Instructions
Prepare the Jalapeños:
Preheat your oven to 375°F (190°C).
Slice each jalapeño lengthwise and remove the seeds and membranes (wear gloves if sensitive to spice). Set aside.
Make the Shrimp Filling:
In a medium bowl, mix the chopped shrimp, cream cheese, shredded cheese, cumin, chili powder, garlic powder, cilantro, salt, and pepper until well combined.
Stuff the Jalapeños:
Spoon the shrimp and cheese mixture into each jalapeño half, filling them generously.
Add the Bacon:
Sprinkle the crumbled bacon evenly over the top of each stuffed jalapeño, pressing lightly to adhere.
Bake the Poppers:
Arrange the stuffed jalapeños in a large cast-iron skillet or on a baking sheet.
Bake for 20-25 minutes, or until the jalapeños are tender, the filling is bubbly, and the tops are slightly golden.
Serve:
Remove the poppers from the oven and let them cool slightly.
Serve warm directly from the skillet as an appetizer or snack, with optional sides like guacamole, salsa, or sour cream for dipping.
Notes
For a milder flavor, soak the jalapeños in cold water for 30 minutes after removing the seeds.
You can grill the poppers over medium heat for 15-20 minutes for a smokier flavor.
Enjoy your Bacon and Shrimp Stuffed Jalapeño Poppers Mexican Style!