This is a classic way to make jalapeno poppers - jalapeno peppers stuffed with a seasoned mix of cream cheese, cheddar cheese, and optional bacon crumbles, topped with crunchy panko breadcrumbs, the perfect party appetizer.
Jalapeno Poppers Recipe
Are jalapeño poppers the best bite ever? I think so! It's so hard to beat this spicy little stuffed pepper.
There are many ways to make jalapeno poppers, and I love them all, but you'll love this simple recipe that is always a hit.
You get a flavorful mix of gooey cheeses - cheddar and bubbly cream cheese - and a butter, crispy, crunchy topping that adds a wonderful texture. Plus! You can make them with or without bacon.
I vote bacon! And, we're baking them, rather than serving deep fried poppers, which is so much easier, way less mess, and just as delicious.
They're perfect for game day, for parties, holidays, and really just about any day you wan to serve them.
Let's talk about how to make jalapeno poppers, shall we?
Jalapeno Poppers Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Jalapeno Peppers. Make as many as you can fill!
- Cream Cheese.
- Cheddar Cheese.
- Bacon. Optional.
- Seasonings. Paprika, garlic powder, salt and pepper.
- Butter.
- Panko Bread Crumbs.
- Optional Garnish. Fresh chopped cilantro or parsley, chili flakes, extra crumbled bacon.
How to Make Jalapeno Poppers - the Recipe Method
NOTE: The full recipe instructions are listed in the printable recipe card at the bottom of the post.
Slice the jalapeno peppers in half lengthwise, remove the seeds and innards, then set them into a baking sheet.
Make the filling - mix cream cheese, cheddar, crumbled bacon, and spices in a large bowl.
Stuff the jalapeno slices with the cream cheese mixture, then top with extra shredded cheddar cheese. Press down the cheese to make room for more toppings.
Make the crunchy topping - melt the butter in a small pan, then stir in the panko and spices until combined. Spoon the mix over the poppers.
Bake the jalapeno poppers for 15 - 20 minutes at 375 degrees F (200 C) (could be up to 30 minutes), or until the panko crust is golden and the cheeses are nice and melty.
Boom! Done! Your jalapeno poppers are ready to serve. Garnish them up. You're going to want to make a lot of these! They always go quickly, and everyone always wants more.
Recipe Tips & Notes
- Cheese Options. I'm using sharp cheddar cheese for my poppers today, but you can make them with other melty cheeses. They're great with Monterey jack, pepper jack, colby, or others. You can also try goat cheese in place of the cream cheese.
- Extra Spicy Jalapeno Poppers. Want extra spicy? Save the cored pepper membranes when scoop out the seeds and innards. Chop them up and mix some or all of it into your cream cheese filling. The heat from jalapenos resides in those innards.
- Handling Hot Peppers. Jalapenos and other chilies contain oils that can cause a burning sensation on your skin. Wearing gloves can help. If you do feel any pain, see my post on How to Stop the Jalapeno Burn.
Serving Jalapeno Poppers
Garnish your poppers with fresh topped herbs or green onion, chili flakes, or extra bacon crumbles. Set them on a platter and watch them disappear.
You can serve them hot or at room temperature. Just don't let them cool.
I like to offer a side of blue cheese or ranch dressing as a dipper for those wanting a bit of cooling effect.
Storage & Leftovers
Leftover jalapeno poppers will last up to 5 days in the refrigerator in a sealed container. You can easily reheat them in the oven or the air fryer for 5-10 minutes at medium-low to enjoy again.
You can freeze leftover poppers for 2-3 months in sealed freezer containers. Also, you can freeze uncooked jalapeno poppers for 2-3 months, then bake them straight from frozen.
That's it, my friends. I hope you enjoy this jalapeno popper recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Classic Jalapeno Poppers Recipe
Ingredients
- 12 jalapeno peppers
- 8 ounces cream cheese softened
- 2 cups shredded cheddar cheese divided
- 4 ounces crumbled bacon optional
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste I use ¼ teaspoon each
FOR THE TOPPING
- 1 tablespoon butter or use oil
- ½ cup panko breadcrumbs
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Pinch of salt
OPTIONAL GARNISH
- Fresh chopped cilantro or parsley, chili flakes, extra crumbled bacon
Instructions
- Preheat oven to 375 degrees F (200 C).
- Slice the jalapeno peppers in half lengthwise and core out the insides. Set the jalapenos on a lightly oiled baking sheet cut side up.
- In a large mixing bowl, mix together cream cheese, 1 cup shredded cheddar cheese, crumbled bacon, paprika, garlic powder, and salt and pepper to taste, until well combined.
- Stuff each jalapeno half with the cheese mixture, then top with the remaining shredded cheddar cheese.
- Add the butter to a small pan and heat to melt. Stir in the panko breadcrumbs, paprika, garlic powder, and pinch of salt, until well combined. Spoon the panko mixture over the stuffed jalapenos.
- Bake the jalapeno poppers for 15-20 minutes, or until the panko crust is golden and the cheeses are nice and melty.
- Garnish and serve.
Nutrition Information
Petra says
I am lactose intolerant since child hood. What else can I stuff into the chilies ? I love chilies especially manzanos
Mike Hultquist says
Petra, you can use a mix of spicy ground meats. Beans can be good, mashed up a little, mixed in with the meats, as a binder. You can really stuff them with many things. I hope this helps.
WILLIAM HANTI says
I used serrano peppers out of my garden.
So delicious, sorry I didn't make more.
Mike Hultquist says
Very addictive! Thanks, William!
Paul:-) says
Hi Mike, Patty,
Sounds lovely my mouth is watering but it’s Conger Eel Stew tonight. (2 tsps of your Mango Hababero hot sauce in the marinade. I’ve surprised myself by how much I genuinely like it!).
Back to the Jalapeños.
I’m having ideas with which cheeses to use and think some Pecorino and/or Parmesan would be nice too.
Paul:-)
Mike Hultquist says
All sounds good to me, Paul. Enjoy the stew!
Sandy Martinez says
Mike,
You sure know how to get to a Girl's heart! But I'll one up ya! I'll add browned chorizo!! Wish me luck!
Mike Hultquist says
Sounds like perfection to me, Sandy! I love it with chorizo! Boom!!!
James Phillips says
on point! Great recipie!
Mike Hultquist says
Thanks, James!
Ramya says
Cant wait to make this soon for me can i use tofu and vegan cream cheese i never had classic jalapeno poppers before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.