Cheesy Fresno Pepper Poppers
These Cheesy Fresno Pepper Poppers are stuffed with a creamy blend of cream cheese, sharp cheddar, Monterey Jack, garlic, and spices, then baked until bubbly and golden. Crispy bacon is optional, and fresh chives or green onions add a bright finish.
Equipment
- oven
- baking sheet
- parchment paper
- mixing bowl
- mixing spoon
Ingredients
- 6 strips bacon, crisped and finely chopped (optional)
- 1/4 teaspoon ground paprika
- 1/4 teaspoon fine sea salt
- 2 cloves garlic, finely minced
- 12 Fresno chiles, halved lengthwise with seeds and ribs removed
- 1 tablespoon fresh chives or green onions, finely chopped, for garnish
- 1/2 cup Monterey Jack cheese, grated
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon onion powder
- 1 cup sharp cheddar cheese, grated
- cooking spray or a splash of olive oil, for coating
- 8 ounces cream cheese, softened
Instructions
- Preheat your oven to 400°F (200°C). Arrange the halved Fresno chiles on a baking sheet lined with parchment paper, ensuring they are laid cut-side up.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar, Monterey Jack, minced garlic, onion powder, paprika, salt, and black pepper. Mix until smooth and uniformly blended. If desired, fold in the crumbled cooked bacon at this stage.
- Spoon the prepared cheese mixture into each pepper half, filling generously and slightly above the edges.
- Lightly coat the tops of the stuffed peppers with cooking spray or a modest drizzle of olive oil.
- Transfer the tray to the preheated oven and bake for 15 to 18 minutes, or until the peppers have softened and the cheese filling is bubbly and golden brown.
- Once out of the oven, sprinkle the tops with chopped chives or green onions and serve the poppers warm.
Notes
Bacon is optional. Fill each Fresno chile generously with the cheese mixture, then bake until the peppers are tender and the filling is bubbly and golden. Garnish with fresh chives or green onions and serve warm.