Tex Mex Jalapeño Poppers

Wanna know a secret? I never tried jalapeño poppers before I made these Tex Mex Jalapeño Poppers. Crazy, right? They’re a pretty mainstream appetizer on a lot of restaurant menus, and they’re a super popular thing to bring to parties and potlucks. We grow jalapeños in our garden. They’re actually one of the easiest things to grow. Jalapeño plants are hearty and can withstand high temperatures without much water (not to say that I don’t water my plants, that’s just mean). And when they start to fruit, just one plant yields a whole bunch of them. I love infusing oil with jalapeño peppers and using it for cooking various proteins. But there’s only so much chili oil you can stockpile. So I figured I’d give these Tex Mex Jalapeño Poppers a shot.

How spicy are jalapeños?

So why did I always shy away from them? I was afraid of the heat! I couldn’t wrap my brain around the idea of biting into an actual jalapeño pepper. Those boys are hot! What I didn’t know is that after you scoop out the seeds and the inner membrane, the skin of the pepper itself isn’t very spicy at all. I mean, it’s got some heat, but it’s the good kind of heat. Not the kind of heat that makes people sweat and drink gallons of milk to cool their scorched tongues. I’m not into that kind of heat. I’m not into anything so spicy that it ruins the flavor of the actual food. Hence, my misinformed perception of jalapeño peppers kept me away, until recently.

Staying safe while making Tex Mex Jalapeño Poppers

It’s important to be careful when you’re working with hot peppers. If you have ever made the mistake of rubbing your eyes or really touching any part of your face after handling hot peppers, it’s a mistake you’ll only make once, that’s for sure. Some people even wear latex gloves when handling hot peppers, which I think is a great idea, if you have them. I didn’t have gloves when I first made these Tex Mex Jalapeño Poppers, so I had to be careful about washing my hands thoroughly immediately after removing the seeds and membranes. Those seeds and membranes are where the heat is, and you don’t want that heat anywhere near your face. Ok, public service announcement complete.

So what makes these little guys “Tex Mex”? Just some taco seasoning. I make my own blend, and you can grab the recipe below. I store it in an airtight container in my pantry and use it to season meat and poultry, rice, corn, beans and more. If you don’t have the ingredients or the time to make your own taco seasoning, it’s easy to find at any supermarket.

The rest is easy, and you’ll have party-ready Tex Mex Jalapeño Poppers in less than 30 minutes, start to finish. And when I tell you they disappear, I mean, don’t blink. In fact, maybe grab some off the platter for yourself before you serve them. They’re colorful and bright, full of punchy flavor and just the right kind of heat. Make them for your next party, sit back and let the compliments roll in. Enjoy!

Tex Mex Jalapeño Poppers

Make these fun and easy appetizers with a cheesy filling and just the right amount of heat for your next party!

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Appetizer, Snack

Cuisine Tex Mex

Servings 24 poppers

Ingredients

  

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• 12 jalapeño peppers
• 8 oz. cream cheese softened to room temperature
• 1 cup cheddar cheese shredded
• 1 tsp. taco seasoning
• 3 strips thick-cut bacon
• scallions for garnish optional

Taco Seasoning

• 2 Tbsp. chili powder
• 1 Tbsp. cumin
• 1/2 Tbsp. sweet paprika
• 1/2 Tbsp. salt
• 1 tsp. garlic powder
• 1 tsp. onion powder

Instructions

 

• Preheat oven to 400 degrees. Wash the peppers, remove stems and slice in half lengthwise. Remove all seeds and white membranes.
• In a small bowl, combine the cream cheese, cheddar cheese and taco seasoning.
• Fry the bacon in a nonstick skillet. Allow to cool, then dice.
• Stuff each pepper half with the cream cheese mixture and bake for 15 minutes. Remove from the oven and top with diced bacon and chopped scallions.

Keyword appetizers, easy, gluten free

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