Beef taquitos are the ultimate game day snack or party appetizer, and these are loaded with plenty of jalapeno popper flavor!

The lean ground beef paired with the crispy corn tortilla creates a great recipe without taking much time to do. 

I love recipes like this that use simple ingredients while giving maximum flavor. You can whip these up for game day events or have these easy taquitos as fun treats for home. 

The next time that you have a craving for Mexican food, you’re going to want to whip up this family favorite. 

It’s a great way to add a fun new flavor to your dinner table, and you can easily change up the taquito filling to try new things. 

Oven baked taquitos can be stuffed with leftover chicken breasts, shredded cheese, Mexican rice, shredded chicken, refried beans, diced green onions or red onions, or anything else that you want to add to the center of the tortilla. 

I’ve changed up the filling ingredients here and there, and it’s always a fun way to add new flavors! Even using cilantro lime rice and some salsa verde is a hit! 

This is just one of the reasons that this homemade taquitos recipe is a big hit for busy weeknights with only 15-20 minutes of cook time! 

Baked Taquitos Recipe

Cook up a large batch of these easy oven taquitos to serve everyone at once, or freeze them for whenever a future craving strikes. 

You can add them to a freezer-safe bag or airtight container for storage for later. 

If you can’t get enough of these spicy flavors, you’ll love my jalapeno popper meatball and pretzel bomb versions of this recipe.  

Or cook everything to make a full meal or fun finger food options to enjoy. 

There’s even a cheesy jalapeno dip if you want to double down on the heat!

Round out your feast with some crock pot buffalo wings and this copycat version of Hooter’s deep fried pickles.

Oven Taquitos Tips and Tricks

• Don’t overstuff! Adding more than 1 tablespoon of filling to each taquito will cause corn tortillas to separate. However, flour tortillas can hold up to 2 tablespoons of the meat mixture. 
  
• Rolling tip: Fresh tortillas are more pliable and easier to work with. 
  
  If you’re still having trouble, microwave a few at a time for about 20 seconds with a wet paper towel on top. Make sure to place seam-side down on the prepared baking sheet. 
  
• Swap out the meat. Ground turkey or chicken would be just as delicious, and both are a wonderful lean alternative. It’s such an easy recipe to customize! 
  
• Make clean-up a breeze! Line your pans with aluminum foil before adding nonstick spray. 
  
  When it’s time to do the dishes, just toss the foil in the trash! I also quick wipe the tray down with some paper towels. It’s the best busy weeknight meal with easy clean up. 
  
• Adjust the heat. New Mexico chile powder is earthy and a bit sweet, so these jalapeno cream cheese taquitos shouldn’t be too spicy. 
  
  If you like spice, add more hot sauce or cut the heat with some fresh lime juice. 
  
  That said, feel free to reduce the amount by half for a milder flavor. Or, add extra if you dare! 
  
  You could also add adobo sauce to this taquito recipe, or fill the center of each tortillas with diced chicken breast, leftover rotisserie chicken, or any other flavors. 
  
  This recipe is simple to change into baked chicken taquitos just by swapping the meat! 

Oven Taquitos Serving Suggestions

Set up a station with a variety of different dipping options and let everyone create their own plate!

Guacamole, sour cream, homemade salsa, or creamy nacho cheese sauce would all be delicious with these baked taquitos.

Baked Taquitos Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video

Baked Taquitos with jalapenos, beef, and gooey cheese will knock your socks off. Make this recipe for dinner or a easy party appetizers!

Course Main

Cuisine Mexican

Method Oven

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 24 – 48

Calories 257cal

Author Donna Elick

Ingredients

• 3 jalapeños 3-6, diced (more for spicy, less for mild)
• 16 ounces lean ground beef about 88%
• 1 tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt plus more for sprinkling
• 1/2 teaspoon garlic powder
• 1 cup bacon crumbles 1 pound cooked and diced
• 8 ounces cream cheese softened
• 4 cups shredded Colby Jack cheese
• 24 small flour tortilla or corn tortillas 24 – 48 6 inch tortillas
• cooking spray

Instructions

• Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
• In a large (10 inch) skillet over medium-high heat cook ground beef and jalapeños, until cooked through. Break beef up with a spatula as it cooks. Add all seasonings and 1 cup of water. Stir and cover with the lid. Cook 10 minutes, remove the cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
• Meanwhile, place cream cheese in a large bowl. Set aside.
• Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
• Layout 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook’s note for tips.
• Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.

Video

Notes

Filling tortillas with 1 tablespoon of the mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture.

Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over the top. This extra step will help make them more pliable.

If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.

To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan in the freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.

They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.

Why New Mexico Chile Powder? It has a deep dark reddish-brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. If you can’t find it you can substitute Ancho Chili Powder.

Nutrition

Serving: 1 | Calories: 257cal | Carbohydrates: 16g | Protein: 14g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 640mg | Sugar: 2g | Fiber: 1g | Calcium: 208mg | Iron: 2mg

Originally published September 2014, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Beef Taquitos (Cheesy Jalapeno Recipe) + Video appeared first on The Slow Roasted Italian.

This is the best pork tenderloin recipe one that I’ve made for special occasions many times. Each time I’ve cooked the stuffed tenderloin, I’ve loved the juicy pork texture and flavor. 

I think that this is super perfect for Christmas dinner, or a dinner party with friends! 

But, legit question. Who says that you have to save this yummy recipe for the holiday season? 

This golden brown pork loin roast stuffed with delicious ingredients makes this a yummy pork recipe to make any time.

The easy steps and full recipe on listed below – and it’s one of those easy meal solutions that everyone will love. The delicious flavor will have you gobbling up the whole thing! 

Easy Stuffed Pork Tenderloin

This is one of my favorite stuffed pork tenderloin recipes out there!

I’ve been on a jalapeno popper kick for a few months now, and I just can’t get enough of the combination of cheese, bacon, and HEAT!

Enter, this jalapeno popper stuffed pork tenderloin that is chock full of everything you love in a popper. 

Creamy cheeses, spicy jalapenos, savory bacon… all your favorites are present and accounted for. 

If you can’t get enough of this flavor combination, be sure to check out my smoky version, this easy air fryer recipe, and pretzel bombs that are filled to the brim with cheesy fiery goodness. 

I’ve also made it into a dip that’s perfect for game-day parties!

