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
Jalapeno Poppers
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.
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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Delicious! But I really came here to say, WEAR GLOVES! I thought I didn’t need gloves, I was all “eh I’ve cut jalapeños before.” My hands are on fire and have been for hours, I have so much regret
I don’t know what size jalapeños you all are using, but I BARELY filled 7 with this recipe. Or, did the recipe mean 6 whole jalapeños, not 12 as I interpreted?
We use 12 whole jalapenos for this recipe. We may be filling ours a little less than yours, or possibly ours are on the smaller side.
uh-oh! jalapeño poppers without bacon?!?! if not un-American, definitely un-Texan! Holly, most of your recipes are gold-metal, but this one just needs help!
Haha this one is a great alternative for those who don’t want bacon wrapped around their jalapeno poppers. But we wouldn’t let you down like that, Wayne! We have this delicious bacon wrapped jalapeno popper recipe that sounds more your style :) I hope you enjoy it!
I wanted to make these as a Valentines Dinner appetizer. Is there a red pepper I can use that wouldn’t be TOO hot?
Thanks-can’t wait to try!
These would work with mini bell peppers which are sweet (and not hot). If you’d like to add just a little heat, you could add diced jalapeno to the filling.
Good….I added more flavor by using veggie cream cheese and crumbled cooked bacon. One of my favorite appetizers!
So…leftover jalapeños from holiday jalapeño margaritas…only 5 large ones. What to do!? More margaritas? Nah, I’m margarita’d out (if that’s possible!) Let’s see what my friends at SpendwithPennies recommend?! Ah Ha! A winner! Made with some leftover Boursin (chive and shallot), added maybe an ounce of block cream cheese (because again that’s all I had for leftovers) and otherwise followed recipe exactly with seasoned panko – slightly scaled down to work with my 5 sad little jalapeños. I thought I might share a couple of these with my family, but alas, I snarfed them all up (that’s right all 5 peppers) in one amazing indulgent sitting. I just couldn’t stop! One right after the other! Thank you for this one! I’m a jalapeño lover and this recipe is super easy and so much better than premade. Now I need to go shopping and buy more jalapeños!
I’m so glad you loved these Shea, Boursin would be so good in them!
Going to make these as a Christmas appetizer! Wondering – can I substitute the panko for regular breadcrumbs? Thank you!
Absolutely Mandy! You can use regular breadcrumbs or other readers have even used crushed up Doritos or Cheetos for the crunch!
This recipe is a winner! Super easy and tasty. I had goat cheese with herbs and garlic on hand so I used that instead of cream cheese.
As expected these taste great.
I halved 12 peppers (mostly ~3″ each) and seriously, there is enough cheese for at least 20 peppers. If you put the cheese in so it’s overflowing, it just melts and dribbles over, wasted onto the pan.
I usually smoke ’em but as it’s winter here, I added 1/4 teaspoon of liquid smoke to the mix and
did them in the oven.
SMOKED jalapeno poppers sound delicious, Leo!
can these be frozen for future use. should i leave off the panko topping until i actually bake them?
I agree, I would leave the panko crumbs off until baking! You can also make the filling and freeze just that for later use.
These are great! I ordered grocery delivery (the app had me add items per quarter pound for some reason) and ended up with a dozen jalapeños and Serrano peppers each. How am I supposed to know how much two pepper weigh?
Anyway. I made jalapeño and Serrano pepper poppers and they both turner out wonderful. I will be bringing them to my office thanksgiving potluck and I think it will be a pleaser.
Can i freeze these ? If so, do i freeze before cooking?
thanks !!
I think they should be okay frozen and reheated, just seal them in an airtight container or freezer bag. I would thaw them first and then reheat in the oven according to the recipe instructions. They may be a little softer in texture though. You could also freeze the cheese mixture and use fresh jalapenos and breadcrumbs when re baking for a crunchier texture.
Amazing taste easy to do
I was skeptical at first because it doesn’t look like an actual jalapeño popper but this is amazing. I ate 16 of them in one sitting. you will not regret trying this recipe!