Cheesy Jalapeno Poppers
For anyone who knows me, I’m a little bit obsessed with cheese. And I’m not picky about it; I love them all: soft cheeses, hard cheeses, moldy cheeses (ha ha…my husband teases me for my love of bleu cheese). I love them all, except for fake cheese. You just can’t substitute cheese or pass off liquid cheese as real cheese. Am I right?
I love anything cheesy, and the cheesier, the better. Which is totally opposite of my sister, who can’t stand melted cheese on anything but pizza. What kind of life is that?? A life without cheese is a sad life indeed.
I honestly can’t remember the first time I ever had a jalapeno popper, but I do remember that after I tried one, I was obsessed. I searched for recipes to make my own and bought many poppers at restaurants or in the frozen section at the store and one lesson I quickly learned: all jalapeno poppers are not created equally. Most premade poppers that I have tried (like the kind from the box in the grocery store…and even a lot at restaurants) are filled with liquid cheese. Ewe. That is just NOT the same. That is not the kind of low quality recipe I’m going to leave you with today. You only get the best from me.
Recently, I’ve had a few people ask for my cheesy jalapeno popper recipe, so I thought it would be a good idea to post it up here instead of writing it out in a text every time I get asked. My sister-in-law made them for her family the other night and my nephew devoured them. They’re that good.
And probably the best part is how easy they are to make. If you know me, you know I like simplicity in the kitchen. I’m too busy to make a gourmet meal every night. I’d rather be sewing. But I do like good food. Simple, delicious food. And I love sharing with my friends. So, I hope you enjoy this recipe!
What You Will Need:
- 8 jalapenos, sliced lengthwise and de-seeded
- 8 ounces cream cheese
- 1 1/4 cup shredded cheddar cheese
- 1 package (1 pound) bacon, cooked and chopped
- 1-2 cans crescent rolls
First, cook your bacon and then chop it up into small pieces. Grate your cheese as well. Set both aside.
Preheat your oven to 375.
Cut your jalapenos in half lengthwise. You really don’t need to cut off the stems; you can if you want, but I usually leave them on. My sweet husband thought he would help me out and sliced up the jalapenos without my knowledge and he cut off the stems. Which is totally fine (you aren’t going to eat the stems anyway), but it does give you something to grip by leaving the stems on. And they look nicer. Lol.
In a mixing bowl, mix together your cheeses and your chopped bacon until it is well incorporated.
Spread your cheese mixture into your jalapeno halves. Make sure to really pack it down!
Now, it’s time to wrap your jalapenos! If my jalapenos are on the smaller side, I will cut the crescent rolls in half and use half a strip for each jalapeno. Which means that 1 can of crescent rolls would be enough. If my jalapenos are on the bigger side (which they were this time around), I use a whole crescent roll for each jalapeno. It might seem like kind of a lot of roll, but I have found that if there are gaps between the roll then the cheese may ooze out while cooking, and we don’t want to waste that cheesy deliciousness on the cookie sheet.
Place your wrapped jalapenos on a cookie sheet. Check your crescent roll can to see if it says to grease your pan or not. Personally, I’m a fan of parchment paper, so I just line my cookie sheet with that and call it good.
Pop your poppers into the oven and bake for about 12 minutes, until the dough is a light golden brown color. Remove from the oven and let them cool just a little before biting into them. They are best served hot and probably won’t last long enough to save anyway!! They are addicting, and you’ve been warned!
To be honest, it’s kind of hard to photograph jalapeno poppers. How can you perfectly convey the deliciousness of this cheesy explosion in your mouth just by glance of a crescent wrapped pepper? You can’t. You’re going to have to take my word for it, these poppers are bomb!
*IF* you have any leftover, you can store them in the refrigerator for up to a week. Warm them up in just 1 minute in the microwave!
Things used in this post:
*Disclaimer: Sassy Cassy’s is an affiliate of Amazon.com. That means that I will get a small commission off of any purchases made through your clicks. Thank you for supporting my small business!
| Prep Time | 20 minutes |
| Cook Time | 12 minutes |
| Servings |
poppers
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- 8 jalapenos, sliced in half and de-seeded
- 8 oz. cream cheese softened
- 1 1/4 cup cheddar cheese, shredded
- 1 pound bacon cooked and chopped
- 1-2 cans crescent rolls
Ingredients
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- Preheat your oven to 375.
- Wash your jalapenos and slice them in half lengthwise. Remove all of the seeds. Set aside.
- Cook your bacon. Chop it into small pieces. Set aside.
- Grate your cheddar cheese and set aside.
- In a mixing bowl, combine cream cheese, cheddar cheese and chopped bacon. Mix well.
- Spoon your cheese mixture into your jalapeno slices, packing it in real full.
- Separate your crescent rolls. Depending on the size of your jalapenos, you can wrap one whole roll around the jalapeno, or you can slice the crescent roll in half and wrap each jalapeno in half of the roll.
- Place your wrapped jalapenos on a cookie sheet. Note the baking directions on your can of rolls on whether or not to grease your cookie sheet first. I like to line mine with parchment paper.
- Pop them into the oven for about 12 minutes, until the rolls are a light golden brown.
- Serve while still warm. You can refrigerate leftovers and reheat for up to a week.