Ingredient Notes and Substitutions

• Pork Tenderloin – Not to be confused with pork loin, tenderloin is exactly what it sounds like… tender! 
  
  The cuts come from totally different sections of the animal, and you typically can’t use them interchangeably.
  
• Cream Cheese – Cools down the heat a bit and will give you a creamy consistency that is simply divine. This is a must for the savory filling. 
  
• Bacon – I’m using bacon crumbles because they’re so easy to work with. That said you could always make a batch of bacon and then crumble it yourself. 
  
  Or, pick up a package of the pre-cooked stuff from the store.
  
• Jalapenos – Make sure to seed, devein, and dice before incorporating the peppers into your stuffed pork tenderloin filling.
  
• Colby Jack – This is one of my favorite cheeses to use with spicy ingredients. It cools down the heat and also brings a unique flavor to the mix! 
  
  Sub with mozzarella cheese, cheddar cheese, or Monterey Jack if you can’t find it. Adding a bit of goat cheese to the stuffing ingredients also adds richness.
  
  You really can’t go wrong with the cheesy filling! 
  
  You can also add extra flavors like garlic powder, fresh herbs, black pepper, parmesan cheese, whole garlic cloves, brown sugar, fresh basil, fresh thyme, a pinch of salt, or even a little bit of homemade rosemary sauce. 

Stuffed Pork Tenderloin Recipe Tips and Tricks

• Brown the jalapenos first.

You may be tempted to incorporate the jalapenos into the stuffed pork tenderloin filling as is, but I can’t say enough good things about browning them in a skillet first!

It will bring out the complex flavors of the peppers, and also adds a smoky taste to the mix.

• Tips for cutting the tenderloin.

Preparing the meat for this stuffed pork tenderloin recipe is a bit of an art form, but once you get the hang of it, it’s very easy to do.

When slicing, you need to be careful not to cut the tenderloin completely in half — leave at least ½ inch of the bottom untouched. 

Then, open the meat so that it lies flat and then pound it down to ¼-½ inch thickness. Stuffing will be easy peasy!

• Make sure to use New Mexico chile powder!

This special chile powder boasts a deep dark reddish brown color and features an earthy, sweet flavor and subtle, spicy heat. 

It’s mildly hot and absolutely perfect in stuffed pork tenderloin for a truly authentic flavor!

New Mexico chile powder can be found in the international aisle in bulk bags or on Amazon. 

If you’re afraid the heat will be too much, you can use half New Mexico chile powder and half regular chili powder.

Storing and Reheating Stuffed Pork Tenderloin in the Oven

You can store leftovers in an airtight container in the fridge for up to 3 days.

Jalapeno popper stuffed pork tenderloin reheats wonderfully. Pop single servings in the microwave until warmed through.

To reheat stuffed pork tenderloin in the oven, preheat it to 325°F and heat for 15-20 minutes. 

Otherwise, use a frying pan on the stovetop! Heat (covered) over medium for about 15 minutes. 

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Sheet lined with Heavy Duty Aluminum Foil – This option is thicker and sturdier than regular foil, meaning it won’t tear as easily.
• Sharp Knife and Cutting Board 
• Kitchen twine
• Instant-read thermometer

Stuffed Pork Tenderloin Recipes FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Stuffed Pork Tenderloin (with Jalapeno Poppers!)

Stuffed Pork Tenderloin with homemade jalapeño poppers, filled with seasoned cream cheese, Colby Jack, bacon, and fiery peppers!

Course Main

Cuisine Mexican

Method Oven

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 265cal

Author Donna Elick

Ingredients

• 1 1/2 pounds pork tenderloin
• 4 ounces cream cheese softened
• 1/2 teaspoon New Mexico chile powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/4 cup bacon crumbles or 4 strips of bacon precooked and crumbled
• 1/2 cup shredded Colby Jack cheese
• 2-3 jalapeños (seeded, deveined and diced)
• salt and pepper to taste
• olive oil

Instructions

• Preheat oven to 350°F. Line a baking sheet with aluminum foil. Set aside.
• Drizzle 1 tablespoon olive oil into a medium skillet over medium – medium-high heat. Add jalapenos. Sauté until jalapenos are slightly browned.
• Meanwhile in a medium size bowl; combine cream cheese and spices. Mix until combined. Add bacon and cheese. Stir until combined. Add jalapenos and stir one last time. Taste. Add salt if necessary.
• Cut a lengthwise slit down the center of the pork tenderloin to within 1/2-inch of bottom (careful not to cut all the way through). Open tenderloin so it lies flat. Cover with plastic wrap. Flatten to 1/4-1/2 inch thickness by gently pounding with the flat side of a meat mallet, starting from the middle and working outward. Remove plastic wrap.
• Lay pork tenderloin on the counter top with the long sides being the top and bottom and the short sides being at the left and right sides.
• Smear jalapeno popper mixture over the pork, leaving a 1″ edge around the bottom and left and right sides uncoated. Roll the pork toward you. Meet the two long edges together and tuck the coated edge under the uncoated edge. Lay seam side down and tie the roast at 1-1/2-inch to 2-inch intervals with kitchen string. The tuck the ends under the roast and wrap string around the roast longways to hold closed.
• Drizzle the tenderloins with a little olive oil. Sprinkle with salt and pepper. Place in the oven and bake for 25-30 minutes or until a thermometer inserted into the center of the pork registers 140°F.
• Turn oven setting to broil (broil hi) and cook until the top is nicely browned. About 3-5 minutes.
• Transfer to a cutting board to rest, about 10 minutes. Slice and serve.
• Enjoy!

Nutrition

Serving: 1 | Calories: 265cal | Carbohydrates: 2g | Protein: 29g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 426mg | Sugar: 1g | Fiber: 1g | Calcium: 103mg | Iron: 1mg

Originally published October 2014, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Stuffed Pork Tenderloin (with Jalapeno Poppers!) appeared first on The Slow Roasted Italian.

Air fryer jalapeño poppers are such an easy appetizer recipe. If you’re a fan of spicy jalapenos, you’re not going to want to miss this golden brown finger food. 

This recipe makes the perfect poppers and is one of my favorite recipes to make. 

If you need ideas for delicious appetizers, make sure that stock up on fresh jalapeños from the grocery store or your garden – and enjoy! 

