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 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:
- Put on gloves!!
- Slice jalapenos in half lengthwise.
- Using a small spoon, scoop out seeds and membranes and discard.
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!
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 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
- Bacon Jalapeño Cheese Ball Recipe
- Jalapeno Popper Crescent Cups
- Mini Jalapeno Popper Egg Rolls
- Bacon Wrapped Poppers
- Jalapeño Popper Stuffed Chicken Breasts
Ingredients
- 12 jalapeños
- 6 ounces cream cheese softened
- 1 teaspoon garlic powder
- 4 ounces sharp cheddar cheese shredded
- 2 tablespoons chopped fresh chives
- ¼ cup Panko bread crumbs
- 1 tablespoon melted butter
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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DH is addicted to these. I grow Mammoth Jalapenos, which are perfect for stuffing, but all I do is normally pickle them, but he was craving poppers. Only change was adding a clove of minced garlic to the cheese mix. As he says, “they’re bionic” (smh).
Omg!! So good and thank you. I used fresh garlic and rolled the tops in Panko then brushed with butter. Immediately passed recipe to friend who is preparing them for dinner. Great job
We enjoyed these so much! Our neighbor received some Jalapenos and asked if we wanted some. I said sure about 6. My husband doesn’t like a lot of heat and these peppers were mild with just a little heat. Thanks for the reminder to wear gloves. My finger tips are grateful. Loved the crunch from the Panko too. Keeping this one!!
Lucky you getting some fresh jalapenos!! I’m so glad you enjoyed these Debbie!
These were amazing!! Made them just as the recipe called for with jalapeños fresh from the garden. I used cream cheese, garlic powered, onion powder and cloves. So delicious! Thank you!!
I seldom leave reviews, but these are the BEST Jalapeno Poppers we have ever had! I used a variety of peppers, that our garden is producing and followed the recipe without changes. They were perfect and addicting!! Thanks for a great recipe!
Thank you so much for taking the time to come back and leave a review!! I’m so glad you loved these as much as we do!
Perfect! Family loved it. Super fun and delicious
Just made these poppers for dinner and they hit the spot! My husband loved them and wants me to make them again.
I’ve made these 4 times now. Following recipe to the T. They are absolutely fantastic! I love them and so has everybody else who has tried them. Thank you!
Had to improvise for lack of ingredients but TURNED OUT SO DELICIOUS!! Did not have cheddar, nor scallions. I mixed up cream cheese with Delallo Mediterranean Feta Crumbles, a little garlic powder, a small amount of very finely diced pink lady apple (no skin), & a little pink Himalayan salt…. and spread into the peppers & topped with the panko crumbs & butter mixture. These were seriously yummy! I will absolutely be making again!
So glad you loved these, Leah! Your improvisions sound delicious! :)
I love them! I have made this three times! Today I made them and am freezing them for future use. I use raspberry habanero sauce for dipping. Great flavor contrast!
Best recipe I have found yet for stuffed peppers, usually find them too hot for me.
Never had baked jalapenos before, now I am a convert!!! Made them last night, they were the bomb dot com!!!
Very good, I loved it. I tried some with and without bread crumbs and I must say I love the version with breadcrumbs much more.
I don’t know what all these comments are about but this recipe was so bland and boring!! The only thing that was good was the cheese filling. I would maybe try again but add waaaay more seasoning to the cheese mixture and heavily season the panko mixture. Also the jalapenos need to be cooked before being filled because they were almost raw after 25 minutes — maybe fire roasted or even just pre-baked. And leave a good amount of the seeds or else they won’t have any heat!!!
Sorry to hear that Zoe, we love this recipe as written. You can definitely leave in more seeds depending on how spicy you want it :) Enjoy!
Then you are not a jalapeño lover. No way are they bland. These are the “bomb”! I’ve been making poppers for 4 years now and all my friends love my poppers and “beg” for more!!!
these look fantastic!
I’m thinking of taking them to a Mexican themed party next week.
Any thoughts on how well they’ll travel?
I’m sure they’re best straight out of the oven. Do you think they’d be ok after a 30 minute car ride?
Should I maybe undercook them a bit?
I know the easy answer is to bake or warm them at the party but the hostess will already have enough going on without me wanting use of the oven
Thanks
They travel perfectly and will be just fine after 30m.
Thanks for this easy and delicious recipe, I will be making them again…
These are delicious. Actually making them again right now!
We made these tonight. To us we want a bit more of the cheddar than the cream cheese. These are crisp and delicious and we love the topping. Simple recipe. Much easier than frying at home. Thank you!!! We’ll be making these again.
I learned the hard way once: take your contacts out *before* slicing…
Oh no! That is not a fun lesson to learn Joe
Just made this and they’re delicious! Only thing extra I added was onion powder. So easy to make too!
Hubby made these tonight and added chopped, cooked bacon to the mix. Delicious. Now, we’ve got about a dozen left and I’m wondering if they will be ok to freeze. Any suggestions? Thx.
Hmm, I have not tried freezing these after baking (to be honest, I can’t stop until they’re all gone). But I think they should be okay frozen and reheated. Just seal them in an airtight container or freezer bag and reheat in the oven. They may be a little softer in texture though.
I was thinking maybe I could make a double batch and freezer one before baking. Any thoughts on how long they would need too cook from frozen?
They cook beautifully from frozen. You’ll need to add some extra cooking time.
Have you tried an air fryer? It’s so hot I’d rather not use the oven, but often times the temperature and time change when using the air fryer. Any advice, or should I just use the oven?