Jalapeno Poppers are my obsession! Fresh Jalapenos are sliced in half and filled with a rich creamy cheese filling and topped with a crisp Panko topping. These poppers are baked until golden and bubbly for the perfect game day snack!

This easy Jalapeno Popper recipe makes the perfect bite; crispy, creamy, spicy, cheesy… and quite honestly the best appetizer ever!

Jalapeno Poppers in a bowl

Jalapeno Popper Dip is not only my daughter’s favorite recipe of all time, it’s the one recipe I’m asked to bring to every single gathering. I love jalapenos in any way, shape or form! Making homemade poppers is super easy and tastes way better than frozen store bought or restaurant!

How to Cut a Jalapeno

You guys, whatever you do, please please please don’t cut these without wearing gloves (and don’t touch your face). The oils in the peppers can cause burns on your hands, I speak from experience, it’s VERY painful.

The spice in jalapeños is found in the seeds and inner membranes.  To reduce the heat in this recipe, clean out all of the (light colored) inner membrane and seeds. If you like lots of heat, leave a little bit of membrane.

When I cut the jalapeños for poppers, I cut them lengthwise and try to keep the stem intact on both halves (mainly for appearance).

To cut jalapenos to make jalapeno poppers:

  1. Put on gloves!!
  2. Slice jalapenos in half lengthwise.
  3. Using a small spoon, scoop out seeds and membranes and discard.

Raw ingredients for Jalapeno Poppers

 How to Make Jalapeno Poppers

Jalapeno Poppers have a few essentials; the jalapeno itself, a creamy filling and breading.

  • Jalapenos: Obviously!! We use fresh and slice them in half (as  mentioned above). If you have people in your group who cannot tolerate any spice (like my husband) you can also make these using baby bell peppers which don’t have heat! Make some of each!
  • Cheesy Filling: Cream cheese is the base and I add in a sharp cheddar as it has more flavor. I also add a dash of garlic powder and some chives which you can add or skip. I find green onions have a bit too much onion flavor so chives add just the right amount (or add a pinch of onion powder if you’d like). You can also add crisp cooked bacon, cilantro or your own favorites!
  • Crispy Breading: A traditional deep fried popper has a breaded coating. When making baked poppers, I find it’s not worth the time/effort to try to coat the whole jalapeno in crumbs. Instead, I make a simple Panko topping to sprinkle on top for the perfect crunch! If you’d like to make keto Jalapeno Poppers, simply skip the bread crumbs for your low carb friends!
  • Optional: There are lots of amazing things you can add to jalapeno poppers! If you’d like skip the bread crumbs and wrap them in bacon to make Bacon Wrapped Poppers! Add your favorites; onions, monterey jack cheese, ground beef or sausage. The sky really is the limit!

Jalapeno Poppers on a tray

At a restaurant, they’re usually coated in breadcrumbs and deep fried and while I love them, I truly do not love deep frying. I dislike the smell and the mess and to be honest, I these baked jalapeno poppers taste even better than the fried ones.

How Long to Bake Jalapeno Poppers

I bake these poppers about 20 minutes, enough to soften the peppers and melt the cheese. You don’t want them too soft or they’re hard to pick up and eat!

Once baked, serve these alongside some cool ranch or blue cheese dressing.

Jalapeno Poppers topped with chives

Jalapeno Poppers can be made a couple of days in advance or even prepared well ahead of time and frozen. Cook right from frozen about 25-30 minutes at 425°F.

More Jalapeno Recipes You’ll Love

Jalapeno Poppers in a bowl
4.97 from 237 votes↑ Click stars to rate now!
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Jalapeno Poppers

These easy jalapeno poppers are a game day favorite! Jalapenos are stuffed with a cheesy filling, topped with a buttery bread crumb topping and baked until golden.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients  

  • 12 jalapeno peppers
  • 6 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • 4 ounces sharp cheddar shredded
  • 2 tablespoons chives finely chopped
  • ¼ cup Panko bread crumbs
  • 1 tablespoon butter melted

Instructions 

  • Preheat the oven to 400°F.
  • Wearing gloves, slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
  • In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).
  • In a separate bowl, combine Panko crumbs and melted butter.
  • Fill jalapenos with the cheese mixture. Top with crumbs.
  • Place on a baking pan and bake 18-22 minutes or until golden.
  • Cool 5-10 minutes before serving.
4.97 from 237 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 104 | Carbohydrates: 2g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 122mg | Potassium: 66mg | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 16.9mg | Calcium: 86mg | Iron: 0.2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Bet these could be made with a good pimento cheese! Love the option of no breading and no bacon wrapped, just the pepper, cheese mix, and light panko over the top. Thank you!5 stars

  2. I opted out of the breadcrumbs because I wrapped these in bacon. Hopefully they turn out delicious. I know the filling was amazing!

  3. Similar to the ones I make, except I add crumbled cooked bacon to the cream cheese filling. Never any leftovers no matter how many I make! Lol.

  4. These are just so good! My son has asked me to make them again every day since we had them. I used normal breadcrumbs because I didn’t have any panko. I dipped the filled jalapeños into the crumbs as other reviewers suggested and this worked very well. Absolutely top notch recipe!5 stars

  5. These were super good and easy! I’ve never made poppers before – I frankly don’t even eat them that often – but I had 1) cream cheese to use up and b) jalapeños to use up – so a perfect confluence! And they’re really tasty! Thanks for this!5 stars

  6. Delicious! Only change I made was freshly grated garlic for the powder and used green onion tops as I didn’t have chives. I also added a little salt to the panko mix.

    Thank you!5 stars

  7. I used to work for Great West Life Assurance in Los Angeles which is a division of Winnipeg Canada. I loved this company and was in Winnipeg once. You seem to be a wonderful woman and have great recipes. I am going to make jalapeno poppers and we watch the Arizona Cardinals but I have been a Kansas City Chiefs fan all my life and my wife is a Tampa Bay Fan and was a New England Patriots fan until Tom Brady changed. You seem to be a sweet lady! Dennis

  8. Wow. There honestly aren’t enough adjectives in the English language to describe the party going on in your mouth when you eat these. Honestly, my husband and I have never had jalapeño poppers that come CLOSE to these. These are my new go to when having a party. I baked them with the panko on top and made a nice thick layer of panko for extra crunch.5 stars

    1. Doing a little happy dance over here, Cheri. So happy you love this recipe as much as we do!!!

  9. Delicious and always a hit! For those that complained about the peppers being bland, many plants sold now in spring to plant in your garden are a mild variety with little heat when cut and cleaned out. There is also a “jumbo” variety that is larger snd sturdy and tends to be milder. I try to serve both mild and hot because some don’t like hot! But yours are delicious! Thank you for recipe.5 stars