Jalapeño Popper–Stuffed Bagels
by
Clinton Kelly
Clinton Kelly transforms your morning bagel into a handheld version of the crowd-favorite appetizer, hollowing out the centers to make room for a creamy, spicy filling studded with bacon and fresh jalapeños. A few minutes under the broiler creates golden, melted cheese perfection.
Prep Time:
15 Minutes
Cook Time
12-15 Minutes
Serves:
4 Servings
Level:
Beginner
4 plain bagels, halved
8 oz cream cheese, softened
1 fresh jalapeño, finely diced
3/4 cup shredded sharp cheddar cheese
½ cup cooked bacon, crumbled, divided
½ teaspoon garlic powder
¼ teaspoon black pepper
2 tablespoons butter, melted (optional)
4 slices cheddar cheese
Pickled jalapeño slices, for topping
Ingredients
STEP 1: Preheat the oven to 375°F. Line a baking sheet with parchment paper.
STEP 2: Place each bagel flat-side down. Using a sharp knife, make 5 deep cuts across each bagel to create 6 attached sections, stopping about ½ inch from the bottom so the bagel stays intact.
STEP 3: In a medium bowl, combine the cream cheese, fresh jalapeño, shredded cheddar, ¼ cup of the bacon, garlic powder, and black pepper until well mixed.
STEP 4: Gently separate each bagel section and generously stuff the cream cheese mixture into every opening. Arrange the stuffed bagels on the prepared baking sheet.
STEP 5: Brush the exposed bagel surfaces with melted butter, if using. Top each bagel with one slice of cheddar cheese, folding or tearing it as needed to cover the top.
STEP 6: Sprinkle the remaining bacon over the bagels and finish with pickled jalapeño slices. STEP 7: Bake for 12–15 minutes, until the bagels are hot, the edges are crisp, and the cheese is fully melted. For extra browning, broil for 1–2 minutes, watching carefully.
Instructions
Let cool for about 3 minutes before serving, as the filling will be very hot.