Jalapeño Poppers

Save this recipe on:

Get ready to spice up your snack game with these crispy, creamy Jalapeño Poppers. This crowd-pleasing appetizer strikes the perfect balance between heat, crunch, and cheesy goodness. Each pepper is generously stuffed with a savory mixture of cream cheese and shredded cheese, then coated with a golden breadcrumb topping that gives every bite a satisfying crunch. Whether you’re hosting a game day party, throwing a casual get-together, or just craving something deliciously different, these poppers deliver big flavor in a small package.

Served warm and melty with a cool ranch or blue cheese dip on the side, Jalapeño Poppers are a hit with spicy food lovers and cheese fans alike. The jalapeños mellow slightly in the oven, making them flavorful without overpowering heat, and the creamy filling balances everything out. They’re quick to make, easy to bake, and even easier to devour.

---

Ingredients for Jalapeño Poppers

• 10 fresh jalapeño peppers, halved and seeds removed
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 3/4 cup panko breadcrumbs
• 2 tablespoons melted butter
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Ranch or blue cheese dressing, for dipping

---

Step 1: Prepare the Jalapeños

Start by preheating your oven to 400°F (200°C). While the oven heats, slice each jalapeño pepper in half lengthwise and remove the seeds and membranes using a small spoon or knife. If you prefer less heat, make sure to remove all the seeds. Set the halved peppers aside on a lined baking sheet.

---

Step 2: Make the Cheese Filling

In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Stir until the mixture is smooth and evenly combined. This will be the rich and creamy core that melts beautifully inside each pepper.

---

Step 3: Stuff the Peppers

Using a spoon or piping bag, fill each jalapeño half with the cheese mixture. Make sure to press the filling in so it reaches all the edges, but don’t overfill or it may bubble out during baking.

---

Step 4: Prepare the Topping

In a small bowl, combine the panko breadcrumbs with melted butter. Stir until the breadcrumbs are evenly coated. This buttery topping will toast up to a golden, crispy finish in the oven. Sprinkle the mixture generously over each stuffed jalapeño.

---

Step 5: Bake to Perfection

Place the baking sheet in the preheated oven and bake the poppers for 18–22 minutes, or until the tops are golden and the cheese is bubbly. You can finish them under the broiler for 1–2 minutes if you want extra crispiness.

---

Step 6: Serve and Enjoy

Remove from the oven and let cool slightly before serving. Garnish with chopped parsley if desired, and serve with ranch or blue cheese dressing for dipping. These Jalapeño Poppers are best enjoyed warm and fresh from the oven!

---

Storage Instructions

Jalapeño Poppers can be made ahead and stored for later, making them perfect for parties or meal prepping snacks.

• Refrigerator: Store leftover poppers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to maintain crispiness.
• Freezer: To freeze, arrange the unbaked, stuffed poppers on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. They can be frozen for up to 2 months. Bake straight from frozen, adding 5–7 minutes to the original baking time.
• Reheating Tips: Avoid microwaving if possible—it can make the breadcrumbs soggy. Oven or air fryer reheating is best for that crispy finish.

---

Estimated Nutrition

Please note these are approximate values per popper (without dip):

• Calories: 95
• Fat: 8g
• Saturated Fat: 4g
• Carbohydrates: 4g
• Fiber: 0.5g
• Protein: 3g
• Sugars: <1g
• Sodium: 150mg

---

Frequently Asked Questions

1. Can I make Jalapeño Poppers less spicy?

Yes! Removing all seeds and membranes significantly reduces the heat. You can also soak the halved peppers in cold water for 30 minutes before stuffing.

2. Can I use a different type of cheese?

Absolutely. Try Monterey Jack, mozzarella, or pepper jack for different flavors. A blend works great too.

3. Are these poppers gluten-free?

They can be! Just substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

4. Can I use an air fryer instead of an oven?

Yes! Air fry at 375°F (190°C) for about 10–12 minutes. Check for golden tops and melty cheese.

5. Can I make them ahead of time?

You can fully assemble them in advance and store in the fridge up to 24 hours before baking.

6. What dip goes best with these?

Ranch dressing and blue cheese are classic choices. You can also try sour cream or a cool avocado crema.

7. What should I serve with Jalapeño Poppers?

They’re perfect with sliders, wings, nachos, or as part of a party platter with other finger foods.

8. How do I keep them crispy?

Use panko breadcrumbs and broil briefly at the end. Avoid covering them when hot, as steam softens the coating.

---

Print

Save this recipe on: