Description
Easy gluten-free jalapeño poppers stuffed with cream cheese, bacon, cheddar, and garlic. Make a big batch and freeze some for later.
Ingredients
Scale
- 12-24 fresh jalapeños, depending on size
- 7–8 ounces cream cheese, softened at room temperature
- 4–6 slices cooked bacon, chopped
- 2 cups freshly grated cheddar cheese (I prefer raw)
- 2 cloves garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
- Heat oven or air fryer/toaster oven to 400°F.
- Slice jalapeños in half lengthwise. Remove stems, seeds, and membranes.
- Place softened cream cheese in a bowl and use the back of a metal spoon to soften and spread it.
- Stir in bacon, cheddar, garlic, salt, onion powder, and pepper.
- Spoon filling into each jalapeño half.
- Arrange on a baking sheet and bake for up to 20 minutes (only 5 minutes in an air fryer/toaster oven), or until hot and bubbly.
To Freeze
- Fill jalapeños but do not bake.
- Arrange on a parchment-lined baking sheet or tray.
- Freeze until firm, preferably overnight.
- Transfer to a freezer bag or freezer-safe container.
- Thaw in the refrigerator before baking as directed.