Print

Crunchy Roasted Jalapeño Poppers with Bacon

Plate filled with roasted jalapeno poppers

5 from 1 reviews

A crowd favourite at any pub, potluck, game day, or holiday gathering, our Roasted Jalapeño Poppers are the perfect mix of spicy, creamy, tangy and crunchy made possible by using a goat cheese base and ground nacho topping.

Ingredients

Instructions

No. 1 | Preheat your oven to 350°.

No. 2 | Lay the bacon strips on a skillet or frying pan in a single layer. Place the pan on your stove at medium-high heat and cook until crisp, turning once, about 7-8 minutes. Allow to cool slightly then chop finely and place in a large bowl.

No. 3 | Meanwhile, holding the peppers with your index finger and thumb, carefully slice them in half, lengthwise, as close to the stem as possible. Using a small spoon scrape out the seeds and pulp.

No. 4| In the large bowl with the bacon, add the goat cheese, parmigiano reggiano, cheddar cheese, garlic, chili powder, park, cumin and black pepper. Mix until combined.

No. 5 | Using spoon and/or your hands, press the cheese filling into each pepper making it level with the top of the pepper. Scrape the edge of the pepper clean from any of the filling.

No. 4 | Get a shallow bowl and fill with the crushed tortilla chips. Press each jalapeño popper, cheese side down into the chips to coat, then sprinkle the tops with additional crushed chips before placing them on a baking sheet.

No. 5 | Bake the jalapeño poppers for 10-12 minutes, until the jalapeños begin to soften and the cheese just starts to melt. If any begin to leak, then they are done and can be removed. You can fix any that leak by spooning the mixture back into the pepper before serving.

Notes

Keywords: game day snacks, jalapeno poppers, potluck recipes