These Bacon Cheddar Jalapeño Poppers are one of those appetizers that disappear almost as quickly as I can make them. Fresh jalapeños are stuffed with cream cheese, sour cream, cheddar and bacon, then topped with buttery Ritz cracker crumbs and baked until hot and crispy.
I usually make these with mini jalapeños and make a HUGE batch at once… we’re talking over 100 peppers. They freeze incredibly well, so if I’m already making a mess in the kitchen, I might as well stock the freezer at the same time.
Bacon Cheddar Jalapeño Poppers with Ritz Topping
Ingredients
Method
- Preheat oven to 400°F.
- Slice the jalapeños in half lengthwise. Remove the seeds and membranes, then arrange the jalapeño halves cut-side up on a baking sheet.
- Add the softened cream cheese and sour cream to a medium bowl and mix until smooth.
- Stir in the shredded cheddar, crumbled bacon, garlic powder, onion powder and black pepper.
- Spoon the cream cheese mixture generously into each jalapeño half.
- In a small bowl, combine the crushed Ritz crackers and melted butter.
- Sprinkle the Ritz mixture over each stuffed jalapeño, pressing it lightly into the filling.
- Bake for 18 to 22 minutes, until the jalapeños are tender, the filling is hot and bubbly and the Ritz topping is golden brown.
- Allow the poppers to cool for a few minutes before serving.
Notes
how to make these jalapeño poppers ahead of time.
One of my favorite things about these jalapeño poppers is how well they freeze. When I make them, I don’t make a normal little batch… I usually make over 100 mini jalapeños at a time. If I’m going through the trouble of stuffing that many peppers, I’m definitely putting some away for later.
If you’re filling the freezer anyway, my Easy Freezer Apple Pie Filling is another one I like to make in big batches and stash away for later.
I prepare the poppers completely, including the Ritz cracker topping, but don’t bake them. Instead, I arrange the uncooked poppers in a single layer on a baking sheet and flash freeze them until solid. Once frozen, I transfer them to a freezer bag or airtight container. Flash freezing keeps them from sticking together, so I can grab just a few whenever I want them.
There’s no need to thaw them first. I take them straight from the freezer and pop them into the air fryer for about 5 minutes, until the filling is hot and bubbly and the topping is crisp. Larger jalapeños may need another minute or two.
It’s one of my favorite things to have tucked away in the freezer… homemade jalapeño poppers without having to make an entire batch every time we want a quick appetizer.
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