Have you ever been to a party where jalapeño poppers were being served, but they didn’t get eaten? The answer is likely NO. Everyone loves jalapeño poppers and this is possibly the easiest recipe you will ever make. People will be fighting over this dip like it’s the last jalapeño popper at the party. Enjoy folks!
Hot Tips: Double the amount of bacon and mix half in with the cheese for extra bacon flavor. Most of the heat in a hot pepper comes from the oils in the pith and seeds. If you want more spice, leave the pith and seeds in the jalapeños and add them to your dip.
- 3 slices bacon, crisped and chopped
- 5 jalapeño peppers, gutted and diced
- 4 8oz blocks cream cheese, softened
- 1 8oz block Colby jack cheese, shredded
- ½ tbsp ground black pepper
- 1 cup plain panko bread crumbs
- 1 bag of tortilla chips or thinly sliced baguette for dipping
- On the stove top, preheat your Stargazer Cast Iron skillet on low heat for 5-10 minutes before turning the heat up to medium. Add three slices of bacon to the skillet and cook approximately 3 minutes on each side until crisp. Remove the bacon from the skillet and set aside.
- Preheat your oven to 325°F. In a large mixing bowl, combine the diced jalapeño , softened cream cheese, ⅔ of the shredded Colby jack cheese and the ground black pepper. Mix with a spoon until the ingredients are thoroughly combined.
- Oil a large skillet and spread the cheese mixture in an even layer across the bottom. Sprinkle the remaining Colby jack cheese evenly across the top. Sprinkle the panko bread crumbs evenly across the top of the cheese. Transfer the skillet to the oven for 20 minutes.
- Chop the crispy bacon to your desired size. Carefully remove the skillet from the oven using pot holders to protect your hands. Sprinkle the bacon bits evenly across the top of the dip. Serve with tortilla chips or freshly sliced baguette.
Prep Time: 10 min
Cook Time: 25 min