The quick cooking time means that you’ll be eating the stuffed jalapenos in no time at all. 

And just so you know, not all jalapenos are spicy peppers. The halved pepper with the seeds removed tends to help with the spice, so you don’t have to worry if these jalapeños poppers are too spicy or not. 

Just be sure that you use wear plastic gloves when you’re cutting the peppers so that you don’t get jalapeño juice on your hands and then in your eyes! 

Air Fryer Jalapeno Poppers

If you love a boatload of flavor in one super easy and quick snackable party food, then this jalapeno poppers air fryer recipe is definitely for you!!

Fair warning, though — I often have to make a double batch because one serving usually isn’t enough!

Crisp, juicy, and spicy chiles are stuffed with smooth cream cheese and savory bacon bits, then topped with melty cheddar and a sprinkling of crunchy crackers. 

Air fried jalapeno poppers have the perfect storm of texture and flavors! They go great with our air fryer burgers.

If you don’t have an air fryer, I have a ton of jalapeno recipes you can make! 

My Jalapeño Cheddar Biscuits are tender, spicy, and full of buttery flavor!

Enjoy the flavors of jalapeno poppers smoked, stuffed into pretzel bombs and meatballs, or in a creamy skillet dip!

Ingredient Notes and Substitutions

• Jalapeño peppers – I like to make these with larger peppers for nice, big bites! 
  
  But you could get away with smaller ones — just keep in mind you won’t be able to fit as much filling.
  
  And also keep in mind that each jalapeno pepper is going to have a mind of its own in terms of spice level and heat. (and you might want to wear gloves when you are cutting those jalapeno halves so that the spice doesn’t get on your hands – or worse in your eyes when you rub them later!)
  
• Cooked Crumbled Bacon – You can use bacon bits for air fryer jalapeno poppers, but I like making it fresh! 
  
  In fact, whenever I make bacon in the oven, I cook extra to crumble and use throughout the week.
  
  You can also cook up a slice of bacon or two in your trusty air fryer to use for this recipe. It’s a game changer! 
  
• Cracker Crumbs – I like to use Ritz, but any butter cracker will do! Try to avoid thinner crackers (such as Saltines) that may get a bit soggy once in contact with the filling.
  
• Cream Cheese and Cheddar Cheese – While you can’t go wrong with cheddar cheese, Monterey or Colby Jack are great substitutes.
  
  I like to use freshly shredded cheese for this great recipe because it provides the perfect texture for the cheesy center. 
  
  Cream Cheese Alternatives: Mascarpone cheese is pretty close in flavor and texture. For a lighter option, try plain Greek yogurt.
  
• Green Chiles and Chives – Either of these can be left out if you’re not a fan. 

You can also alter some flavors of these jalapeno peppers by adding green onions, garlic powder, onion powder, Monterey jack cheese, sharp cheddar cheese, or other fun flavors. 

You can cook bacon slices and crumble them up, or buy the bacon crumbs already packaged and ready. All are great options for this classic appetizer! 

This air fryer jalapeno poppers recipe is my best friend when it comes to easy air fryer recipes and the perfect game day snack. 

The hot air makes this low carb snack have the best results and flavor! 

How to Air Fry Jalapeno Poppers

• Use parchment paper.

This helps with crisping and with clean up — a win-win!!

Air fryer parchment liners are sold ready to use, but you can also cut a square of regular kitchen parchment to fit your basket. 

Just be sure to poke holes to allow for air flow.

• Cook in batches.

Not only do you want them in a single layer (no stacking!), but there should be some space between each popper so they crisp on all sides.

This jalapeno poppers air fryer recipe makes 12 total, so that means 2 or 3 rounds depending on the size of your fryer.

• Want more bacon? Make bacon wrapped air fryer jalapeno poppers!!

The only thing better than bacon on the inside is when it’s on the outside too!

Wrap poppers in a strip of bacon, then place them in your fryer seam-side down — where the two ends of the piece of bacon meet.

Be sure to air fry jalapeno poppers until the bacon is completely cooked.

Best Sauces for Air Fried Jalapeno Poppers

You can’t go wrong with dipping sauces that are smooth, cool, and zesty — it’s a great combo with the spicy and savory flavors in the poppers.

My first recommendation is a chipotle lime mayo. 

It has a bit of heat, but the acidity of the lime and creaminess of the mayo tones down the spicy air fryer jalapeno poppers!

Air fried jalapeno poppers are also fantastic dipped in barbecue ranch dressing (cool and a bit sweet), a simple marinara, or any yogurt-based sauce. 

Jalapeno Poppers Air Fryer FAQ

Reheating Jalapeno Poppers In Air Fryer

This appetizer is best eaten while it’s hot and fresh. The cracker crumbs and the jalapeno both become soggy and soft after a night in the fridge. 

But if you do keep leftovers and want some the next day, air fry jalapeno poppers again for a couple of minutes. 

You could also reheat them in the oven for 15-20 minutes at 325°F.

Enjoy!

With love, from our simple kitchen to yours.

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Air Fryer Jalapeno Poppers (Jalapeño Recipe with Bacon)

Air Fryer Jalapeno Poppers are insanely scrumptious — stuffed with melty cream cheese and cheddar, crispy bacon, and chives.

Course Snack

Cuisine Mexican

Method Air Fryer

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Total Time 17 minutes minutes

Servings 4 3 popper servings

Calories 509cal

Author Donna Elick

Equipment

• shallow bowls
• air fryer
• parchment paper

Ingredients

• 6 large jalapeno peppers halved and deseeded
• 6 ounces cream cheese softened
• 8 ounces bacon cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 4 ounces diced green chiles drained
• 1/2 cup cracker crumbs I use Ritz
• 1 teaspoon melted butter
• 2 tablespoons finely chopped chives

Instructions

• Add softened cream cheese to a mixing bowl and beat until creamy. Add bacon crumbles, cheddar cheese and green chiles, then beat until well blended.
• Place jalapeno halves on a plate. Fill generously with cream cheese filling.
• Mix cracker crumbs and butter together in a shallow dish.
• Press each stuffed jalapeno, filling side down, firmly into cracker crumbs.
• Preheat the air fryer to 400°F.
• Line the air fryer with a parchment paper liner, then place jalapeno halves in a single layer. onto the liner. Air fry for 6-7 minutes, or until topping is beginning to brown.
• Remove from the air fryer, garnish with chives, serve and enjoy!

