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“I was going to make some Jalapeno Poppers for a potluck we were going to and decided to try it this way. Thought it would be easier than trying to fill and bread the jalapenos. I just kind of made it up as I went along and everyone that tried it asked for the recipe.”
READY IN:
25mins
SERVES:
30
YIELD:
3-4 cups of dip
UNITS:
US

Ingredients Nutrition

  • 15 jalapenos, cut in half and seeded
  • 2 packages of softened cream cheese
  • 2 cups shredded cheddar cheese
  • 6 slices bacon
  • 2 tablespoons sour cream
  • 1 -2 tablespoon bacon fat
  • 2 12 teaspoons garlic salt

Directions

  1. Preheat oven to 400.
  2. Wash and slice jalapenos in half and take the seeds out and place on a cookie sheet. Coat with a small amount of oil, and roast for 20 minutes.
  3. While jalapenos are roasting fry bacon until crispy, let it cool.
  4. Chop the jalapenos into small pieces using a chopper or can be by hand.
  5. Mix with a jalapenos, bacon, cream cheese, sour cream, bacon fat, shredded cheese and garlic salt. Chill and serve with crackers. I used wheat thins. Yummy!

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