All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Kick 2017 out the door and welcome 2018 in with a bit of spice and a whole lotta pop. These poppers are easy to make (just in case you got into the champagne a bit early) and filled with the best stuff: cheese and bacon, and more cheese and bacon, and still more cheese and bacon. Goodbye 2017, and hello flavor.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Halve jalapeños and scrape out all seeds and ribs with a spoon. Removing ribs and seeds reduces spice level. Be sure to wash hands, utensils, and cutting board after working with jalapeño.
On a separate cutting board, cut bacon across its length into ¼" slices.
Cook the Bacon
Line a plate with a paper towel.
Place a medium non-stick pan over medium heat and add bacon. Flip occasionally until crisp, 8-10 minutes.
Transfer to towel-lined plate to remove excess oil.
Make the Filling
In a mixing bowl, thoroughly combine Neufchâtel, cheddar cheese, Swiss cheese, panko, and bacon.
Fill the Peppers
Fill jalapeño peppers with filling and place on prepared baking sheet.
Bake the Poppers
Bake until cheese browns, 13-18 minutes. Serve immediately, and Happy New Year!
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