Jalapeño poppers. If you enjoy the gut-bombs that are classic, bacon-wrapped, jalapeno poppers, I think you'll love these shockingly light puffs. All the same flavors are there, especially when served with the easy cream cheese dip, and the prep is much easier. Cut the jalapenos in half lengthwise.

Cut jalapenos in half and remove seeds and veins. (Use gloves to work with peppers). Fill jalpenos with cream cheese and wrap a slice of bacon around each one. Appetizers are just what you need to start the party off right! You can have Jalapeño poppers using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Jalapeño poppers

You need 4 of - jalapeño peppers.
Prepare 2 of - strips of bacon.
You need 2 oz of - cream cheese.
You need 1 tsp of - Parmesan cheese.
It's 1 tsp of - minced garlic in water.
It's 1 tsp of - Worcestershire sauce.
You need 1 tsp of - sun dried tomato in olive oil.
You need 1 of - egg.
Prepare 1/4 cup of - flour.
It's 1/4 cup of - Italian bread crumbs.

Spray a baking sheet with cooking spray. Fresh Jalapenos are sliced in half and filled with a rich creamy cheese filling and topped with a crisp Panko topping. These poppers are baked until golden and bubbly for the perfect game day snack! Here's how to make these ultra-addictive homemade jalapeño poppers: Mix the cream cheese, parmesan cheese, cooked bacon, garlic, chives, and spices.

Jalapeño poppers step by step

Preheat oven to 350•F.
Cool bacon until crispy and drain using paper towels. Then crumble bacon in bites.
Mix together well: cream cheese, parm cheese, sun dried tomato, Worcestershire sauce, garlic, and bacon bites.
Place egg (scrambled), flour, and bread crumbs in each their own separate bowls for egg wash breading..
Cut jalapeños in half. Clean out seeds and membrane..
Stuff jalapeños with filling 1/2 tsp - 1 tsp each or as best fits..
In order; flour, egg, bread crumb the entire poppers and place on baking sheet. (I added a touch more bread crumbs on top but is optional).
Place in oven for 25 minutes. Crank the heat up to 500-550•F (I did 515•F) for about 5 minutes until top is nicely brown..
Serve with your favorite dipping sauce (ie, ranch or spicy ranch).

Halve the jalapeños and scoop out the seeds and membranes. The seeds are where the heat lives, so this helps keep the finished poppers mildly spicy (rather than super hot). These jalapeño poppers are lighter than most since they're baked, not fried, and bacon-free (more on that in a minute). These jalapeño poppers are stuffed with a fresh, herbed cream cheese mixture and topped with just enough cheddar cheese to turn golden. They are beyond delicious, and they're not greasy at all.