Instructions
Step 1 Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Step 2 In a bowl, mix cream cheese, cheddar cheese, mozzarella cheese, green onions, garlic powder, smoked paprika, salt, and black pepper until smooth.
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Step 3 Spoon the cheese mixture evenly into each jalapeno half.
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Step 4 Press one shrimp gently into the filling on each jalapeno half.
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Step 5 Wrap a slice of bacon around each stuffed jalapeno and shrimp, securing it with a toothpick if necessary.
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Step 6 Lightly brush or drizzle the bacon with olive oil to help it crisp during baking.
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Step 7 Arrange the wrapped jalapenos on the prepared baking sheet.
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Step 8 Bake for 20–25 minutes or until the bacon is crispy and the shrimp are cooked through.
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Step 9 Remove from the oven and allow them to cool slightly before serving.
Storage and Reheating Tips
Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer at 350°F (175°C) for about 8–10 minutes to restore crispiness. Avoid microwaving if possible, as it may soften the bacon and jalapenos.
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