📖 Instructions

1. Preheat your oven to 350°F (175°C). This is key to ensuring the casserole cooks evenly and the cheese melts to perfection. If you have convection oven, decrease the temp to 325. Not everyone knows this but it helps.
2. Grease a 9x13 inch baking dish with cooking spray. This will prevent the casserole from sticking and make serving much easier. I forgot one time and it was a MESS.
3. In a large bowl, combine 8 ounces of cream cheese (softened) with 1/2 cup of sour cream. Make sure the cream cheese is really soft, or you'll end up with lumps. Nobody wants lumpy cream cheese!
4. Add 1 cup of shredded cheddar cheese and 1/2 cup of shredded Monterey Jack cheese to the cream cheese mixture. Reserve about 1/4 cup of each cheese for topping later. Because who doesn't love extra cheese?
5. Stir in 1/2 cup of cooked and crumbled bacon. Crispy bacon is a must! I like to use thick-cut bacon for this recipe. You can cook it in a pan or microwave it. Whatever floats your boat, as they say.
6. Add 1/2 cup of diced jalapenos (from a jar, drained) to the mixture. Adjust the amount depending on your spice preference. If you're brave, use fresh jalapenos but be careful!
7. Season with 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, and a pinch of salt and pepper. Don't be afraid to experiment with other spices too. Smoked paprika is a great addition!
8. In a separate bowl, crush 1 1/2 cups of Ritz crackers. You can use a food processor or simply crush them in a bag with a rolling pin. I like to leave some bigger chunks for texture.
9. Melt 4 tablespoons (1/2 stick) of butter and pour it over the crushed crackers. Mix well to coat. This will create a delicious, buttery topping.
10. Pour the cream cheese mixture into the prepared baking dish and spread it evenly. I sometimes like to swirl it a little for a more rustic look. Its kinda cool.
11. Sprinkle the reserved cheddar and Monterey Jack cheese over the cream cheese mixture.
12. Top with the buttered Ritz cracker crumbs. Make sure to cover the entire surface evenly.
13. Bake for 20-25 minutes, or until the casserole is golden brown and bubbly. Keep an eye on it to prevent burning. Ovens vary, so adjust the time as needed.
14. Let the casserole cool for a few minutes before serving. This will help it set up a bit and prevent it from being too runny.
15. Garnish with chopped green onions or fresh cilantro, if desired. It adds a pop of color and freshness.
16. Serve warm and enjoy this delightful Jalapeno Popper Casserole! Trust me, it will be a hit.