Cold Jalapeno Poppers

These jalapeno poppers are always a hit! Unlike fried jalapenos, you can still taste the jalapenos and all the fresh ingredients in these.
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  • 8oz softened Cream Cheese
  • 1 Large Jalapeno Pepper diced with insides removed
  • 1 cup shredded cheddar + extra for garnish (about ½ cup)
  • 4oz Sour Cream
  • 2 cloves garlic minced
  • 2 tsp. Onion Powder
  • 1 tsp. Cayenne Pepper
  • 3 strips cooked bacon diced
  • 6 basil leaves diced (3 for filling, 3 for garnish)
  • ½ tsp salt, or to taste
  • ½ tsp pepper, or to taste
  • 14 jalapeno peppers


Slice 14 jalapenos in half. Clean out seeds and guts and rinse out the inside. Place jalapenos inside down on cookie sheet and broil for around 5 minutes, or until the skin has a few small brown spots. Pull out and set aside. In bowl, mix cream cheese, shredded cheddar, sour cream, garlic, onion powder, cayenne pepper, bacon, 3 diced basil leaves, jalapeno bits, and salt and pepper. One at a time, spoon filling into open halves of jalapenos. Once they are filled, top with rest of cheddar cheese and basil. Serve immediately or place in refrigerator. If you chill them, set them our for about 10 minutes before serving.