Jalapeno poppers have always been a favorite in our family, especially when we gather for weekend barbecues or game nights. The combination of spicy, creamy, and crispy textures just hits all the right notes. The recipe I’m sharing today for Baked Jalapeno Poppers is not only delicious but also straightforward to make, making it perfect for casual get-togethers or a quick snack.
I first tried jalapeno poppers on a road trip through Texas, where they were served as a side dish at a small barbecue joint. The heat of the jalapeno, balanced by the creaminess of the cheese filling, made an impression on me that I couldn’t shake off. When I got home, I knew I had to try making them myself, but with a twist—baking instead of frying. This change makes them slightly healthier while still keeping that irresistible crunch.
One of the things I love about this recipe is how easy it is to customize. For those who prefer a milder flavor, you can use mini bell peppers instead of jalapenos, which still offer the perfect vessel for the cheesy filling without the heat. If you’re a spice lover, leaving a few seeds in the jalapenos will give them an extra kick. You can also switch up the cheese; try adding a bit of pepper jack for an extra layer of flavor, or even some blue cheese for a tangy surprise.
The topping is another area where you can get creative. While the panko bread crumbs add a nice crunch, you could experiment with crushed tortilla chips or even crumbled Ritz crackers. For a smoky flavor, a dash of smoked paprika or a bit of chipotle powder in the topping mix can do wonders.
No matter how you decide to tweak it, this recipe is a crowd-pleaser every time. It’s also a great way to get kids involved in the kitchen, especially with stuffing the peppers and sprinkling on the topping.
Preparing Baked Jalapeno Poppers
Click here to get printable version
Ingredients
- 1 tablespoon melted butter
- 1/4 cup panko breadcrumbs
- 15 fresh jalapenos
- 8 ounces cream cheese, softened
- 3/4 cup cheddar cheese, shredded
- Salt and pepper, to taste
- 1/4 teaspoon paprika
- 6 slices bacon, cooked and finely chopped (divided)
- 2 tablespoons chives, finely chopped (divided)
Directions
- Set your oven to preheat at 400°F and prepare a baking sheet with parchment paper.
- Put on food-safe gloves, slice the jalapenos lengthwise, and use a butter knife or your fingers to remove the seeds and membranes. Place the jalapenos, cut side up, on the prepared baking sheet.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, 5 slices of chopped bacon, 1 tablespoon of chives, salt, and pepper. Stir until the mixture is smooth and well combined.
- Carefully fill each jalapeno half with the cheese mixture, making sure to pack each cavity full.
- In a separate bowl, blend the panko breadcrumbs, paprika, melted butter, and a small amount of salt and pepper. Sprinkle this mixture evenly over the stuffed jalapenos.
- Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the breadcrumb topping is golden brown and the jalapenos are tender.
- Before serving, garnish the jalapeno poppers with the remaining chives and chopped bacon. Enjoy your delicious poppers!
Storing Suggestions:
Store any leftover jalapeno poppers in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350°F oven for about 10 minutes or until warmed through to retain their crispiness.
FAQs:
Can I make jalapeno poppers ahead of time?
Yes, you can prepare the jalapeno poppers in advance. Stuff the jalapenos and add the breadcrumb topping, then cover and refrigerate them for up to 24 hours. Bake them just before serving for the best texture and flavor.
What’s the best way to reheat leftover jalapeno poppers?
To reheat leftover jalapeno poppers, place them in a 350°F oven for about 10 minutes or until they are warmed through. This method helps retain their crispy texture, which is usually lost in the microwave.
Can I use a different type of cheese?
Yes, you can substitute the cheddar cheese with other types like Monterey Jack, pepper jack, or even mozzarella. Each will give the poppers a unique flavor, so feel free to experiment with your favorite cheeses.
How can I make the poppers less spicy?
If you prefer milder poppers, make sure to remove all the seeds and membranes from the jalapenos, as these parts contain most of the heat. You can also soak the jalapenos in cold water for about 30 minutes after deseeding to further reduce their spiciness.
What can I serve with jalapeno poppers?
Jalapeno poppers make a great appetizer or snack. They pair well with ranch dressing, sour cream, or a cool, creamy dip to balance the heat. You can also serve them alongside other finger foods like chicken wings or nachos.
Can I freeze jalapeno poppers?
Yes, you can freeze uncooked jalapeno poppers. Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When you’re ready to cook, bake them straight from the freezer, adding a few extra minutes to the cooking time.
Baked Jalapeno Poppers
Ingredients
- 15 jalapenos
- 8 oz softened cream cheese
- 3/4 cup shredded cheddar cheese
- 6 slices cooked bacon finely chopped (divided)
- 2 tablespoons finely chopped chives divided
- salt and pepper to taste
- 1/4 cup panko bread crumbs
- 1/4 teaspoon paprika
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Wearing food-safe gloves, halve the jalapenos lengthwise and remove the seeds and membranes using a butter knife or your fingers. Arrange the jalapenos on the prepared baking sheet with the cut side facing up.
- In a bowl, combine the softened cream cheese, shredded cheddar cheese, 5 slices of chopped bacon, 1 tablespoon of chives, salt, and pepper. Mix until well blended.
- Fill each jalapeno half with the cheese mixture, ensuring each cavity is packed.
- In another bowl, mix together the panko bread crumbs, paprika, melted butter, and a pinch of salt and pepper. Sprinkle this mixture over the stuffed jalapenos.
- Bake in the preheated oven for 15 minutes, until the topping is golden and the jalapenos are tender.
- Garnish with the remaining chives and chopped bacon before serving. Enjoy!
