This post has been sponsored by Stella® Cheese. All thoughts and opinions are my own.
These baked, stuffed jalapeño poppers—made with rich, tangy blue cheese and crumbly bacon—are everyday gourmet. They’re perfect for an anytime appetizer.
It’s time for jalapeño poppers, my friends. When ISN’T it time for poppers? If there ever was a perfect appetizer-snack ever conceived, it has to be poppers. These particular poppers are a bit different from what you might expect because we’re making them extra special with lots of crumbly bacon and my secret ingredient: blue cheese.
Lucky for me, I’m working with Stella® Blue Cheese.
Stella® Blue Cheese is delectably rich and tangy and when you combine it with bacon and jalapeño peppers, you’re in for a mouthwatering treat. Its semi-soft texture is just right for making jalapeño poppers.
Only the best will do.
Let Stella® inspire you to make every day gourmet.
Stella® Cheese also makes a wonderful gorgonzola cheese that is earthy, tangy and mellow. Try it with these poppers, too!
We just threw a fiesta-themed party this weekend and served these up at the start of the gathering. I planned for two batches of 20, figuring I would bring them down at intervals.
But when the first tray disappeared in 5 minutes, I found myself rushing back to the kitchen to get the next batch into the oven. Whoa!
They were a huge hit, with many people asking, “What did you put in these? They’re so good!” The secret? Stella® Blue Cheese.
They’re ideal for any party situation where you need a quick and easy appetizer that people are guaranteed to love. Think of these for a game day table, like the Super Bowl, or a flavorful starter to your main course. I would serve these on date night just before, or alongside, the filet mignon or a thick-cut ribeye.
Let’s talk about how we make them, shall we?
Blue Cheese and Bacon Stuffed Jalapeño Poppers Recipe Steps
First, preheat the oven to 350 degrees F.
Next, slice jalapeño peppers in half lengthwise and core out the innards.
Cook the bacon in a pan over medium heat until the fat renders and the bacon becomes nice and crispy, about 8-10 minutes. Drain the bacon on paper towels and let the slices cool. Crumble them into a mixing bowl.
Add the cream cheese, Stella® Blue Cheese and garlic powder to the mixing bowl. Mix until well combined.
Fill each jalapeño slice with the bacon-blue cheese mixture and set them onto a baking sheet. Usually just a small spoon full of the bacon cheese mixture will do, though it will depend on the size of the jalapeño peppers. Some jalapeño peppers are huge, while some can be quite small. So, please plan accordingly.
Bake at 350 degrees F. for 20 minutes or until the cheese is nice and melty.
Finally, sprinkle with fresh herbs and spicy chili flakes. This is optional, really, but I love the pop of the fresh herbs with my poppers. I also love a bit of an extra spicy kick from the chili flakes. Any store-bought chili flakes will work just fine. Or, do like I do and dehydrate your own chili peppers. Then, crush them into flakes for sprinkling over just about everything.
Let them cool for 5-10 minutes then serve them up, my friends!
Boom! Done! Super easy to make, right? Definitely a different sort of popper and definitely huge on flavor.
Check out the video in the recipe card to see just how easy they are whip together.
Popper Recipe Tips
I like to slice the jalapeño peppers in half lengthwise, then core and fill them to make poppers. It’s more of a boat-style, and it makes the jalapeño poppers more bite-sized for the average eater as well.
However, you can easily slice off the stem and core the jalapeños with a knife or the end of a long spoon, then stuff them with the bacon-blue cheese mixture. They’re just as tasty this way.
As another option, you can also wrap each popper in a slice of bacon, then bake or grill them for 20-30 minutes. Poppers! Everyone LOVES stuffed jalapeño poppers, especially bacon wrapped!
For the seasonings, I kept it very simple and let the flavor of the blue cheese be the highlight—with just a touch of garlic powder. However, other seasoning options to consider are onion powder, red pepper flakes, and a touch of salt and pepper. You might also try a version with Pepper Jack cheese. So good!
That’s it, my friends! Go throw yourself a party just so you can make these. Or, make them ahead and bring them as a surprise to your next gathering. You’ll definitely be the hit of the evening. Just tell them Mike from Chili Pepper Madness sent you! And Stella® Blue Cheese.
Let Stella® inspire you to make every day gourmet.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Blue Cheese and Bacon Stuffed Jalapeño Poppers Recipe
Ingredients
- 10 large jalapeño peppers or as many as you can fill
- 6 ounces bacon
- 8 ounces cream cheese softened
- 10 ounces Stella® Blue Cheese
- 1 teaspoon garlic powder
- FOR SERVING: fresh chopped cilantro, spicy chili flakes
Instructions
- Slice jalapeño peppers in half lengthwise and core out the innards.
- Cook the bacon in a pan over medium heat until the fat renders and the bacon becomes nice and crispy, about 8-10 minutes. Drain the bacon on paper towels and let them cool. Crumble them into a mixing bowl.
- Add the cream cheese, Stella® Blue Cheese and garlic powder to the mixing bowl. Mix until well combined.
- Fill each jalapeño slice with the bacon-blue cheese mixture and set them onto a baking sheet.
- Bake at 350 degrees F. for 20 minutes or until the cheese is nicely melty.
- Sprinkle with fresh herbs and spicy chili flakes. Serve!
Video
Notes
Nutrition Information
Jackie Smalley says
Hey Mike, I did a variation of this not too long ago! We have jumbo jalapenos at my work; I cut the tops off, core them gently, stuff them with Stella's Gorgonzola cheese, squish the tops back on, wrap them in bacon, and skewer them (either soaked bamboo skewers or steel ones) to grill either outside on the Weber (my choice!) or indoor grill pan, turning till, well, satisfactorily crispy outside and gooey inside.
Food coma not necessary, but recommended...... 🙂
Mike Hultquist says
Sounds wonderful to me, Jackie!
Gary Finch says
How do you feel about adding some chopped trinidad scorpion to the cheese mix?
Michael Hultquist - Chili Pepper Madness says
Go for it, Gary! Scorpions have a wonderfully intense heat. You sound like the kind of chilihead who would love it! I Know I would. My wife, not so much, haha. Any spicy hot peppers are welcomed to the mix. Let me know how it turns out for you.
Gary Finch says
Hi Mike - the scorpion went really well with the dairy taking the edge off the bite of the scorpion - good way to introduce them to people who prefer less heat - though this one was grown in the uk so probably not as 'super hot' as one grown in new mexico.
Michael Hultquist - Chili Pepper Madness says
Great, Gary. Yeah, peppers can really vary in heat depending on growing conditions and more. Glad you enjoyed them!
steve crawford says
Always a fan of stuffed peppers! Thanks. I just tried Ricotta Chesse/sweet dry-rub mix, baked with mixed peppers - Red Hot Cherry, Jalapeno, Poblano and Bells.
Was surprisingly good. An option for those that do not enjoy hot, spicy appetizers.
Michael Hultquist - Chili Pepper Madness says
Sounds great, Steve! I like it! I'm always a fan of stuffed peppers as well.
Elsa J Lucas says
I'm going to say 5 Stars because I know these will be fantastic! Waiting for my jalapeños to grow!!
Michael Hultquist - Chili Pepper Madness says
Thanks, Elsa! These are super tasty! 5 Starts all the way! =)
Melinda says
Can't wait to try these. I like to use pickled jalapenos for poppers. I think I'll try this recipe both ways.
Michael Hultquist - Chili Pepper Madness says
Great, Melinda! Let me know how it goes for you!