Nutrition

Serving: 1 | Calories: 509cal | Carbohydrates: 14g | Protein: 14g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 792mg | Sugar: 5g | Fiber: 1g | Calcium: 167mg | Iron: 1mg

Originally published September 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Jalapeno Poppers (Jalapeño Recipe with Bacon) appeared first on The Slow Roasted Italian.

Jalapeno Popper Dip

While jalapeno poppers are a staple for tailgating, I can’t say no to a cheesy dip. So I combined the two for the ultimate game day snack!

This jalapeno popper dip recipe couldn’t be any easier to throw together. Just combine all of the ingredients in a large bowl, spread into a cast iron skillet, and bake until hot and bubbly.

A variety of spices add extra heat, while the sour cream and mayonnaise create a creamy texture with just the right amount of tanginess.

Serve with your favorite chips, crackers, or pretzels. It would even taste great on sliced veggies!

Capture the same flavors as this easy jalapeno popper dip with my recipes for breakfast taquitos or stuffed pork tenderloin.

You can also combine spicy peppers and gooey cheese with chicken as a one pot pasta dish. It’s perfect for busy weeknights, and there’s hardly any cleanup to do afterward.

Ingredient Notes and Substitutions

• Cream Cheese – Every great party dip starts with tangy cream cheese! Grab a block and soften it on the counter for at least 30 minutes to make mixing easier.
  
• Sour Cream & Mayonnaise – These provide the perfect creamy and tangy balance to the jalapeno popper dip. You could swap the sour cream with Greek yogurt if needed.
  
• Bacon – Might as well make your bacon in the oven while it preheats. You can make it ahead of time too!
  
  Just store the crumbles in a sealed container and refrigerate until you’re ready to make the dip.
  
• Cheese – Jack cheeses are super melty and gooey, and I like to mix a few together for a more complex flavor.
  
  Colby Jack is creamy with a hint of cheddar flavor, while Pepper Jack brings extra heat. Try Monterey Jack for a milder, creamier bite, or swap in some sharp cheddar for a bolder flavor.
  
• Jalapenos – I’ll usually grab a can of diced peppers to save some time, but fresh jalapenos work too!
  
  They’ll give you a crisper texture and make a great topping as well. Try roasting them first if you want them to be more tender.
  
  You’ll also need to remove the veins and seeds from fresh peppers before dicing — or leave them for an extra fiery jalapeno popper dip.
  
• Spices – Build savory, smoky flavor with ground cumin, New Mexico chili powder, garlic powder, and black pepper. Then, give your dip a taste before baking, and make adjustments as needed!

Tips and Tricks to Make Cheesy Jalapeno Popper Dip with Bacon

• Prep ahead if possible.

When all the ingredients are ready to go, you can assemble this easy jalapeno popper dip in literal minutes!

The most crucial prep is softening the cream cheese — it’s so much easier to mix and you won’t have to worry about lumps.

Since bacon firms up a bit as it cools, it will stay crispy inside the dip if it’s been made in advance. If you rush it, the pieces may end up soft and chewy instead.

• Mix just until everything is combined.

You want to have little melted pockets of all the different cheeses for the best flavor. Otherwise, they’ll all blend together and taste sort of one-note.

That’s why I prefer to mix my dip by hand instead of using an electric mixer!

• Add a crispy topping.

I like to top my jalapeno popper dip with bacon for a crispy layer, and sometimes I’ll switch on the broiler for the last few minutes.

You could also sprinkle crushed Ritz crackers or panko breadcrumbs on top if you’re craving extra crunch.

Prep Ahead

• Soften cream cheese
• Cook and crumble bacon
• Shred cheese
• Prep jalapenos

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• Or, divide the bacon jalapeno popper dip between two 5-Inch Cast Iron Skillets — they’re perfect for small portions and party appetizers!
• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
• Box Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Serving Suggestions

Why not make a variety of dips for game day snacking so there are plenty of flavors to choose from?!

Buffalo chicken dip tastes just like your favorite wings recipe, and my slow cooker nacho dip is loaded with seasoned ground beef and salsa. Both are just as easy to make as this recipe and are always crowd-pleasers.

Add platters of crackers, sliced baguettes, tortilla chips, veggie sticks… anything that can be used for dipping!

Pair it with chips, stuffed peppers, Mexican street corn pasta salad, and frozen margaritas for 21+ guests and you’ve got quite the spread!

Storing and Reheating Bacon Jalapeno Popper Dip

If you manage to have any leftovers, you can keep jalapeno popper dip in the refrigerator for up to 3 days. Cover tightly with foil or transfer to a sturdy container with a lid.

Reheat in a bowl in the microwave or pop the cast iron pan right back into the oven until bubbly and warmed through.

Don’t forget to top your jalapeno popper dip with bacon and parsley before enjoying round two!

Jalapeno Popper Dip Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Ultimate Jalapeno Popper Dip

Jalapeno Popper Dip transforms your favorite appetizer into an easy game day snack. Make this cream cheese dip recipe in just half an hour!

Course Appetizer

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 915cal

Author Donna Elick

Equipment

• cast iron skillet
• mixing bowls
• heat-resistant silicone spatula
• box grater
• new mexico chili powder

Ingredients

• 8 ounces cream cheese softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 teaspoon New Mexico chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 pound cooked and crumbled bacon divided
• 1 1/2 cups shredded Colby Jack Cheese divided
• 1 1/2 cups shredded pepper jack cheese divided
• 4 ounce can diced jalapenos, drained (or 2 fresh jalapenos, deveined, deseeded and diced)
• 1 tablespoon fresh parsley

Instructions

• Preheat oven to 375 degrees.
• In a large bowl combine cream cheese, sour cream, mayonnaise, New Mexico chili powder, ground cumin, pepper, garlic powder. Stir with a spoon until well mixed. Add 3/4 of the bacon, 1 cup Colby Jack cheese, 1 cup pepperjack cheese, and drained jalapenos.
• Spread into a 10″ cast iron skillet (or (2) 5″ skillets for the perfect party plate). Top with the remaining cheese. Bake for 15-20 minutes until the cheese is bubbly.
• Sprinkle with reserved bacon and parsley. Serve with a bag of crackers or your favorite dippers!

