These Bacon Ranch Jalapeno Poppers are certain to bring the heat to your appetizer menu. Bonus, they're baked not fried.
Bacon Ranch Jalapeno Poppers
Don't ya just love jalapeno poppers? They're so scrumptious, and perfect party food. Stuffed, breaded, grilled or stuffed inside of chicken or burgers, they're so good! Immediately, you think of breading and frying, and there's nothing wrong with that method at all. However, pulling out oil and frying isn't always my favorite thing to do and these open-face poppers pack all the love without the clean-up. Simple preparation, spectacular results.
These open faced Bacon Ranch Jalapeno Poppers are baked, not fried, making them not only tasty but, much easier to prepare.
- The filling can be prepared in advance for a time saver, stored in an airtight container and chilled until assembling.
- You may use pepper jack cheese if desired, for extra kick.
- Jalapeno peppers vary in size. Depending on the size used, the yield may vary.
- Just place on a baking sheet and bake until the filling is bubbly. Allow to stand for a few minutes, to allow the filling to set.
- You may also enjoy this recipe for bacon wrapped jalapeno poppers and this jalapeno popper chicken from The Novice Chef.
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Helpful Kitchen Items:
Bacon Ranch Jalapeno Poppers
Servings: 20 poppers
Ingredients
- 10 medium jalapeno peppers halved
- 1 8 oz block cream cheese softened
- ¼ cup prepared bottled buttermilk ranch dressing
- ¼ tsp onion powder
- ¼ tsp garlic salt
- 5 slices bacon cooked & crumbled
- 1 ½ cups shredded Colby-Jack cheese divided
- 2 green onions thinly sliced
- ½ cup crushed Ranch flavored Doritos
- Dipping sauces: Additional ranch dressing sour cream, guacamole, salsa
Instructions
- Preheat the oven to 350°F. Line a standard baking sheet with parchment paper.
- Wearing gloves, slice the jalapenos in half. Use a spoon to remove the membrane and seeds. Cut a thin flat slice from the bottom of the pepper so it will remain upright while baking.
- Use a hand mixer, to beat together the cream cheese, buttermilk dressing, onion powder and garlic salt. Beat for 2 minutes until creamy.
- Add the crumbled bacon, ½ of the shredded Colby-Jack cheese and 2 thinly sliced green onions. Mix by hand until combined.
- Divide the mixture between the halved peppers. Depending on the size of the peppers you use, your yield may be greater.
- Sprinkle the top of each pepper with shredded Colby-Jack cheese and crushed ranch flavored Doritos.
- Bake for 25-30 minutes until the peppers are tender and tops are golden. Cool on the pan for 3-5 minutes before serving.
- These poppers can be served as is or with your favorite dipping sauces.
Tried this recipe?Mention @melissassk or tag #melissassk!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Catherine Jameson
I once read a recipe of this popper with bacon and cheese! The recipe is very amazing! It's perfect on these new year days!
Melissa
Hi Ashley! Thanks so much for your sweet comment and for stopping by. Thanks also for sharing. ☺ Melissa
Ashley | CenterCutCook
I just love your take on jalapeño poppers- bacon and ranch?! You can't go wrong! Pinning and sharing on my Facebook page tomorrow! 🙂
Melissa
Thanks Allison, hope you love them as much as we do! 🙂 Thanks for stopping by ~ Melissa
Allison Maxwell
Looks appetizing. I love jalepeno peppers. Will try it
Melissa
Hello Linda, I hope you had a great trip! It's great to have you back. ♥ Melissa
Linda
Looks fabulous Melissa! I've missed a few of your posts because my computer has been misbehaving. I'll be getting updated soon.