Ingredients:
Jalapeños – About 12–15, depending on size (enough to fill a bundt pan)
Mexican Cheese Blend – Two 12-ounce bags
Cream Cheese – One 8-ounce block
Garlic Powder – 1 teaspoon
Smoked Paprika – 1 teaspoon
Salt – ½ teaspoon
Bacon Bits – Optional, to taste
Breadcrumbs – Optional, for a crispy topping
Instructions:
1. Prep the Jalapeños:
Wash the peppers and slice off the tops.
Carefully core and deseed them using a small knife.
Stand them upright in a bundt pan like little green towers, ready to be filled.
2. Mix the Filling:
In a large bowl, combine the Mexican cheese blend, cream cheese, garlic powder, smoked paprika, and salt.
Stir until you get a thick, well-blended cheese mixture.
3. Stuff the Peppers:
Fill each jalapeño generously with the cheesy filling. Don’t be shy!
4. Top It Off:
Sprinkle extra cheese and bacon bits over the tops.
Add breadcrumbs for an added crunch, if desired.
5. Bake to Perfection:
Preheat your oven to 425°F (220°C).
Bake the pan of stuffed jalapeños for about 20 minutes, or until the tops are bubbly and golden.
6. Cool and Serve:
Let them cool slightly before serving. These poppers are amazing warm but can also be reheated for snacking later.
Tips:
Got a bumper crop of jalapeños? This recipe is the perfect way to use them up.
The bundt pan trick lets you make a bunch at once — ideal for parties or backyard get-togethers.