Nutrition

Serving: 1 | Calories: 915cal | Carbohydrates: 4g | Protein: 14g | Fat: 94g | Saturated Fat: 40g | Cholesterol: 139mg | Sodium: 786mg | Sugar: 2g | Fiber: 1g | Calcium: 378mg | Iron: 1mg

Originally published October 2012, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Ultimate Jalapeno Popper Dip appeared first on The Slow Roasted Italian.

A couple of hot peppers stuffed with cheese, scallions, and herbs…what could be better? 

This recipe for smoky jalapeno poppers will walk you through how long to smoke jalapeno poppers, plus some important recipe hacks to keep them in one piece.

The cream cheese mixture in these jalapeño poppers is what makes these such a classic appetizer. 

I love the little extra kick from the hot peppers, but I think that adding the cream cheese makes such a huge difference. 

There are some people that will use only sharp cheddar cheese inside these delicious jalapeno poppers, but I’m a huge fan of the cream cheese filling ingredients. 

This recipe is my favorite appetizer to make for parties, game day, or just because! 

Smoked Jalapeno Poppers

Appetizers may be the start of the meal, but they’re usually everyone’s favorites! 

And these smoked bacon wrapped jalapeno poppers are one of those shareables that I can guarantee everyone will enjoy.

The next time that you want to make a popular appetizer, with a fun twist, this recipe is the easiest way to make that happen!

The filling mixture of this jalapeno popper recipe will have everyone agreeing that your recipe is a great way to feed bellies! 

You can also make smoked jalapeno poppers or these Texas Twinkies stuffed with brisket on the grill as a spicy side with other BBQ favorites. 

We have an easy air fryer jalapeno recipe too! Prefer a bready appetizer? Try out some jalapeno popper pretzel bombs instead!

There are a ton of bold flavors in this dish, and they go together so well! I recommend trying them out in some other dishes…perhaps a main course? 

A delicious twist on smoked stuffed jalapenos is this creamy, crazy flavorful one pot pasta dish!

Ingredient Notes and Substitutions

• Jalapenos – The star of our dish! When removing the stems and seeds, wear gloves and thoroughly wash your hands afterward. 
  
  Those juices and seeds hold all of the spice, and you don’t want to accidentally touch your face, your pets, or other items in your kitchen with those oils on your fingers.
  
• Bacon – Use uncooked bacon for easier wrapping, and to take on all of the smoky goodness from the smoker. 
  
  I really don’t recommend using precooked microwave bacon. The strips of bacon can be thick-cut bacon, or thin. Just choose your favorite bacon or try new bolder flavors.
   
• Scallions – If you don’t like the very distinct flavor that scallions have, try chives or shallots! Either will add that sharp, oniony flavor that we’re going for. You can also leave them out entirely.
  
• Cilantro – I know not everyone likes cilantro, so feel free to use flat-leaf parsley instead
  .
• Chili Powder – I like to use New Mexico chili powder for authentic chile heat, without the extra seasonings you find in regular chili powder. 
  
  But if all you have is the regular blend, that’s totally fine!
  
• Smoked Paprika – I don’t recommend substituting regular paprika for smoked paprika. 
  
  The smoked kind really has that, well, smoky flavor that defines this dish! It’s a must-have for this smoked jalapeno recipe.
  
• Cream Cheese and Cheddar Cheese – I like to keep things easy and classic with these two cheeses! 
  
  But almost any other shredded cheese can be swapped in for the cheddar. Feeling even more adventurous? Try feta or goat cheese!

For a little bit of heat, you an always add some cayenne pepper or red pepper flakes into the filling. It’s a game changer in the cooking process  and the spice level! 

I love adding simple ingredients for extra flavor here and there. It’s a simple way to keep this smoked jalapeño popper recipe tasting fresh and new! 

Smoked Jalapeno Tips and Tricks

Even though there are simple steps to making this great appetizer, there are a few tips to keep in mind. 

Before you know it, this smoked jalapeno poppers recipe will be done and ready to enjoy. 

• Close the peppers tightly. 

Before you start smoking jalapenos, soak some toothpicks in water and stick them right through your fresh jalapeño peppers. 

This will ensure your smoked bacon wrapped jalapeno poppers don’t fall apart.

• Shred the cheese fresh. 

You can really notice the difference when you use freshly shredded cheese versus the bagged stuff. It melts easier and has a sharper, more distinct flavor.

• Use room-temperature cream cheese. 

Save your forearm by letting the cream cheese come to room temperature before attempting to mix up the filling for your smoked stuffed jalapenos.

Storing and Reheating Leftovers

I’ll be absolutely shocked if you have any leftover smoked jalapeno poppers! When I break these out, they’re gone in minutes. 

If you do somehow have leftovers, just keep them in an airtight container in the fridge, for up to 3 days.

To reheat, pop those poppers back in the oven at around 350-400°F, until the bacon crisps back up and they’re warmed through to the center. 

Or, if you have an air fryer, that would be a fantastic way to reheat your smoked bacon wrapped jalapeno poppers.

You have options when it comes to reheating this easy appetizer. Any option above will be the best choice – and those little bites will be warmed up and ready again in no time! 

Smoked Stuffed Jalapenos FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Easy Smoked Jalapeno Poppers (Bacon Wrapped Recipe)

Smoked Jalapeno Poppers are absolutely “popping” with flavor! Different flavors and textures explode in your mouth with each and every bite!

Course Appetizer

Cuisine American

Method Smoker

Prep Time 15 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Total Time 3 hours hours

Servings 24

Calories 111cal

Author Donna Elick

Equipment

• smoker
• electric hand mixer
• mixing bowl
• heat-resistant silicone spatula
• cutting board

Ingredients

• 12 jalapeños
• 12 strips of bacon
• 8 ounces cream cheese room temperature
• 6 ounces sharp cheddar cheese shredded
• 1 teaspoon New Mexico chili powder
• 1/2 teaspoon smoked paprika
• 4 scallions chopped
• 1/4 cup chopped cilantro

Instructions

• Preheat the smoker to 225°F.
• Using a hand mixer fitted with a whisk attachment, whip the cream cheese in a medium size mixing bowl. Add the spices and shredded cheese, then mix again to combine.
• Fold in the scallions and cilantro with a rubber spatula.
• Cut the ends off of the jalapenos, halve, and remove membranes and seeds with a spoon.
• Fill each jalapeno halve with cheese filling, smooth flat, and wrap with a half piece of bacon.
• Place directly on the grill plates and smoke for 2-1/2 hours, or until the bacon becomes crispy.

