Dill Pickle Jalapeño Poppers
Dill Pickle Jalapeño Poppers
Ingredients
For the Poppers
- 12 jalapeño peppers, halved lengthwise and seeded
- 6 slices bacon, cooked crispy and finely chopped
- 1/2 cup dill pickles, finely chopped
- 1 shallot, finely minced
- 1 cup shredded cheddar cheese
- 8 ounces cream cheese, softened
- 1 teaspoon Cholula Hot Sauce, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon smoked paprika, for topping
For Serving
- 1/2 cup creamy dipping sauce, such as ranch or blue cheese dressing, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a medium mixing bowl, combine the softened cream cheese, chopped crispy bacon, chopped dill pickles, minced shallot, shredded cheddar cheese, Cholula Hot Sauce, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and form a creamy, chunky filling.
⏱️ 10 min
- 3
Carefully fill each hollowed-out jalapeño half generously with the cream cheese mixture. Arrange the filled jalapeños on the prepared baking sheet.
⏱️ 10 min - 4
Lightly sprinkle the tops of the filled jalapeño poppers with smoked paprika for color and an extra layer of flavor.
⏱️ 2 min
- 5
Bake for 18-22 minutes, or until the jalapeños are tender, the filling is bubbly and lightly golden, and the cheese is melted. For a slightly charred finish, you can briefly broil them for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 400
- 6
Remove from the oven and let cool for a few minutes before serving. Serve hot with your favorite creamy dipping sauce on the side.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Dill Pickle Jalapeño Poppers
Ingredients
For the Poppers
- 12 jalapeño peppers, halved lengthwise and seeded
- 6 slices bacon, cooked crispy and finely chopped
- 1/2 cup dill pickles, finely chopped
- 1 shallot, finely minced
- 1 cup shredded cheddar cheese
- 8 ounces cream cheese, softened
- 1 teaspoon Cholula Hot Sauce, or to taste
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon smoked paprika, for topping
For Serving
- 1/2 cup creamy dipping sauce, such as ranch or blue cheese dressing, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a medium mixing bowl, combine the softened cream cheese, chopped crispy bacon, chopped dill pickles, minced shallot, shredded cheddar cheese, Cholula Hot Sauce, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated and form a creamy, chunky filling.
⏱️ 10 min - 3
Carefully fill each hollowed-out jalapeño half generously with the cream cheese mixture. Arrange the filled jalapeños on the prepared baking sheet.
⏱️ 10 min - 4
Lightly sprinkle the tops of the filled jalapeño poppers with smoked paprika for color and an extra layer of flavor.
⏱️ 2 min - 5
Bake for 18-22 minutes, or until the jalapeños are tender, the filling is bubbly and lightly golden, and the cheese is melted. For a slightly charred finish, you can briefly broil them for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 400 - 6
Remove from the oven and let cool for a few minutes before serving. Serve hot with your favorite creamy dipping sauce on the side.
⏱️ 3 min