a thin coat of Somethin' Somethin' Sauce to create a sticky glaze. Do this every 10 minutes for the next 30 minutes. Total cook time is a approximately a 1 hour and 30 minutes.

Halve the jalapeños and scoop out the seeds and membranes. The seeds are where the heat lives, so this helps keep the finished poppers mildly spicy (rather than super hot). Fill evenly with the cheese mixture.

Perfect for those quick dinners on a summer night! Air fry at 350 degrees for 12-14 minutes. Make sure to keep an eye on them since all air fryers vary! Check out our store locator to find our low carb, high protein Bacon Wrapped Stuffed Jalapeños near you.

Control the spice level: for mild-medium heat, remove all the seeds and membranes. For spicier jalapeno poppers, either leave some of the seeds/membrane in the jalapenos or add some of the seeds to the filling. Use soft cream cheese.

Place minced jalapenos, sour cream, ranch dressing mix, garlic powder, and cilantro in a blender or food processor. Blend until smooth. Cover and refrigerate at least one hour, or overnight, before serving.

They are sometimes called armadillo eggs, especially if wrapped in bacon or sausage meat to give the appearance of an armadillo shell. The term has been used since around 1972 in Texas, antedating the trademark on "Jalapeño Poppers".

Should I flip jalapeno poppers? ›

The Bacon Wrapped Jalapeno Poppers

Poke the toothpick into the side of the jalapeno so it makes it easy to flip in the pan. In other words, not directly into the cream cheese part. Heat the jalapeno poppers in a large frying pan for about 5-6 minutes on each side, or until the bacon is browned and crispy.

Yes, you can freeze homemade jalapeño poppers.

If you're making jalapeño poppers, you'll want to keep the stems on the peppers. Slice the peppers in half lengthwise. Then, use a paring knife to remove the seeds and membrane.

You can store leftover cooked jalapeño poppers in an airtight container in the refrigerator for up to three days. We don't recommend freezing them, as the cream cheese-cheese mixture is unlikely to thaw well.

Put the jalapeno poppers on the grill for about 6 minutes. Flip them over when the bacon is beginning to crisp. Turn down the grill to medium-low heat and grill an additional 10-12 minutes. Take them off when the bacon is cooked and cheese is melted.

You may need to use a toothpick to secure peppers together to keep them in an upright position. Cook in the oven for about 20 to 30 minutes until the peppers start to wrinkle and the stuffing is bubbly.

If you're making jalapeño poppers, you'll want to keep the stems on the peppers. Slice the peppers in half lengthwise. Then, use a paring knife to remove the seeds and membrane.