Jalapeño Poppers with Sun-Dried Tomatoes

I think there is an unwritten law here in Texas that if you get any number of people together to grill, someone needs to bring jalapeño poppers. They are a true party staple and a major crowd pleaser. While these poppers are easy to make, they are a little time consuming. But don’t worry, just assemble ahead of time and refrigerate them over night. This way you don’t have to worry about crying during your party because you forgot to wash your hands and accidentally touched your eyes… No, that’s never happened. 


Everyone seems to have their own recipe, I add sun-dried tomatoes to mine to make things interesting. Feel free to mix things up and play around with your filling. Heck if you want to get real fancy you can throw in that leftover brisket you have in the fridge (yeah, right. Like anyone ever has “leftover” brisket). If you want to make things extra spicy, save some of the seeds and mix them into the cheese filling. This is where the real heat is.

Poppers are great on the grill, too. Instead of using toothpicks, thread the poppers on skewers. Just be sure that you wrap the jalapeños well with the bacon so that all the cheese is covered. This will keep it in place when you go to flip them.


Oh, word to the wise, do not touch your eyes after handling jalapeños. It’s not going to be a fun time if you do.


Sun-Dried Tomato Jalapeño Poppers
Yields 24
Jalapeño poppers stuffed with cheese and sun-dried tomatoes.
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
  1. 12 fresh jalapeño peppers, cut in half lengthwise with seeds removed
  2. 8 ounces cream cheese, softened to room temperature
  3. 1 cup shredded cheddar cheese
  4. 2 cloves garlic, minced
  5. Salt and Pepper to taste
  6. 2 ounces sun dried tomatoes, minced
  7. 12 slices bacon, cut in half
  8. 24 toothpicks
  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone backing mat.
  2. Using a mixer, beat the cream cheese, cheddar cheese, garlic, tomatoes, and any other mix-ins that you desire. Season with salt and pepper. Spoon filling equally among all 24 jalapeño halves.
  3. Take half a slice of bacon and wrap the jalapeño. Stick a toothpick through the center to hold everything in place. Arrange the jalapeños on the baking sheet and bake for 25 minutes or until the bacon is crisp. If you like things extra crispy, you can turn the broiler on for a minute or two. Just be sure not to stray too far. The bacon will burn if left unattended.
Carissa Designs http://carissadesigns.com/

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