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
Ingredients
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
Instructions
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.
Serving & Finishing Touches
Let cool for about 3 minutes before serving, as the filling will be very hot.