appetizer

Looking for a savory fat bomb with a little heat? These jalapeño poppers take less than 10 minutes to prepare and are a great way to use up your bacon and cream cheese. In Texas, jalapeños are both widely available at most grocery stores and are inexpensive. The four used in this jalapeño popper recipe cost less than $0.50.

You’ll want to make sure that you remove the seeds and membrane for a mild flavor. Or, simply dial up the heat by keeping a few seeds intact before you layer with cream cheese and bacon.

Re-heating Jalapeño Poppers

They re-heat remarkably well in the microwave; just heat leftovers on high power for approximately 15-20 seconds, and the bacon will crisp up nicely. I like to make a batch of jalapeño poppers and take for work the following day alongside salad greens and chicken.

Cooking

Cooking time ranges between 30 and 45 minutes in a 385 degree oven depending on the thickness of bacon. You’ll want to make sure that the bacon is crispy and done, but not burned. I typically set a 30-minute timer, then eyeball and extend the time if needed. Also, I like to use a block of cream cheese and slice 1/2-ounce pieces – these fit perfectly in the jalapeño halves.

Pairing Ideas

I like to pair these savory jalapeño poppers with a Tex-Mex main course, such as fajita chicken al carbon or a hearty fajita salad. However, there are plenty of evenings where jalapeño poppers are the main course. With only 2 net grams of carbs per serving and 21 grams of fat, it’s a great meal to round out daily macros, increasing the fat without adding too many carbs or protein. If you’re in the mood for an adult beverage and have some leftover jalapeño, I recommend pairing with ranch water, a delightful, lime-tequila-sparking mineral water beverage that’s equally easy to prepare.