Jalapeno Poppers

Prep Time 10 mins
Total Time 30 mins
Servings 12 poppers

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These Jalapeño Poppers are one of my favorite easy appetizers! They’re perfectly spicy and layered with a creamy filling, salty bacon, and crispy Panko.

close up of jalapeno poppers on parchment paper.
Table of Contents
  1. Ingredients Needed:
  2. How to Make Jalapeño Poppers
  3. Jalapeño Popper FAQs
  4. Tips and Notes
  5. Serving Suggestions
  6. More Appetizer Recipes You’ll Love
  7. Jalapeno Poppers Recipe

These Jalapeño Poppers are pretty much everything you could want in an appetizer. Spicy? Yes. Creamy? Yes. Cheesy? Yes. Crispy? Also yes. I mean, come on. It doesn’t get better than this!

These poppers take just 10 minutes to prep and can be easily prepped ahead of time. They’re a total crowd-pleaser, are so darn easy to make, and are incredibly delicious.

If you love finger foods or you’re planning a party, you might also like this Buffalo Chicken Dip Recipe, these Baked Chicken Wings or this Taco Dip!

Ingredients Needed:

overhead shot of jalapeno popper ingredients.
  • Jalapeño Peppers: the number you need will depend on how large they are and how much you fill them. I recommend grabbing a couple extra just in case. You can always use extras for Taco Dip or BBQ Chicken Jalapeño Popper Cupcakes!
  • Cream Cheese: you can use a block of cream cheese or a container, full fat or light. It won’t make a difference in this recipe!
  • Seasonings: we’re spicing up the filling with a simple combination of garlic powder, onion powder, salt, and black pepper.
  • Cheddar Cheese: shred the cheddar finely so it incorporates well into the filling. You can use another cheese you have on hand if you prefer.
  • Bacon: finely chopped, cooked bacon adds the perfect smoky, salty crunch. You’ll need 2 thick-cut slices, or about 3-4 thin slices.
  • Panko Breadcrumbs: Panko breadcrumbs are the key to a crispy topping. You can skip them or use regular bread crumbs if you don’t have any!

How to Make Jalapeño Poppers

Here are some step by step photos to guide you! Please see the detailed recipe down in the recipe card.

  1. Prep the peppers: Slice the peppers in half lengthwise, then remove membranes and seeds.
  2. Make the filling: In a bowl, beat the cream cheese until smooth, then mix in garlic powder, onion powder, salt, and pepper.
  3. Add the cheese and bacon and stir to combine.
  4. Assemble and bake: Spread the cream cheese onto each jalapeño half, sprinkle the top with breadcrumbs, then line on a baking sheet. Bake at 425ºF until golden.

Jalapeño Popper FAQs

What to make with lots of jalapeños?

Jalapeño poppers! The base of this delicious appetizer is literally halved jalapeño peppers, so it’s a great way to use a ton of them.

Are Jalapeño Poppers spicy?

Naturally, Jalapeño Poppers are a little bit spicy. However, the seeds are much of what makes the peppers spicy. Removing them before assembling the poppers helps a ton with controlling the spice level.

Making ahead of time:

There are a couple of ways you can get these poppers prepped in advance. First, assemble the filling and store it in the fridge for 3-4 days.
Second, assemble the poppers without adding the Panko, then store them in the fridge for 1-2 days. When you’re ready to serve, simply add the Panko and bake as directed.

How to store:

Finished Jalapeño Poppers will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 1 month. To reheat, thaw overnight in the fridge if frozen, then bake at 350ºF to warm and re-crisp.

jalapeno poppers on parchment paper with a white bowl of dip.

Tips and Notes

  • Pick the bigger jalapeños. Smaller will work too, but the larger ones are easier to fill.
  • Wear gloves! If you slice with bare hands, you’re in danger of the jalapeño juice getting all over your fingers. Touch your eyes with that and you’re in for an uncomfortable evening. I recommend wearing gloves. If you don’t have gloves, wash your hands very thoroughly (and multiple times) with soap, the proceed with caution when it comes to touching anything.
  • Cut the jalapeño lengthwise. Each half should basically be a mini platform for the filling to sit in/on top of. You can leave the stem on or cut it off.
  • Line the baking sheet. Lining the sheet with parchment paper helps prevent the poppers from sticking or burning.

Serving Suggestions

For ultimate crispiness, I recommend serving these poppers right away! They’re delicious on their own or with a side of Ranch dressing, blue cheese dip, or even Homemade Cheese Sauce.

More Appetizer Recipes You’ll Love

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Jalapeno Poppers

5 from 6 votes
These Jalapeño Poppers are one of my favorite appetizers! They're perfectly spicy and layered with a creamy filling, salty bacon, and crispy Panko.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine American
Course Appetizer
Servings 12 poppers
Calories 79cal

Ingredients

  • 5-6 jalapeno peppers*
  • 4 oz cream cheese (125 grams or ½ package)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • 1 pinch black pepper
  • 1 cup shredded cheddar cheese
  • ¼ cup finely chopped, cooked bacon (about 2 thick-cut slices)
  • 2 tablespoons Panko bread crumbs

Instructions

  • Turn the oven to 425 degrees F and line a baking sheet with parchment paper.
  • Slice peppers in half the long way (so you have two long jalalepno "boats") — try to make sure that the bottoms are flat so that they sit well on the pan. Remove the seeds and membranes.
  • In a medium bowl, beat cream cheese until smooth.
  • Add garlic powder, onion powder, salt and pepper and mix until combined.
  • Add cheese and chopped bacon and stir until combined.
  • Spread cream cheese mixture onto each jalapeno half, filling the opening but not overfilling.
  • Sprinkle each filled jalapeno with bread crumbs, then place on the baking sheet and bake for 18-20 minutes, until the jalapenos have softened somewhat and the top looks golden.
  • Allow to rest for 5-10 minutes before serving.

Notes

*The number of peppers you’ll use will depend on how large they are and how much you fill them. It’s always good to have a couple extra on hand just in case. 
*Feel free to opt out of using the bacon to make these a vegetarian option, or opt out of the bread crumbs to make these a gluten free option.

Nutrition Information

Calories: 79cal | Carbohydrates: 2g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 181mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 0.2mg
Keywords jalapeno poppers

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Rhonda Taplin says

    Made these for an annual Christmas gathering, a few of my friends with very high standards were very impressed! Definitely making them again!

  2. Craig M Thompson says

    Ashely;
    You forgot to mention the best part, which is wrapping them in Bacon…..No bacon, is a deal breaker……

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