Jalapeño poppers are the perfect appetizer and snack! They’re stuffed with a tasty cream cheese filling and topped with crispy panko breadcrumbs, then baked until golden and bubbly.
Whether you’re throwing a party, having people over for game day, or getting ready to celebrate Cinco de Mayo, these jalapeño poppers are the perfect appetizer and snack to serve all your hungry guests!
They’re baked, not fried (which totally means you can eat double the amount). They are stuffed with an addicting cream cheese filled and topped with crispy, crunchy panko breadcrumbs.
How to Make Jalapeño Poppers
Slice each jalapeño in half, then scoop out the seeds and the membranes with a small spoon or a melon baller and discard all the cut pieces.
Make the cream cheese mixture by combining a block of softened cream cheese with green onions, cilantro, garlic powder, onion powder, and salt.
Make the breadcrumb mixture by combining panko breadcrumbs with melted butter.
Stuff each jalapeño with some of the cream cheese filling and then top with a sprinkle of the breadcrumbs. Bake until golden and bubbly.
Toppings and Variations
Great garnishes for these poppers include sliced green onions, bacon bits, blue cheese crumbles, or a dash of hot sauce.
To make bacon-wrapped jalapeño poppers, wrap each stuffed jalapeño with a slice of bacon, secure it with a toothpick, and bake until the bacon is golden and crispy.
- Mellon baller: The perfect tool for scooping out the membranes and seeds.
- Cutting board: My favorite cutting board. It’s non-porous, doesn’t dull knives, and is dishwasher-safe.
- Parchment paper sheets: These pre-cut sheets are so convenient!
Storing and Reheating
Jalapeño poppers can be stored in an airtight container in the refrigerator for up to three days.
I recommend reheating them in the oven or air fryer for a few minutes to maintain their crispiness.
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Using a small paring knife, cut each jalapeño in half lengthwise. Scoop out the seeds and membranes using a small spoon or melon baller. Set aside.
- In a medium bowl, mix together the cream cheese, cheddar cheese, green onions, garlic powder, salt, and onion powder. Mix together with a spoon until all the ingredients are incorporated into the cream cheese. Set aside.
- In a separate medium bowl, mix together the panko breadcrumbs and melted butter.
- Fill the peppers with the cream cheese mixture and transfer them to the prepared baking sheet. Top each pepper with the breadcrumb mixture.
- Bake for 18-20 minutes, or until the breadcrumb topping is golden and crispy. Garnish with more green onions and serve.
Photography by Erin Jensen of The Wooden Skillet.