A great way to utilize excess jalapeños is by making and freezing delicious jalapeño poppers, which are not only a fantastic appetizer but also a fun treat for gatherings. By preparing a batch and freezing them, you can enjoy these savory snacks throughout the year, pulling them out for later enjoyment during the holidays. Whether it’s for a cozy family gathering, a festive Thanksgiving dinner, or lively Christmas and New Year’s celebrations, these poppers offer a delightful burst of flavor that brings a taste of your garden to the table. Plus, they are easy to make!
As the growing season comes to an end and there is still an abundance of jalapeños in the garden, it can be disheartening to see these vibrant peppers go to waste. Beyond using them in salsas, jams, and fresh eating, a fantastic way to both preserve their freshness and enjoy them later is by making simple jalapeño poppers.
These poppers not only provide a delicious snack but also offer a satisfying way to use up a surplus of peppers. By preparing them now, you can create a delightful treat that can be frozen and enjoyed year-round, ensuring that the flavors of your garden are not lost as the season changes. This garden to table approach can make the most out of what you have grown.
Warning! Be sure and wear gloves when seeding and de ribbing the jalapeños. Eye protection can also be helpful.
I throw all my seeds and ribs into a bowl and the chickens love them!
Depending on the size of your jalapeños and bacon, cut bacon into thirds or halves and secure them with toothpicks to ensure they hold together during cooking. If you find that you run out of bacon before you run out of peppers, don’t worry at all; plain cheese filled poppers are just as delectable and offer a creamy contrast to the heat of the peppers.
This recipe can easily be doubled or tripled depending on your jalapeño harvest.
After the peppers are all prepared, line them up closely, but not touching on a parchment lined baking sheet to flash freeze. If you have a hankering, throw a few fresh poppers in the oven to enjoy now.
When freezing, after they have been flash frozen, simply slide the stuffed peppers into gallon sized ziplock bags, taking care to not puncture the bag with the toothpicks. Double bagging can help also. Then place back in the freezer and pull out what you need for your occasion. I always line my baking sheet with parchment for easier cleanup.
Ingredients
Method
- Wearing gloves, cut the jalapeños in half lengthwise. Keeping the stem intact on one side of the jalapeño. Scrape out the seeds and ribs and discard.
- With a hand mixer, mix together cream cheese, parmesan, oregano, garlic, onion, and salt in a bowl. Lastly, stir in the cheddar.
- Fill each jalapeño with cream cheese mixture so that it's flush with the top of the pepper.
- Cut the bacon into strips about 4 inches long. (Depending on jalapeño size) Wrap/spiral a bacon piece around each jalapeño half. Gently stretching the meat as you go. Use a couple of toothpicks to secure each end of the bacon.
- Place the assembled popper on a parchment paper-lined pan. Repeat. If you run out of bacon before jalapeños, cheese stuffed poppers without bacon are still excellent!
- Flash freeze the poppers on the parchment lined pan, then transfer to a freezer bag for storage.
- Baking Poppers
- To enjoy, Preheat the oven to 400°F
- Place frozen jalapeño poppers on a parchment-lined pan. Cheese-side up! Bake for 30 minutes, or until the bacon is brown and crispy.
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XO, Carly
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