Smoked Gouda and Applewood Baked Jalapeño Poppers

A creamy twist on the classic jalapeño popper, originating from the Southern States of America, with the perfect balance of smoky cheese and crunchy, flavorful pepper.

🛒 Ingredients

• 12 count Jalapeño peppers
• 1 1/2 cups Smoked Gouda cheese
• 8 oz Cream Cheese
• 1/4 cup Chopped fresh cilantro
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Garlic powder
• 6 tablespoons Bacon bits
• 2 tablespoons Olive oil
• 4 tablespoons Butter, softened

👨‍🍳 Instructions

1. 1

   Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. 2

   Step 2: Slice the tops off the jalapeños, leaving the stems intact. Scoop out the seeds and membranes.

3. 3

   Step 3: In a bowl, mix the cream cheese, smoked Gouda cheese, cilantro, salt, black pepper, and garlic powder until smooth.

4. 4

   Step 4: Stuff each jalapeño with the cheese mixture, dividing it evenly among the peppers.

5. 5

   Step 5: Sprinkle the bacon bits on top of each stuffed jalapeño.

6. 6

   Step 6: Place the stuffed jalapeños on the prepared baking sheet, leaving about 1 inch of space between each pepper.

7. 7

   Step 7: Drizzle the olive oil over the jalapeños, then sprinkle with softened butter.

8. 8

   Step 8: Bake for 25 minutes, or until the cheese is melted and bubbly.

9. 9

   Step 9: Remove the jalapeños from the oven and let them cool for a few minutes.

10. 10

    Step 10: Serve warm, garnished with additional cilantro if desired.

💡 Pro Tips

To prevent the cheese from oozing out, gently twist the stems of the jalapeños when filling. To make ahead, prepare the filling and stuffed jalapeños up to a day in advance, then bake just before serving.

📊 Nutrition per Serving