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Jalapeño Poppers



• 18 large jalapenos, washed and cut length-wise
(NOTE: When you cut them, leave the stem on one of the halves, like a little tail. Be sure to protect your hands with plastic gloves!)
• 8 oz. good quality, regular cream cheese, softened
• 1 package dry Hidden Valley Ranch dressing mix
• 6 slices lean bacon, each slice cut into thirds


Take the pepper halves without the tails and clean out all the seeds and veins. For the halves with the tails, hollow them out only enough to hold the stuffing; you want heat in these. Mix the cream cheese and ranch dressing mix until well blended, and fill each pepper half, level–not mounded. Lay a bacon piece lengthwise on top of each popper, pressing down a bit to stick it to the cream cheese. Place on a sprayed cookie sheet and bake at 350 degrees for about 40-45 minutes. You want the peppers soft but not mushy and the bacon cooked.

Let people know the “hot as the devil” peppers have tails!

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