• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Every Kitchen

Telling food stories, one kitchen at a time

  • Home
  • About Me
    • About Me
    • Life in the Kitchen
    • Kitchen Philosophy
  • Healthy Recipes
    • gluten free
    • lightened up
    • sugar free
    • vegan
  • All Recipes
    • bread and breakfast
    • lunch
    • dinner
    • desserts
    • drinks
    • snacks & appetizers
    • favorites
  • Nav Social Menu

    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter

Mom’s Jalapeño Poppers

August 1, 2014 by theeverykitchen@gmail.com 2 Comments

Mom's Jalapeno Poppers at www.mybottomlessboyfriend.com
My mom makes awesome jalapeño “poppers” in the summer with her homegrown jals. They aren’t breaded and deep-fried like the kind out of the box (although, who doesn’t like those?) — they’re oven-baked. Even so, they are far from being healthy. And I can never, EVER stop at just one. Or two. And rarely can I stop at three.

On the way to family dinner at my parent’s house last weekend, the BBF says, “I hope your mom makes those jalapeños!” And in that moment, I saw an opportunity to remind him just how great I am.


Making Mom's Jalapeno Poppers at www.mybottomlessboyfriend.com
And so a lightened up (but not entirely light) version of Mom’s Jalapeño Poppers was born.

Here’s her recipe and how I changed it. 

Mom’s Jalapeño Poppers

  • Brick cream cheese (Neuftachel cheese)
  • Handful shredded parm or other shredded cheese (2% sharp cheddar)
  • Garlic clove
  • Scallion or two
  • 2 hotdog-size chorizo fried in a pan and chopped (I left it out)
  • Maybe garlic salt
  • Maybe Texas Pete
  • Maybe ground pepper
  • Jalapeños, cut in half lengthwise, seeds scooped out for milder spice
  • Bacon, cut in halves (center cut, cut in thirds)

Preheat oven to 350ºF. Line a baking sheet with foil. Place a pan grate or cooling rack on top of the foil.

Mix all ingredients together except jalapeños and bacon. Fill jalapeños with cheese mixture. Top each jalapeño with bacon slices.

Place jalapeños on prepared baking sheet and bake for 30 minutes or until the cheese is bubbly and the bacon is crisp.

Making Mom's Jalapeno Poppers at www.mybottomlessboyfriend.com
When you cook it like this, the bacon fat drips down into the cheese and pepper. Next time, I might cook the jalapeños and the bacon separately, so I can drain off a lot of that bacon grease. Then just press a peice of crispy, dry bacon into the melted cheese.

Mom's Jalapeno Poppers at www.mybottomlessboyfriend.com
The BBF didn’t know that I made these jalapeñoes with slightly healthier ingredients. They were a little different than Moms, but I don’t think either of us were left wanting. I’m going to say the BBF gave them a 5/5 rating, as he did rave about them and eat almost the whole plate. I also give them a 5/5 rating! A little lighter and everyone’s still happy. 🙂

More from my site

  • Tomato and Goat Cheese TartTomato and Goat Cheese Tart
  • Cranberry Cream Cheese Dip with Candied PecansCranberry Cream Cheese Dip with Candied Pecans
  • Smoked Salmon Salad BitesSmoked Salmon Salad Bites
  • Peach Cake with Brown Sugar FrostingPeach Cake with Brown Sugar Frosting
  • 7-Layer Sheet Pan Nachos7-Layer Sheet Pan Nachos
  • Cool Summer Veggie PizzaCool Summer Veggie Pizza

Filed Under: gluten free, snacks and appetizers Tagged With: cream cheese, jalapenos

Previous Post: « Tomato and Goat Cheese Tart
Next Post: Blueberry Tart with Walnut Crust »

Reader Interactions

Lemon Feta Chicken Sliders

The secret to my recipe for Guinness Chocolate Cake with Bailey's Buttercream is to reduce the stout first to give you a deeply malted and moist crumb. The frosting adds just enough excitement without stealing the show and the end result is a cake you can't resist eating... even for breakfast! | theeverykitchen.com

Guinness Chocolate Cake with Bailey’s Buttercream

My recipe for Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles takes only 20 minutes, start to finish. Tender, buttery, perfectly prepared salmon will make you salivate before it melts in your mouth. | theeverykitchen.com

Sheet Pan Salmon, Bok Choy, and Sweet Potato Noodles

Toasted Pistachio Orange Biscotti is well-balanced with citrus notes. Toasty, a-little-bit-salty pistachios really steal the show. This recipe pairs well with a large pot of coffee. | theeverykitchen.com

Toasted Pistachio Orange Biscotti

Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless. #boozy #pie #dessert | theeverykitchen.com
Cranberry Cream Cheese Dip with Candied Pecans is the perfect appetizer recipe for all your fall gatherings. It takes just 10 minutes to prep and makes enough to feed a crowd. #glutenfree #appetizer #holidayrecipe | theeverykitchen.com
Easy Oven Tandoori Chicken has a sweet and smoky slow heat. The flavors may be complex, but the recipe is quite easy! #paleo #glutenfree #sugarfree | theeverykitchen.com
Make breakfast healthier, tastier, and more satisfying with simple swaps. Sweet Potato, Kale, Mushroom Hash features cholesterol-free corn oil. #ChooseMazola | theeverykitchen.com
The best thing about this recipe for Air Fryer Falafel Burgers? Toss up between that crisp crumb and the tender, hot chickpea exploding inside. | theeverykitchen.com

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Food Advertising by logo
Food Advertising by logo

About Danielle

Danielle is a registered dietitian and the story teller behind The Every Kitchen. Three things that inspire her: Her parent's kitchen table, the way food nurtures relationships and nourishes souls, damn good chocolate chip cookies. EVERY KITCHEN has a story and Danielle shares them, one kitchen at a time. Read More…

Food Advertising by logo

Copyright © 2023 · Foodie Pro & The Genesis Framework