EASY BAKED Jalapeño Poppers | Villa Cocina

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon has less fat.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are gluten-free and healthier.

Pick large jalapeño peppers, or mini sweet peppers for a non-spicy option.

Make a cut right under the stem area and another over the tip, connecting both cuts to remove a rectangle shape along with seeds and veins.

Trim off some of the veins from the rectangle cut without cutting through the pepper.

Set the cleaned jalapeños aside.

Mince half of a small yellow onion (about half a cup) and half a bell pepper (also about half a cup), removing seeds and stem first.

Press two large garlic cloves into the bowl or mince them.

In a large bowl, combine the minced onion, bell pepper, garlic, 8 ounces of softened cream cheese, 1 cup of shredded mozzarella cheese, and 1/2 cup of Cotija cheese.

Add 1/4 teaspoon of kosher salt and black pepper to taste, mixing until well combined.

Preheat the oven to 400 degrees Fahrenheit.

Stuff the jalapeños generously with the cheese mixture, placing the tops back on slightly pressed down with extra filling oozing out.

Wrap each stuffed jalapeño with about 1.5 slices of bacon, securing the ends with toothpicks at both the bottom and top.

Line a sheet pan with aluminum foil and place a rack on top.

Place the wrapped jalapeños on the rack and bake in the oven for about 30 minutes until fully cooked, lightly brown, and gently bubbling.

Let cool for about five minutes before serving, and remember to remove the toothpicks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens