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Bacon Cheddar Jalapeño Poppers with Ritz Topping

Creamy, cheesy jalapeño poppers loaded with bacon and topped with buttery crushed Ritz crackers. An easy baked appetizer that's crispy on top, creamy in the middle and perfect for feeding a crowd.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 Poppers
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

Jalapeño Poppers
  • 12 jalapeños
  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Black pepper to taste
Ritz Topping
  • 12 Ritz crackers crushed
  • 2 tablespoons butter melted

Method
 

  1. Preheat oven to 400°F.
  2. Slice the jalapeños in half lengthwise. Remove the seeds and membranes, then arrange the jalapeño halves cut-side up on a baking sheet.
  3. Add the softened cream cheese and sour cream to a medium bowl and mix until smooth.
  4. Stir in the shredded cheddar, crumbled bacon, garlic powder, onion powder and black pepper.
  5. Spoon the cream cheese mixture generously into each jalapeño half.
  6. In a small bowl, combine the crushed Ritz crackers and melted butter.
  7. Sprinkle the Ritz mixture over each stuffed jalapeño, pressing it lightly into the filling.
  8. Bake for 18 to 22 minutes, until the jalapeños are tender, the filling is hot and bubbly and the Ritz topping is golden brown.
  9. Allow the poppers to cool for a few minutes before serving.

Notes

For milder jalapeño poppers, remove all of the seeds and white membrane from inside the peppers. For more heat, leave a little of the membrane intact.
The poppers can be assembled ahead of time and refrigerated until you're ready to bake them. For the crispiest topping, wait to add the Ritz cracker mixture until shortly before baking.
If using particularly small jalapeños, you may need more peppers to use all of the filling.