So Good They Disappear in Minutes! Jalapeño-Bacon Poppers

The Grill-Meister found a recipe online and tweaked it slightly to make it his own (as one does). When he first made them a couple of Christmases ago, these scrumptious little appetizers disappeared in about 5 minutes! So of course, we have to share, just in case you need them for your New Year’s Eve or New Year’s Day at-home celebrations. But take it from me, these little treasures are good any time, party or not.

Jalapeño-Bacon Poppers Recipe

Makes 24

Ingredients

• 24 wonton wrappers (the square ones, a little over 3″)
• 12 ounce package of bacon, cooked and roughly chopped
• 4 oz. light cream cheese
• 1/2 cup sour cream
• 1 cup + 1/4 cup grated sharp cheddar cheese, separated
• 3 fresh jalapeños, chopped, with some of the seeds
• 24 fresh jalapeño slices (about 1 large pepper or two medium)
• Optional garnishes: chopped red onion and cilantro

Cooking Instructions

Preheat the oven to 350°. Lightly spray 24 mini muffin cups with cooking spray. Position each of the wonton wrappers in the center of each muffin indention, pressing it into the pan and folding back the corners so that the wonton will form a container for the filling. Bake the wontons on the middle rack until light brown at the edges, about 8 minutes. Remove from the oven and set aside.

Count 24 pieces of chopped bacon and set aside. Mix the rest of the chopped bacon, cream cheese, 1 cup of cheddar cheese and chopped jalapeño in a medium bowl, then spoon into each of the 24 wonton cups. Distribute the remaining 1/4 of grated cheddar on top of the filling, then top with a bacon piece and a jalapeño slice. Bake for 8-10 minutes. After removing from the oven, take the muffins out of the tins to cool slightly on a rack. Serve warm.

A Perfect Balance of Flavors

This is an interesting recipe in that it doesn’t require the addition of any spices, not even our best friends in the kitchen, salt and pepper. The balance of flavors between the creamy tartness of the cheese, the salty bacon and the spicy bite of the jalapeño is perfect as-is. How often does that happen? The optional addition of diced red onion and chopped cilantro before serving makes the poppers more visually appealing, though, and the freshness of these simple garnishes takes the popper flavors up a final notch.

2024 Update: It’s Great as a Hot Dip, Too!

This filling, which is so delectable, also makes a great hot dip or spread, and you can make it much more quickly. The Grill-Meister alters the amounts and instructions slightly for this version; the recipe is below.

Warm Jalapeño-Bacon Popper Spread

Ingredients

• 12 ounce package of bacon, cooked and roughly chopped
• 6 oz. light cream cheese
• 3/4 cup sour cream
• 1 1/4 cup grated sharp cheddar cheese plus 2 TBSP, separated
• 4 fresh jalapeños, chopped, with some of the seeds
• 20-24 fresh jalapeño slices (about 1 large pepper or two medium)
• Optional garnishes: chopped red onion and cilantro

Cooking Instructions

Spray a shallow casserole dish, pie pan or tart pan with cooking spray. Reserve 3 TBSP of chopped bacon and set aside. Mix the rest of the chopped bacon, cream cheese, 1 cup of cheddar cheese and chopped jalapeño in a medium bowl, then spread in the prepared dish. Distribute the rest of the chopped bacon and the jalapeño slices across the spread, and then the remaining grated cheddar. Bake for 10-12 minutes or until the dip is fully melted and bubbling, turning on the broiler at the end to slightly brown the cheese. Serve warm with crackers, sturdy chips, or sliced veggies.

The Perfect Pan

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