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Jalapeño Poppers

Crispy, cheesy jalapeño poppers that are smoky and savory, perfect for snacking or as a starter.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

Jalapeño Filling
  • 8 large large jalapeño peppers Fresh jalapeños = brighter heat and crunch.
  • 8 ounces cream cheese, softened Use room-temp cream cheese for smooth filling.
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
Topping
  • 1 cup panko breadcrumbs Panko gives the best crisp, not regular crumbs.
  • 1 tablespoon olive oil

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Slice each jalapeño lengthwise and scoop out seeds and membranes for milder poppers.
  3. In a bowl, mix the softened cream cheese, shredded cheddar, crumbled bacon, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
  4. Spoon the cheese mixture into each jalapeño half, filling them generously.
  5. In a small bowl, toss the panko with olive oil until evenly coated.
  6. Sprinkle or press the panko over each stuffed jalapeño.
Baking
  1. Place the poppers on the prepared sheet with space between them.
  2. Bake for 20–25 minutes until the tops are golden and the cheese is bubbling.
  3. Let them cool for a few minutes before serving.

Notes

Time-saver: Use pre-cooked bacon or bacon bits. Common mistake: If the filling is runny, chill it 10 minutes before stuffing. Variation: Add chopped cilantro or a squeeze of lime for brightness.