Go Back
Delicious homemade jalapeño poppers stuffed with cheese and spices

Jalapeño Poppers

Cozy, crunchy bites stuffed with cream cheese and cheddar, topped with crispy panko for a delicious appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Jalapeño Filling
  • 8 pieces large jalapeño peppers Remove seeds for less heat.
  • 8 ounces cream cheese, softened Room temperature mixes easier.
  • 1 cup shredded cheddar cheese Use sharp cheddar for bolder flavor.
  • 1/2 cup cooked and crumbled bacon Optional substitutions for bacon available.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika Can swap with chipotle powder for extra heat.
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
For the Topping
  • 1 cup panko breadcrumbs Gives crunch, not sogginess.
  • 1 tablespoon olive oil To coat the breadcrumbs.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Halve each jalapeño lengthwise and scoop out seeds and membranes if you want milder poppers. Wear gloves if you’re sensitive.
  3. In a bowl, combine cream cheese, cheddar, crumbled bacon, garlic and onion powders, smoked paprika, salt, and pepper. Mix until smooth and well combined.
Assembly
  1. Spoon the cheese mixture into each jalapeño half, filling them generously.
  2. In a separate bowl, toss panko breadcrumbs with olive oil until evenly coated.
  3. Sprinkle or press the panko over each stuffed jalapeño so the topping adheres.
Cooking
  1. Place the poppers on the prepared baking sheet and bake for 20–25 minutes, until the tops are golden brown and the cheese bubbles.
  2. Let cool for 3–5 minutes before serving.
  3. For a smokier finish, broil for the last 30–45 seconds while watching closely.

Notes

Store in an airtight container for 3–4 days in the fridge. Freeze cooked poppers on a tray for up to 2 months, reheating in the oven to keep panko crisp. Assemble and refrigerate up to 24 hours before baking.