Red Hot Devils
Turn up the heat with these irresistible Red Hot Devils, a spicy and satisfying appetizer that’s sure to steal the show at any gathering! Featuring fresh jalapeño peppers stuffed with a creamy blend of cream cheese, sharp cheddar, smoky bacon, and perfectly balanced seasonings like garlic powder and smoked paprika, these bites boast bold flavor in every nibble. Topped with buttery panko breadcrumbs for a satisfying golden crunch, they're baked to perfection in just minutes. Whether you're hosting a party or looking for the perfect game-day snack, these baked stuffed jalapeños are a crowd-pleasing finger food you’ll keep coming back to. Deliciously addictive and easy to make, Red Hot Devils bring just the right mix of heat, creaminess, and crunch to your table!
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Recipe Information
Ingredients
- 12 whole jalapeño peppers
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
- 6 strips cooked bacon, finely chopped
- 0.5 teaspoons garlic powder
- 0.5 teaspoons onion powder
- 0.25 teaspoons smoked paprika
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
- 0.5 cups panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the jalapeño peppers, then slice them in half lengthwise. Using a small spoon, carefully remove the seeds and membranes, leaving the pepper halves intact. Set aside.
In a medium mixing bowl, combine the cream cheese, shredded cheddar cheese, chopped bacon, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix until fully incorporated and smooth.
Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture, packing it in slightly so it remains level with the edges of the pepper.
In a separate small bowl, combine the panko breadcrumbs and melted butter. Stir until the breadcrumbs are evenly coated with butter.
Sprinkle the breadcrumb mixture generously over the stuffed jalapeños, pressing gently to help it adhere to the filling.
Arrange the stuffed jalapeños on the prepared baking sheet, making sure they are spaced slightly apart.
Bake in the preheated oven for 15-18 minutes, or until the peppers have softened slightly, the filling is warm and creamy, and the breadcrumbs are golden brown.
Allow the Red Hot Devils to cool for a few minutes before serving. Enjoy them warm as a spicy and satisfying appetizer!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 15.5 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.4 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 173 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
