These stuffed jalapeños are made with just 5 ingredients and come together quickly! They’re the perfect appetizer for Super Bowl or New Year’s parties.
Cream Cheese-Stuffed Jalapeños
If you follow me on Instagram, you may have seen these Jalapeno Hotties before.
It was another game day, I think you’ve heard of it, a little thing called the Super Bowl, you remember…where Beyonce outperformed every other two-legged being on the planet? We had a couple of friends over, made some grub and ate and drank our fill.
While the centerpiece of that dinner was my dad’s classic Daddy’s Hamburgers, these Stuffed Jalapeños with Gorgonzola and Bacon have been weighing heavy on my mind. My friend Angie showed up with a gorgeous baking sheet full of them, and you can rest assured, there was not a single one left within a half hour of them exiting the oven.
Ever since then, this jalapeño poppers recipe has been tugging at my stomach strings. It’s one of those you keep telling yourself, “No, no, no. You don’t need to make those. Eat kale instead. Have an apple. Juice a beet.”
What do I say to that? Take one guess. Or should I say, take one look.
With another big playoff game putting an end to the build up of March Madness (BTW, why do they confuse us by pushing the orange ball finale into April?), I laugh in the face of the notion of eating anything too calorie conscious while cheering on cute college boys in shorts.
We all have our vices. I have several. Cheese and The Real Housewives of Beverly Hills are at the top of my list and are not mutually exclusive. Those RHOBH can get preeeeety cheesy. And I LOVE them for it.
When I texted Angie for the recipe for her stuffed jalapeño poppers, she said to use a plain cream cheese for the stuffing. But since I had a wedge of creamy gorgonzola in the fridge that needed something yummy to decorate I figured adding it to the cream cheese couldn’t hurt anything, now could it?
Hello, delish! The addition of gorgonzola—a sharp but somewhat sweeter blue veined cheese that hasn’t been aged as long as a more common blue cheese—gives a tart flavor that when coated with a swath of barbeque sauce becomes a sticky sweet, tart and blue spiced up treat.
What’s in These Stuffed Jalapeños?
You’ll need just 5 ingredients to make these seriously addicting gorgonzola and bacon jalapeño poppers. Here’s everything I used in these stuffed jalapeño poppers:
- Cream cheese
- Creamy gorgonzola
- Honey BBQ sauce
How to Make Stuffed Jalapeños
Slice the jalapeños in half and remove the seeds and ribs. Stuff with a mixture of cream cheese and gorgonzola.
Then, carefully wrap the cream cheese-stuffed stuffed jalapeños with the bacon and brush a little bbq sauce on top.
Sprinkle with a few extra crumbles of gorgonzola before baking the stuffed jalapeños. Take them out of the oven once the bacon is crisp to your liking.
What Type of Bacon Should I Use?
You can use any type of bacon you’d like. I prefer using a thick-cut pork bacon, but I’m sure turkey bacon would work just as well.
Can I Use Low-Fat Cream Cheese?
Most likely, yes, but I prefer the full-fat kind that comes in a brick.
Tips for Making Stuffed Jalapeños with Bacon
1. If you’re looking for a little more heat, don’t remove all of the veins of the jalapenos or maybe keep a few sprinklings of seeds. That’s where all the heat lives. Which leads me to the reason for my next tip.
2. When seeding these hotties, consider using food handlers gloves. I didn’t, and neither did Smudge as she was saving seeds to plant in the garden, which resulted in a half hour of her walking about with a wash cloth pinned to her eye and ice cubes soothing the burning side of her mouth and then my mouth catching on fire every time I licked the cream cheese mixture from my fingers. It’s your choice.
3. If you really want to try something utterly decadent, think about adding lump crab meat or chopped shrimp or even diced chicken to the cream cheese mix. Dinner done.
4. I have a few leftovers I’m coveting and have a secret plan for. I’m going to boil up a pot of pasta, chop up the leftovers, and wha-la! Pasta ala Popper will soon be born.
More Super Bowl Appetizers You’ll Love
- Cheesy Texas Trash Dip
- Slow Cooker Sriracha Meatballs
- Garlic Butter Pepperoni Pizza Rolls
- Slow Cooker Little Smokies
- Bacon Beer Cheese Dip
- Pigs in a Puff Pastry Blanket
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats..
Stuffed Jalapenos with Gorgonzola and Bacon
- 10 large jalapeños
- 8 ounce package cream cheese , at room temperature
- 1/2 cup creamy Gorgonzola
- 12 ounce package sliced bacon
- 1/2 cup honey barbeque sauce
- Preheat the oven to 400 degrees F.
- Slice the jalapenos in half from the stem to the point and using a sharp paring knife cut around all of the seeds and stems then using a small spoon, scoop out all of the insides. Set the jalapeno halves on a baking sheet lined with foil cut side up.
- Stir the softened cream cheese in a small bowl. Crumble the Gorgonzola cheese into the cream cheese and stir gently to combine then spoon into the jalapeño halves.
- Slice the bacon strips in half lengthwise and then wrap each jalapeño with a slice of bacon.
- Slather a bit of barbeque sauce on each of the bacon slices and then sprinkle a few additional crumbles of Gorgonzola on top.
- Bake for 25-30 minutes or until bacon crisps up to your liking. Remove from oven and serve warm.
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