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October 21, 2021

Utz Kettle Classics Crispy Bacon Jalapeño Poppers

Utz Kettle Classics Crispy Bacon Jalapeño Poppers are a homemade version of everyone's favorite party snack. And what's not to love? The flavor, the crunch, the heat, the amazing colors... This recipe comes from our own Lindsey Kress with one of the best jalapeño popper recipes we've ever tried. The crunch factor is a game changer, and the combination of salty, spicy and smoky is like nothing you've experienced before.

They're so easy to make, they'll soon become a favorite appetizer on your party menu. They're bursting with crispy bacon flavor with melted cheese and a spicy jalapeño finish. This recipe is super easy to make and only has 7 ingredients. Plus, unlike the jalapeño poppers you might get at the store, these are easy and quick since they're baked in the oven instead of deep frying them.

Ingredients

  • 10-12 medium jalapeño peppers
  • 3 cloves of garlic, minced
  • 8 oz Monterey Jack cheese, shredded
  • 8 oz cream cheese, softened
  • ½ small yellow onion, minced
  • 3 tbsp cilantro, plus more for garnish
  • ½ bag of Utz Kettle Classics Jalapeño Chips, crushed

Directions

  1. Preheat oven to 375˚F.

  2. Arrange bacon on rimmed baking sheet in single layer and bake for about 35 minutes or until bacon has reached desired crispness. Once cooked, remove and allow to cool slightly.

  3. While bacon is in oven, prepare peppers. Half peppers and remove seeds. Place on a baking sheet with cut side up and set aside.

  4. Once bacon has cooled enough to handle, crumble or chop into small pieces.

  5. In a bowl, mix garlic, Monterey Jack cheese, cream cheese, onion, cilantro and bacon until combined.

  6. Scoop about 1-2 tablespoons of the filling into the pepper halves, scraping off the excess for a smooth, flat surface. Repeat until all peppers have been filled.

  7. Table 1-2 tablespoons of crushed chips and place on top of the filling of each pepper, pressing slightly to make sure they will not fall off during baking.

  8. Return peppers to the backing sheet. Bake for 5 minutes until the filling has started to melt and then turn on the broiler and broil briefly just until the filing bubbles. Watch carefully as to not burn the chips.

  9. Remove from the oven, sprinkle with cilantro and serve immediately.