Jalapeno Popper Flatbread Recipe

Introduction

This Jalapeno Popper Flatbread is a spicy, cheesy twist on a classic appetizer, perfect for game days or casual gatherings. Crispy flatbread topped with a creamy, smoky spread, melted cheeses, bacon, and fresh jalapenos makes for an irresistible treat you can whip up in minutes.

Ingredients

• 2 flatbreads (naan or pita)
• 1/2 cup spreadable cream cheese
• 3 tbsp sour cream
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp dried chives
• 1 clove garlic (crushed or minced)
• 3-4 jalapeno peppers (seeded and diced or sliced)
• 1/4 cup diced cooked bacon (2-3 slices)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1/2 cup shredded cheddar cheese (2 oz)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a small bowl, combine the cream cheese, sour cream, smoked paprika, onion powder, dried chives, and minced garlic. Mix well and set aside.
3. Step 3: Prepare the jalapenos by slicing off the stems, halving them, and carefully removing the seeds and ribs. Dice or slice them according to your spice preference.
4. Step 4: Spread half of the cream cheese mixture evenly over each flatbread. Sprinkle half of the shredded Monterey Jack and cheddar cheeses on top of each flatbread.
5. Step 5: Distribute the cooked bacon pieces and jalapenos evenly over the cheese layer on each flatbread.
6. Step 6: Place flatbreads on a baking sheet and bake for 10-12 minutes, or until the flatbread is golden and the cheese is bubbly.
7. Step 7: For an extra golden top, turn the oven to broil for 2-3 minutes—watch closely to avoid burning.
8. Step 8: Remove from the oven, slice into pieces, and serve warm.

Tips & Variations

• For more heat, leave the jalapeno seeds in or add a sprinkle of crushed red pepper flakes.
• Use turkey bacon or omit bacon for a vegetarian version.
• Try adding chopped green onions or fresh cilantro for a fresh, herbal touch.
• If you can’t find flatbreads, pizza dough or tortilla wraps work well as alternatives.

Storage

Store leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes to restore crispness and warm the cheese. Avoid microwaving, as it may make the flatbread soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, simply use gluten-free flatbreads or tortillas to accommodate a gluten-free diet.

How spicy is this dish?

The heat level depends on how you prepare the jalapenos. Removing seeds and ribs reduces spiciness, while leaving them in or adding more jalapenos increases the kick.

Jalapeno Popper Flatbread Recipe

---

★★★★★

4.8 from 79 reviews

• Author: Thomas
• Total Time: 22 minutes
• Yield: 2 servings 1x

Pin Recipe

Print Recipe

Description

This Jalapeno Popper Flatbread recipe combines creamy cheese, smoky bacon, and spicy jalapenos on soft flatbreads for a deliciously cheesy and spicy appetizer or snack. Easy to prepare and baked to perfection, it delivers a perfect balance of flavors and textures that mimic the popular jalapeno popper flavors on a convenient flatbread base.

---

Ingredients

Scale 1x2x3x

Base Ingredients

• 2 flatbreads (naan or pita)

Cheese Spread

• 1/2 cup spreadable cream cheese
• 3 tbsp sour cream
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp dried chives
• 1 clove garlic (crushed or minced)

Toppings

• 3–4 jalapeno peppers (seeded and diced or sliced)
• 1/4 cup diced cooked bacon (2–3 slices)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1/2 cup shredded cheddar cheese (2 oz)

---

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the flatbreads.
2. Prepare cheese mixture: In a small bowl, thoroughly mix the spreadable cream cheese, sour cream, smoked paprika, onion powder, dried chives, and minced garlic until smooth and well combined. Set this mixture aside.
3. Prepare jalapenos: Slice off the stems of the jalapenos, then slice them in half lengthwise. Carefully remove the seeds and ribs to reduce heat, then dice them to your preferred size. To retain more spice, you can alternatively slice the jalapenos without removing seeds.
4. Assemble flatbreads: Spread half of the cream cheese mixture evenly over each flatbread. Next, sprinkle half of the shredded Monterey Jack and cheddar cheese on top of each flatbread. Then, add the diced cooked bacon and the prepared jalapenos evenly over the cheeses.
5. Bake flatbreads: Place the prepared flatbreads on a baking sheet and bake them in the preheated oven for 10-12 minutes, or until the flatbread is golden brown and the cheese is bubbly and melted.
6. Optional broil to brown: If desired, switch the oven setting to broil and broil the flatbreads for 2-3 minutes to achieve a browned, slightly crispy cheese topping. Watch carefully to prevent burning.
7. Serve: Remove the flatbreads from the oven, slice into portions, and serve immediately while hot and melty.

Notes

• You can use naan or pita bread as your flatbread base for different textures.
• Adjust the jalapeno quantity and whether you deseed them depending on your preferred spice level.
• If you don’t have smoked paprika, you can substitute with regular paprika or a dash of chili powder.
• Diced cooked bacon can be replaced with turkey bacon or omitted for a vegetarian variation.
• Keep a close eye during broiling as the cheese can burn very quickly.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: Jalapeno popper flatbread, cheesy flatbread, spicy appetizer, bacon flatbread, baked flatbread