This post for Baked Jalapeno Poppers was sponsored by Ello.
Looking for an easy party recipe that’s perfect for any occasion? This bacon and cream cheese jalapeno poppers appetizer is not only super tasty, you won’t believe how easy they it to make. Plus, find out my secret to storing them so that they’ll be just as good the next day too!
Baked Jalapeno Poppers
How did I make it this far in life without ever having tasted jalapeno poppers? I was at a family gathering recently when I tried them for the very first time. My uncle Ed had made them and I was totally hooked…I had to have the recipe!
He gave it to me but I made the mistake of thinking I’d just remember it off the top of my head. I may be an expert at remembering song lyrics from the 1980’s but give me recipes or driving directions and I’m totally lost! The fact that I was drinking wine probably didn’t help much either.
When I wanted to recreate his jalapeno poppers recipe for a party, I decided to improvise a little. No recipe, no problem!
Once we got home, I made a quick trip to the store for ingredients. I did a little pre-prep but since I wasn’t planning to make the full recipe until the next day, I stored the jalapenos away until I was ready for them.
This meant that I’d finally get to use my new Ello storage containers! I get pretty excited about new stuff for my kitchen and these are my latest addition. How cute are these?! Ello products are known for being colorful and fun and these storage containers are the most stylish storage containers I’ve ever seen. Okay, they’re actually the ONLY stylish storage containers I’ve ever seen.
They’re not just stylish though. Not only do these Ello containers look 100% better than the old plastic ones I’ve been using, they’re made of glass so they’re just better all around. They won’t stain or smell and food just tastes better when it’s stored in glass!
The colorful, silicone sleeve protects the glass from scratching or chipping and also makes it super easy to figure out which lid goes with which container. No more guessing! Since the air tight lids are color coordinated, you don’t even have to think about it. I’m all for anything that makes my life easier!
Ello containers also make it easy to reheat leftovers, I can just pop the lid off and put the container right in the oven or microwave, silicone sleeve and all. When I’m done, it all goes straight into the dishwasher. Who has time to wash all their dishes by hand, right? Want to freeze your leftovers? Just pop the lid back on and stick the whole thing in the freezer.
I also love having just the right size for what I need. I used the bigger container for my prepared jalapeno peppers…
and a smaller Ello container for the leftover ones.
Note: Not long after this post was published, I noticed that one of the clips on the small lid no longer closed properly. Soon after that, a clip on one of the other lids broke, followed by a third. While I still really love these containers, that’s something you may want to look into.
Ready to try these easy baked jalapenos with bacon? Let’s get started!
Easy Baked Jalapeno Poppers With Bacon
Start by cutting the jalapenos in half and removing the seeds. I like to multi-task so I had my bacon cooking at the same time.
In a small bowl, combine crumbled bacon pieces, cheddar cheese and softened cream cheese. Add salt and pepper to taste and mix well.
Fill jalapenos with cheese and bacon mixture.
Bake for approximately 20 minutes, until the cheese starts to bubble and turn golden. Sprinkle a few more bacon crumbles on top (because there’s no such thing as too much bacon) and serve.
This is seriously the best cream cheese jalapeno poppers recipe! They were SO good that’s it’s hard to believe just how easy they were to make.
If you really want to spice these up, you can try using jalapeno flavored cream cheese. In fact, this is one of those recipes that you could make a gazillion different ways to make baked jalapeno poppers for any occasion.
We had a few extra so I put them in the refrigerator overnight. Luckily I had the perfect container to store them in!
Thanks to my Uncle Ed for inspiring this recipe. While I switched it up a little and made it my own, I think he’d be proud!
Nutrition Information: Yield: 2
Amount Per Serving: Calories: 291 Saturated Fat: 13g Cholesterol: 73mg Sodium: 388mg Carbohydrates: 2g Sugar: 1g Protein: 11g
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