Jalapeno poppers are an awesome party snack for a group of people, but the boxed ones from the frozen food aisle taste pretty bland and usually cost a pretty penny for a rather small serving size. Homemade poppers have all the taste, but the preparation can be time consuming and there is usually a bunch of dishes to clean up afterwards. This one pan Jalapeno popper casserole allows you to play with the heat (add as many or as few jalapenos as you want, seeded or not), and it takes only 5 minutes to prep, then 30 minutes in the oven. When you are done, there is only a cutting board, a mixing bowl and a pan to clean up.
Jalapeno Popper Casserole
Ingredients
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1 1/2 pkgs 8oz cream cheese, softened at room temperature
- 1 cup sour cream
- 2 cups Mexican Cheddar Jack Shredded Cheese, divided
- 1 pound bacon, cooked and crumbled
- 4 jalapeno peppers, deseeded and diced
- 1 – 800g bag of tater tots
Directions
-
- Preheat the oven to 425 degrees
- Line a casserole dish with Tater Tots. Bake at 425 for 15 minutes.
- Meanwhile, cook the bacon, pat off the excess grease and crumble into small pieces. Dice the jalapeno peppers
- In a medium bowl combine cream cheese, sour cream, 1 1/2 cups of the Mexican blend cheese, bacon ( save some for the topping) and dice jalapenos. Stir until all ingredients are thoroughly combined
- Once the Tater Tots are done baking, pull the pan from the oven, and spread the jalapeno mixture over top of the tater tots.
- Top with the remaining 1/2 cup of cheese and then sprinkle the extra bacon pieces over the top
- Place the pan back in the oven and continue to bake at 425 degrees for another 20 minutes.
Please give this recipe a try, then leave a comment to let me know how it turned out. If you are interested in learning more about who I am and would like to see additional photos of the meals I cook, please check out my social media links at the bottom of the page Enjoy!!
Where to eat and what to cook in the amazing world that is the food scene in Winnipeg 
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