Notes

Use blocks of cheese instead of pre-shredded cheese.

Nutrition

Serving: 1 | Calories: 111cal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 151mg | Sugar: 1g | Fiber: 1g | Calcium: 63mg | Iron: 1mg

Originally Published July 2022, updated and republished April 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Smoked Jalapeno Poppers (Bacon Wrapped Recipe) appeared first on The Slow Roasted Italian.

If you love jalapeño poppers and homemade mac, this is your dish! It’s one of my favorite recipes to whip up because I love the spice paired with the cheesy goodness.

The best part about making this easy jalapeno popper mac is that it can be a yummy main dish or an addition to any meal. 

The spicy jalapenos do add a little heat, but I like to think that it’s the right amount of heat paired perfectly with the cooked pasta.

This simple recipe has amazing flavor, and you can easily make this for game day or as a great recipe for a family meal or holiday dinner.

This is literally the ultimate comfort food and one of my favorite snacks to eat fresh and as leftovers! 

Jalapeno Popper Mac and Cheese

With a picky-eating family, mac and cheese is a staple in my house.  

Munchkin’s favorite dish is Cheese Lover’s Mac and Cheese with Broccoli, and Chad could eat Jack Daniel’s Smoky Bacon Mac and Cheese until the cows come home.  

But, I’ve been craving something different — I’ve been on a jalapeno popper flavor kick lately! 

As I set out to make our old favorite skillet mac and cheese, something happened. 

I opened the cheese drawer and found a pound of bacon. 

I knew that we had jalapenos in the veggie drawer (a staple in every Southwest home), and my head started spinning with the possibilities.  

The glorious cheese sauce for this jalapeno mac and cheese recipe is built on bacon drippings, sautéed jalapenos, and 3 different kinds of cheeses. 

It’s ready in just 30 minutes and will totally knock your socks off!

Ingredient Notes and Substitutions

• Cellentani Pasta – I love these little corkscrew noodles for jalapeno bacon mac and cheese! 
  
  That said you can use any type of pasta that you’d like — elbow macaroni or rotini work great too.
  
• Bacon – Opt for uncooked thick-cut bacon! You’ll want to cook it yourself on the stovetop, as the rendered fat does wonders for the creamy, cheesy sauce. 
  
• Jalapeno Peppers – You’ll need 4-6 large peppers with the seeds and veins removed. 
  
  I give a range as I know some people will like their jalapeno popper mac and cheese a bit more fiery than others! 
  
  Play around with the quantities until you get the heat you’re after.
  
• Milk – To add some body to the dish! I don’t recommend using water instead — it will definitely affect the texture and consistency. 
  
  If you want it even creamier, consider using Half & Half.
  
• Cheese – I’m using all Wisconsin cheese! You’ll need cream cheese, mild cheddar, and Colby Jack. 
  
  You could also play around with the types of cheese that you use if you’d like.

Tips for Making Jalapeno Mac and Cheese

• Bacon jalapeno mac and cheese for two.

This recipe yields about 6-8 servings. If you don’t want to make it for a crowd, simply halve the ingredients.

You’ll have enough jalapeno mac and cheese for two people, plus some leftovers for lunch!

• Thin sauce? Never fear!

Your jalapeno bacon mac and cheese will naturally thicken as it cools, so don’t stress about a thin consistency just yet.

If you find that the sauce becomes too thick, add ½ cup of milk until you reach your desired consistency. 

• Save some bacon for a garnish.

This jalapeno mac and cheese recipe is simply bursting with bacon — I don’t use an entire pound for nothin’! 

And I can’t say enough good things about adding a sprinkle of bacon bits as a garnish. Save a bit to add to the top before serving!

Storing and Reheating Leftover Bacon Jalapeno Mac and Cheese

Store leftovers in an airtight container in the fridge for up to 3-5 days.

You can reheat single servings in the microwave in 30-second increments until warmed through. Add a splash of milk or a bit of butter so that it doesn’t dry out!

Same goes for stovetop reheating. Add some milk and/or butter to the pan before adding your bacon jalapeno mac and cheese and heat over medium-low for about 10 minutes. 

Kitchen Tools You Will Need

• 8 Quart Stock Pot – Large enough to cook the pasta.
• A large skillet with a lid – To help your jalapeno popper mac and cheese cook evenly, a wide skillet works best.

Jalapeno Bacon Mac and Cheese FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Jalapeno Popper Mac and Cheese with Bacon Recipe

Jalapeno Popper Mac and Cheese features everything you love about poppers! My jalapeno mac and cheese recipe is so easy to make… and enjoy!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6 – 8

Calories 1083cal

Author Donna Elick

Ingredients

• 16 ounces dry cellentani corkscrew pasta
• 16 ounces thick cut bacon uncooked
• 2 tablespoons unsalted butter
• 4-6 large jalapeno peppers seeds and veins removed (diced)
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt + more for pasta water
• 1 teaspoon cayenne pepper
• 3 cups milk
• 8 ounces Wisconsin cream cheese cut into 8 pieces
• 4 ounces Wisconsin mild cheddar cheese 1 cup, shredded
• 8 ounces Wisconsin Colby-Jack cheese 2 cups, shredded

Instructions

• Bring an 8 quart covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
• Meanwhile warm a large 12” skillet over medium-high heat. Using clean kitchen shears cut bacon into bite size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
• While the bacon is cooking, shred cheeses and dice jalapenos.
• Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 tablespoons of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
• Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once melted add jalapenos and sauté until softened, 3-5 minutes. Add flour to skillet and whisk to combine. Add salt and cayenne pepper. Whisk to combine. Add cream cheese and stir until softened. Allow to come to a bubble for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble and add cheeses. Stir until cheese is melted and smooth.
• Reserve 2 tablespoons bacon.
• Add pasta to sauce and stir to combine. Add remaining bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
• Sprinkle with reserved bacon.
• Serve and enjoy!

Notes

Recipe can be halved. Simply use half of the ingredients.

Sauce will thicken as it cools. If sauce is too thick, add milk ½ cup at a time until it reaches your desired consistency.

Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding ½ cup of milk at a time until desired constancy is reached.

Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

Nutrition

Serving: 1 | Calories: 1083cal | Carbohydrates: 71g | Protein: 40g | Fat: 71g | Saturated Fat: 34g | Cholesterol: 168mg | Sodium: 1411mg | Sugar: 10g | Fiber: 3g | Calcium: 603mg | Iron: 2mg

Originally published September 2014, updated and republished September 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Jalapeno Popper Mac and Cheese with Bacon Recipe appeared first on The Slow Roasted Italian.

Jalapeno Popper Breakfast Taquitos are loaded with creamy eggs, jalapenos, bacon, sausage and ooey gooey cheese. They are perfectly satisfying and bursting with flavor. This simple recipe couldn’t possibly get much better than that. Except you can make these ahead and warm them up for the perfect weekday breakfast! SCORE!!!

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious breakfast or brunch recipe perfect for back to school, starring one of my favorite ingredients: Bacon!!!

It’s almost September and you know what that means. Back to school and hectic mornings. There is nothing better than a grab and go breakfast on a busy weekday. When I was a kid that meant those toaster breakfast pastries, today a grab and go breakfast has a whole different meaning.

We love hearty breakfast that can be made ahead and warmed up in the morning. I am pretty sure you know by now that I am not a morning person. Which could have something to do with binge watching my favorite show at night.

Needless to say make-ahead breakfast is really my thing. Like these breakfast pinwheels and overnight casserole these breakfast taquitos are a go-to family favorite that I can whip up when I have the time and store them in a ziptop bag in the freezer or the refrigerator and then just warm them up in the morning. That is what I call winning at adulting.

These breakfast taquitos are like your favorite breakfast and a jalapenio popper combined into one amazing grab and go breakfast!

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!

Enjoy!

With love from our Simple Kitchen to yours. 

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Jalapeno Popper Breakfast Taquitos

Jalapeno Popper Breakfast Taquitos are loaded with creamy eggs, jalapenos, bacon, sausage and ooey gooey cheese. They are perfectly satisfying and bursting with flavor.

Course Breakfast

Cuisine Mexican

Method Oven

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 286cal

Author Donna Elick

Ingredients

• 2 tablespoons unsalted butter divided
• 1-2 jalapeños to taste, seeds and veins removed, and finely chopped
• 8 large eggs
• 4 ounces cream cheese cut into bits and softened
• 1/2 teaspoon kosher salt
• 6 strips Jones Dairy Farm Hickory Smoked Bacon cooked and diced
• 4 links Fully Cooked Jones Dairy Farm Breakfast Sausage diced
• 1/2 cup shredded Colby Jack cheese
• 12 flour tortillas

Instructions

• Heat oven to 425°F.
• In a medium non-stick skillet, over medium-high heat, add 1 tablespoon butter and jalapenos. Cook the jalapenos, stirring occasionally, until softened, about 3 minutes.
• In a large bowl whisk together the eggs, cream cheese, salt and pepper. Whisk until well combined. There will still be small chunks of cream cheese, don’t worry that will melt into the eggs as it cooks.
• Reduce heat to medium, pour the mixture into the skillet and cook, stirring with a heat safe silicone spatula, flipping the egg curds until no longer runny. The eggs will remain creamy. Set aside.
• Melt remaining butter and brush the baking sheet. Reserve the remaining butter.
• Lay out 6 tortillas at a time and add a spoonful of eggs to the lower 1/3 of the tortilla. Sprinkle with sausage, bacon and cheese. Roll the taquitos tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet.
• Repeat until all of the taquitos are rolled, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, slide a toothpick through the taquito, side to side to secure the it and keep it from unrolling.
• Brush the taquitos with the remaining butter. Bake 10-15 minutes until the tortillas are crisp or the ends begin to brown.
• Serve and enjoy!

Notes

To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan into freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.

They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 15-20 minutes or until tortillas are completely warmed through. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 286cal | Carbohydrates: 16g | Protein: 11g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 158mg | Sodium: 560mg | Sugar: 2g | Fiber: 1g | Calcium: 111mg | Iron: 2mg

Breakfast is what Jones Dairy Farm does! Can’t get enough? Find more scrumptious breakfast and brunch recipes here. 

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Jalapeno Popper Breakfast Taquitos appeared first on The Slow Roasted Italian.

Have I mentioned I love cheese?  I am pretty sure it may have come up a time or two (or three).  If I could live on cheese I would be completely happy.  Lately I have been on a flavor kick. Cheese, jalapenos and bacon=yes!!!  Jalapeno poppers.  I can’t get enough of them.

I made jalapeno poppers on the grill last summer and decided to try those flavors in Jalapeño Popper Cheesy Pretzel Bombs they were so good I thought I would lose my mind!  Packed with ooey gooey cheese, bacon and jalapenos they are insanely delish.

Next came the Cheesy Bacon Jalapeño Popper Beer Bread moist and delicious flavorful bread was absolutely perfect.  Grilled cheese, French toast and everywhere in between makes this an amazing recipe.   

Bacon Jalapeno Popper Cheesy Bread

Craving a cheesy bread, I thought that this was the perfect place to transform my traditional garlic bread recipe into something spectacular. 

I mixed together cream cheese, cooked bacon, diced jalapenos and yummy cheddar cheese and spread it across a loaf of fresh french bread.  Once the bread is baked in the oven the cheese becomes melty and the flavors come together.  After 2 minutes under the broiler is becomes the incredible creation that you won’t be able to get enough of.

I tell you we ate almost the whole loaf.  Even munchkin said “this is sisey (spicy) but I really like it mommy”.  Score!  3 out of 3 make this a complete winner in my house and I am sure you will love it too!

Helpful Tips

• Shred the cheese yourself.
  Pre-shredded cheeses have additives to help keep the cheese from sticking together, called anti-caking agents. They also change the way the cheese melts and will cause thickening of your recipes. Skip the pre-shredded cheese and grate your own. I store it in a zip-top bag in the fridge and it keeps for several weeks.
• Soften the cream cheese.
  The cream cheese is easier to work with if it has been on the counter for 30 minutes.  But if you forgot you can whip them together with a hand mixer just as easily. 
• Bacon: 1 pound of uncooked bacon will yield about 12 ounces of cooked bacon.

Enjoy!
With love, from our simple kitchen to yours. 

