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Fresno Poppers

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These baked Fresno chili poppers deliver medium heat with a fruity brightness, filled with a creamy three-cheese mixture and topped with crispy turkey bacon. Perfect for game day or entertaining, these appetizers offer a delicious balance of spicy and rich flavors.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 poppers
Course: Appetizer
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 12 Fresno chili peppers halved and deseeded
  • 8 oz cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup Monterey Jack cheese shredded
  • 2 cloves garlic minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 slices turkey bacon cooked and crumbled (optional)
  • 1 tablespoon chives or green onions chopped, for garnish
  • Cooking spray or olive oil for drizzling

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

  1. Preheat oven to 400°F.
  2. Slice Fresno peppers lengthwise and carefully remove seeds and membranes.
  3. Arrange prepared peppers on a parchment-lined baking sheet.
  4. In a bowl, combine softened cream cheese, shredded cheddar, and Monterey Jack cheese until smooth.
  5. Mix in minced garlic, onion powder, paprika, salt, and black pepper.
  6. If using, fold in the crumbled turkey bacon.
  7. Spoon or pipe the cheese mixture into each pepper half.
  8. Lightly spray with cooking oil or drizzle with olive oil.
  9. Bake for 15-18 minutes, until peppers are tender and cheese is golden and bubbly.
  10. Garnish with fresh chives or green onions before serving.

Notes

These poppers can be prepped ahead and baked just before serving. For a milder version, substitute jalapeños or mini sweet peppers. Vegetarians can omit the bacon or add smoked paprika for a smoky flavor. The cheese mixture can be customized with alternatives like goat cheese or pepper jack. Serve with cooling dips like ranch or lime crema to balance the heat.

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