Chef Becky’s Bacon & Corn Stuffed Jalapeno Poppers

19 Apr Chef Becky’s Bacon & Corn Stuffed Jalapeno Poppers

Print Friendly, PDF & Email

Bacon is one of my favorite ingredients! In this recipe, I stuff large jalapenos with a sinful mixture of cream cheese, bacon, corn, ranch dressing, and spices…and topped with a crunchy seasoned breadcrumb mixture…. Bake and serve for your next tailgater!

Bacon and Corn Stuffed Jalapeno Poppers

  • 12 large jalapenos, cut in half and seeded
  • 8 ounces cream cheese, softened
  • 1 cup sharp cheddar cheese
  • ½ cup bacon bits
  • ¾ cup corn, thawed
  • 1 ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons ranch dressing

Topping

  • ½ cup panko bread crumbs
  • ½ cup parmesan cheese
  • 2 teaspoons garlic salt
  1. Wearing gloves, cut the tops off the jalapenos, and cut in half lengthwise.
  2. Make the filling by softening the cream cheese and then adding the following: cheddar cheese, bacon bits, corn kernels, 1 ½ teaspoon cumin, kosher salt, cayenne pepper, and ranch dressing. Fill the jalapeno halves with this mixture. Place on a foil lined cookie sheet.
  3. Make the topping by combining the panko bread crumbs, parmesan cheese, and garlic salt. Sprinkle topping over the jalapenos.
  4. Bake in a 375 degree oven for 30 minutes.