There are two ways to make jalapeno poppers. One way leaves the jalapenos more crisp with life, like this recipe, the other cooks the jalapeno making it a warm comfort. When jalapeno poppers are wrapped in bacon, they must be cooked longer to cook the bacon, this thoroughly cooks the jalapenos.

These are a total favorite in our house. You won’t be disappointed.

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To make this recipe….

Bacon and Parmesan Encrusted Jalapeno Poppers

12 jalapenos

1/4 cup grated cheddar cheese

4 ounces cream cheese

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon Celtic salt

1/2 teaspoon ground pepper

12 slices bacon

 Parmesan cheese for sprinkling on top

400 degrees 20 min

Cut 12 jalapenos in half, lengthwise. Remove all seeds and the white pith as the real heat comes from the pith and seeds. If you want heat, leave this in, of course.

Thoroughly mix together cheddar cheese, cream cheese, onion powder, garlic powder, salt, and pepper. Fill each jalapeno half with the cheese mixture.


Wrap each stuffed jalapeno in one slice of bacon. Sprinkle the top of each jalapeno popper with Parmesan cheese, this step is optional. The jalapeno popper on the far left in the picture above does not have Parmesan on top. It adds flavor and give an extra zing. Place on a cookie sheet and cook at 400 degrees for 35 minutes, or until the bacon is crisp.

These are just as good cold as they are right out of the oven, making them a great travel food.

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She is a Board Certified Naturopathic Doctor, through The American Naturopathic Medical Association and works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.



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