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Bacon Jalapeno Popper Cheesy Bread

Ooey gooey cheddar and cream cheese, bacon and jalapenos come together to create the best cheesy bread you have ever sunk your teeth into.

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 – 10

Calories 532cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet

Ingredients

• 1 loaf baguette French bread
• 8 ounces cream cheese softened (See Notes)
• 12 ounces cooked bacon chopped (See Notes)
• 4 ounces pickled jalapenos
• 2 cups grated mild cheddar cheese

Instructions

• Preheat oven to 400°F.
• In a medium bowl combine the cream cheese, bacon, jalapenos and cheese. Stir until well combined.
• Cut the loaf of bread in half lengthwise. Spread the cheese mixture on the bread. Place on a baking sheet and bake for 15 minutes in preheated oven. Turn oven to broil for 1-2 minutes until cheese is bubbly.
• Remove from oven. Place on a cutting board and slice bread as desired. Serve and enjoy!

Notes

• Cream cheese is easier to work with if it has been on the counter for 30 minutes. But if you forget, you can whip them together with a hand mixer just as easily.
• Bacon: 1 pound of uncooked bacon will yield about 12 ounces of cooked bacon.

Nutrition

Serving: 1 | Calories: 532cal | Carbohydrates: 29g | Protein: 19g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 1093mg | Sugar: 4g | Fiber: 1g | Calcium: 259mg | Iron: 2mg

Originally published February 2014.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Bacon Jalapeno Popper Cheesy Bread appeared first on The Slow Roasted Italian.

Cheesy Bacon Jalapeno Popper Bread

How have we enjoyed our Jalapeño Popper Beer Bread you ask?  Let me count the ways. 

Fresh bread, toasted with butter, toasted with jelly, grilled cheese sandwiches,and believe it or not we even make FRENCH TOAST with this quick bread! 

Possibly the best French toast ever.  Perfectly toasted and caramelized on the outside and moist on the inside.  The maple syrup absolutely made the flavor pop.  Totally enough to blow your mind.  I have so many more ideas for this bread and I am very excited to make it again.

It stands on its own perfectly.  Made with cream cheese and beer it is incredibly rich and flavorful.  Bits of jalapeno and bacon speckle the bread and ribbons of melted cheddar cheese run through it.  If you do try any of my ideas of the bread I highly recommend the grilled cheese and french toast.  But, whatever you do you need to try this one!

Enjoy!
With love, from our simple kitchen to yours. 

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Cheesy Bacon Jalapeno Popper Bread

The best jalapeno poppers and bacon cheddar beer bread come together in this easy quick bread recipe for Cheesy Bacon Jalapeno Popper Bread!

Course Bread

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 377cal

Author Donna Elick

Ingredients

• 3 cups all purpose flour 363 grams
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/4 cup granulated sugar
• 8 ounces cream cheese softened
• 4 medium size jalapenos (seeded, deveined and diced)
• 12 ounces bacon cooked and chopped
• 1 cup mild cheddar cheese shredded
• 12 ounce bottle of beer I used Blue Moon
• 1 tablespoon butter or bacon drippings for pan

Instructions

• Preheat oven to 350°.
• Prepare 9×5 bread pan by greasing with butter or bacon drippings. Set aside.
• In a medium bowl combine cream cheese, jalapenos, bacon and cheese. Stir to combine. Set aside.
• In a large bowl, combine flour, baking powder, salt and sugar with a whisk. Make a well in the center. Add cheese mixture and beer. Gently stir mixture with a spoon until combined. Pour mixture into prepared bread pan.
• Bake for 50-55 minutes, until browned on top and thumps on the bottom. Remove from oven and place pan on a wire rack and allow to cool for 5 minutes. Remove bread from pan and allow it to cool on wire rack.
• Enjoy!

Nutrition

Serving: 1 | Calories: 377cal | Carbohydrates: 31g | Protein: 10g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 612mg | Sugar: 5g | Fiber: 1g | Calcium: 152mg | Iron: 2mg

Originally published February 2014.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Bacon Jalapeno Popper Beer Bread appeared first on The Slow Roasted Italian.

Southwestern Grilled Bacon Wrapped Jalapeno Poppers

Jalapeno poppers are the consummate appetizer.  But, have you considered them as the perfect side instead of fries?

Made on the grill you don’t even have to heat up your kitchen to make these fabulous southwestern bacon wrapped jalapeno poppers.

I love to grill sides when I am making burgers on the grill.  These are absolutely grill fabulous. You are going to love them.

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Southwestern Grilled Bacon Wrapped Jalapeno Poppers

Jalapeno poppers are the consummate appetizer. But, have you considered them as the perfect side instead of fries? nMade on the grill you don’t even have to heat up your kitchen to make these fabulous southwestern bacon wrapped jalapeno poppers.

Course Side Dish

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 14 – 18 Poppers

Calories 264cal

Author Donna Elick

Ingredients

• 18 medium jalapeno peppers
• 8 ounce package cream cheese softened
• 8 ounces colby jack cheese shredded
• 1 tablespoon Mrs Dash SW Chipotle Seasoning
• 1 pound bacon (1 slice per jalapeno)

Instructions

• Preheat grill to medium high.
• Slice jalapenos lengthwise from stem to tip, leaving the stem intact. Use a small spoon to scrape the seeds and veins from jalapenos.
• In a medium bowl, combine cheeses and seasoning. Gently squeeze the stem and tip of jalapeno to open the sliced pocket. Add about 1½ tablespoons of mixture to each jalapeno. Set aside.
• Wrap each jalapeno with a slice of bacon using 1 or 2 toothpicks to secure the bacon.
• Place poppers on the grill cut side down. YES, down. Once the top has cooked and the cheese starts to soften, use a spatula to loosen the bacon from the grill and flip. Cook until bacon is cooked through about 10-15 minutes.
• Serve and enjoy!

Notes

If you have a problem with flare-ups on your grill, place a piece of aluminum foil over the grill grates and set the poppers on top.

You can also bake these in the oven. Bake at 400F for 20-25 minutes.

Nutrition

Serving: 1 | Calories: 264cal | Carbohydrates: 4g | Protein: 9g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 53mg | Sodium: 364mg | Sugar: 1g | Fiber: 1g | Calcium: 147mg | Iron: 1mg

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