How spicy are jalapeno peppers?

There is an official heat scale for peppers, and it's called the Scovill Scale. Jalapenos are on the milder end of the scale, at about 2500 on the scale. That's spicy, but still okay for spice wimps like me! If you want to go milder, go for Anaheim or Poblano peppers. If you want to bring on the spice, Serrano peppers start at 10,000 on the Scovill Scale. 🔥

Where can I find jalapeno peppers?

Jalapenos (and some of their pepper cousins) are in the produce section of your supermarket. You want the fresh ones for this recipe.

Do I really need to wear gloves when I am cutting up the peppers?

YES. YES YOU DO. I speak from experience.

What kind of barbecue sauce should I use for this recipe?

Any kind you like! I am a mustard bbq sauce fan, but honestly your favorite bbq sauce is the one you should use. And you can also leave it out if you want to - it is totally optional.

Can these be made ahead?

They can! But they should be enjoyed the same day at some point.

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Baked Jalapeno Poppers

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5 from 2 reviews

This easy recipe for jalapeno poppers is perfect for your next tailgate. Or party. Or just when you want a spicy, cheesy snack!

Author: Kate Morgan Jackson
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 36 poppers 1x
Category: Appetizer
Method: Oven
Cuisine: Tex-Mex

Ingredients

Scale

18 slices bacon, cut in half
18 fresh jalapenos
1 8 ounce package cream cheese
1/2 cup grated cheddar cheese
1 scallion, sliced
1/4 cup barbecue sauce (optional!)

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Instructions

Preheat your oven to 400 and line a rimmed baking sheet with parchment paper or foil. Lay the bacon in a single layer on the pan and cook for 10 minutes. Your bacon will be partially cooked but still pliable and perfect for wrapping. Keep the oven on after you take the bacon out to cool.
Combine the cream cheese, cheddar and scallions in a bowl until combined. Set aside.
PUT ON GLOVES! (I get the box of latex surgical gloves at CVS. They are perfect for this sort of thing).
Cut the jalapenos in half length-wise and take out the seeds and membranes with a spoon or your gloved fingers.
Stuff each jalapeno half with cheese mixture.
Wrap each bacon half-slice around the pepper and secure with a toothpick.
Now and only now may you remove the gloves.
Now is the time to brush them with bbq sauce if you want to. Bake in the 400 degree oven for 20 to 25 minutes or until bacon is cooked and sizzling.
These poppers can be served hot or at room temperature, if they last that long!

Notes

- Jalapeno Peppers: Jalapenos are on the milder side, pepper-wise, although if you eat them raw with the seeds intact they can still pack a fair amount of heat! This recipe calls for both taking out the seeds (the hottest part) and baking them, which makes them milder. Look for the smallest jalapenos you can find so that they are perfect nibble size…you can find them in the produce section of your grocery store.

- Gloves: Okay, these aren’t an actual ingredient, but I highly, HIGHLY recommend wearing them while you are prepping the peppers. There is nothing like getting jalapeno juice on your fingers and then absentmindedly touching your eye. OUCH.

- Bacon: Use the regular thin sliced bacon for this recipe – thick sliced is a little too heavy for this recipe.

- Barbecue Sauce: This is optional, but if you want to add a little extra flavor to your poppers, you can brush them with your favorite bbq sauce before you bake them. Sometimes I do this and sometimes I don’t!

Find it online: https://www.framedcooks.com/jalapeno-poppers/