Jalapeno Poppers (with chive cream cheese)


Jalapeno poppers are the easiest, and most satisifying side, if you like a little spice in your life. Leave in the seeds if you like HOT. I like to remove the seeds to make it a little more bearable and enjoyable. Lots of you make these but, have you used kite hill chive cream cheese? I AM OBSESSED. I won’t ever make these another way!

Serve these at a Super Bowl party or bring them if you are bringing a fun side to your next party. They really need to cool before serving, so they are perfect to pull out of the oven a drive across town. I would let them cool about twenty minutes before serving, the combo of the juice from the jalapeno and the cheese WILL burn you, so let them cool.

Jalapeno Poppers with chive cream cheese

6 jalapenos, cut in half longways

kitehill chive cream cheese

12 pieces of bacon

Preheat your oven to 400. Cut your jalapenos longways and de-seed them. Fill each pepper with cream cheese (don’t overfill them because the cheese will melt out) and then wrap in bacon. Place on a parchment lined baking sheet and cook for twenty five minutes.

LET COOL and enjoy. These are great with burgers, wings, or barbeque chicken! Or, sliders, make sliders!

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