Baked Jalapeño Poppers
These jalapeño poppers are creamy, crisp, and easy to make in the oven. They are a simple party snack with just enough heat and a golden panko topping.
Total
47 min
Servings
24 poppers, serving 6 to 8
Level
Easy
Jalapeño poppers are the kind of snack that disappears quickly. Fresh jalapeños are halved, filled with a creamy cheese mixture, topped with crisp breadcrumbs, and baked until bubbly.
This version skips deep-frying, which keeps the recipe simple for home kitchens. You still get crunch from panko breadcrumbs and richness from cream cheese and cheddar.
The heat level depends on the peppers. Removing the seeds and pale ribs makes them milder, while leaving a little rib behind gives a warmer bite.
01What you'll need
Ingredients
13 items · 24 poppers, serving 6 to 8
- 12 medium jalapeño peppers
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon fine salt
- 1/4 teaspoon black pepper
- 3/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons grated Parmesan cheese
- Cooking spray or a little oil, for the baking sheet
- Optional: 4 slices cooked bacon, finely chopped
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 400°F. Line a large baking sheet with parchment paper or foil, then lightly coat it with cooking spray or a thin layer of oil.
2. Prep the jalapeños
Cut each jalapeño in half lengthwise. Use a small spoon to scrape out the seeds and pale ribs. The ribs hold a lot of the heat, so remove them well for milder poppers. Wash your hands, knife, and board after handling the peppers.
3. Mix the filling
In a medium bowl, stir together the softened cream cheese, cheddar, green onions, garlic powder, smoked paprika, salt, pepper, and bacon if using. Mix until smooth and evenly combined.
4. Fill the peppers
Spoon the cheese mixture into the jalapeño halves. Fill them generously, but do not mound the filling too high or it may spill over as it bakes.
5. Make the crumb topping
In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan. Stir until the crumbs look lightly coated and a little sandy.
6. Top the poppers
Press a small spoonful of the panko mixture onto each filled jalapeño. Place the poppers on the prepared baking sheet, filling side up, with a little space between them.
7. Bake until golden
Bake for 18 to 22 minutes, until the peppers are tender, the filling is hot, and the crumbs are golden. If the topping needs more color, broil for 1 to 2 minutes, watching closely so it does not burn.
8. Cool and serve
Let the poppers cool for 5 minutes before serving. The filling will be very hot straight from the oven, and a short rest helps it set.
03From our kitchen
Cook's tips
- Make-ahead: Prep the filled jalapeños up to 1 day ahead. Cover and refrigerate them without the panko topping. Add the topping right before baking so it stays crisp.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer until hot. The microwave works, but the topping will soften.
- Swap the cheese: Monterey Jack, pepper Jack, Colby Jack, or mozzarella can replace the cheddar. Use a cheese that melts well.
- Make them gluten-free: Use gluten-free panko or crushed gluten-free crackers in place of regular panko.
- Adjust the heat: For mild poppers, remove all seeds and ribs. For more heat, leave a little of the rib inside each pepper or add a pinch of cayenne to the filling.
- No panko? Use crushed butter crackers, plain breadcrumbs, or crushed tortilla chips. The texture will change, but they will still taste good.
Cook's note
Jalapeños can vary a lot in heat, even from the same bag. If you are cooking for kids or heat-sensitive guests, scrape the peppers well and consider serving a cooling dip, such as ranch or sour cream, on the side.
04Frequently asked
Questions & answers
Do I need to wear gloves when cutting jalapeños?
Gloves are a good idea, especially if your skin is sensitive. Jalapeño oils can sting your hands and eyes. If you do not use gloves, wash your hands well with soap after handling the peppers and avoid touching your face.
Can I make jalapeño poppers in an air fryer?
Yes. Air fry at 375°F for about 8 to 10 minutes, or until the peppers are tender and the topping is golden. Work in batches so the poppers sit in a single layer.
Can I freeze jalapeño poppers?
Yes, but the texture of the peppers will soften after freezing. Freeze unbaked filled poppers on a tray, then transfer them to a freezer bag for up to 2 months. Bake from frozen at 400°F, adding a few extra minutes.
Why did the filling leak out?
The peppers may have been overfilled, or they may have tipped over on the baking sheet. Fill them just to the top edge and choose jalapeños that sit fairly flat when halved.
Are these very spicy?
They are usually medium-mild once the seeds and ribs are removed, but jalapeños are not always predictable. For a milder batch, choose larger peppers and scrape them thoroughly.
05Keep cooking
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