Crew’s Mess: Jalapeno Popper Stuffed Bread

Mar 15, 2020 by Capt. John Wampler

Crew’s Mess: by Capt. John Wampler

This variation on jalapeño poppers works great as a creative party appetizer, a quick meal or a hearty snack. It’s simple to prepare and present, requires minimal baking, and can be made in advance, then heated to serve.


  • 18 ounces cream cheese, softened
  • 1 cup grated cheddar
  • 1 cup grated mozzarella
  • 3 jalapenos, finely diced
  • 1/2 teaspoon pepper
  • 3 baguettes
  • Bacon rashers


  • Preheat oven to 375 F.
  • In a large bowl, mix together cream cheese, cheddar, mozzarella, jalapenos and pepper. 
  • Cut each baguette in half lengthwise and scoop out some of the insides. Save for breadcrumbs.
  • Fill each cavity with the cheese mix, then place the top half of the baguette on top of the bottom half.
  • Arrange bacon flat on a parchment-lined baking sheet.
  • Top with one baguette and wrap, herringbone-style, with the bacon.
  • Repeat with other baguettes.
  • Bake for 20-30 minutes, or until bacon is cooked and golden brown.


Capt. John Wampler ( has worked on yachts for more than 30 years. His recipes are casual enough for anyone to prepare. Comments on this column are welcome below.