Open Faced Jalapeño Poppers


  • 2 cups Colby-jack or Mexican blend cheese, shredded
  • 8 ounces cream cheese, softened
  • 1⁄4 cup bacon crumbles, cooked
  • 1⁄2 teaspoon chili powder
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon garlic powder
  • 12 – large fresh jalapeño peppers (about 1 pound), cut in half lengthwise and seeded.


  1. Preheat the oven to 300°F and spray an aluminum foiled sheet pan with oil.
  2. Add all the ingredients, except the peppers, to a bowl and mix well to combine.
  3. Working over a sheet pan, spoon the cheese mixture into each of the 24 seeded jalapeño halves, overfilling them slightly.
  4. Bake for about 30 minutes before serving hot.