These Jalapeno poppers are stuffed with a green onion cream cheese mixture, topped with crispy panko breadcrumbs and baked to golden perfection.
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!
These jalapeño poppers are baked, not fried (which totally means you can eat double the amount), stuffed with an addicting cream cheese mixture and topped with crispy crunchy panko breadcrumbs.
How to make jalapeño poppers
The first step to making this party favorite is to cut a hole into each jalapeño pepper. But instead of cutting them in half lengthwise, try to cut about 1/3 of the jalapeño off so that each pepper is shaped like a boat.
This will let you fit even more of the cream cheese mixture, which is exactly what we want.
Then, scoop out the seeds and the membranes with a small spoon or a melon baller {affiliate link} and discard all the cut pieces.
If you want to save some of the jalapeño scraps, you can store them in the fridge and use them for later in any recipes that need a little extra spice! (Learn more about Jalapeno Peppers.)
Next, make the cream cheese mixture by combining a block of cream cheese with green onions, cilantro, garlic powder, onion powder and salt.
In a separate bowl, make the breadcrumb mixture by combining panko breadcrumbs with melted butter.
Then comes the fun part – stuff each jalapeño pepper with the cream cheese, top with a pinch of grated cheddar cheese and then with the breadcrumbs. Bake in a 425 degree Fahrenheit oven for 13-15 minutes and serve!
Tips for making jalapeño poppers
- If you like your poppers spicy, leave in some of the seeds and the membranes of the jalapeños.
- This recipe can be prepared up to 2 days in advance. Prepare and stuff the jalapeños with the cream cheese mixture and place on a prepared baking sheet. Cover with plastic wrap and refrigerate. When ready to bake, top with grated cheddar cheese and the panko breadcrumb mixture.
- Other great garnishes for these jalapeños poppers include bacon bits, blue cheese crumbles and a dash of hot sauce!
More party appetizer recipes you’ll love
Ingredients
- 12 large jalapeno peppers
- 8 ounces cream cheese
- 1/4 cup minced cilantro
- 1/4 cup chopped green onions, plus more for topping if desired
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 cup grated cheddar cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- Prepare the jalapenos: Using a small paring knife, cut one-third of each jalapeno lengthwise (as shown in the photos in the post). Scoop out the seeds and membranes using a small spoon or melon baller {affiliate link}. Discard the cut-out jalapeno pieces or save for later use in soups or salsas.
- Prepare the cream cheese mixture: In a medium bowl, add cream cheese, cilantro, green onions, salt, garlic powder and onion powder. Mix together with a spoon until all the ingredients are incorporated into the cream cheese.
- Prepare the crispy panko topping: In a small bowl, add panko breadcrumbs and melted butter. Mix together with a spoon to combine.
- Assemble the jalapeno poppers: Stuff the peppers with the cream cheese and transfer to the prepared baking sheet. Top each pepper with a little grated cheddar cheese followed with a sprinkle of the breadcrumb mixture.
- Bake jalapeno poppers in the oven for 13-15 minutes, until the cheese is bubbly and the breadcrumb topping is lightly browned. Top with sliced green onions if desired and serve.
Isabel’s Tips:
- This recipe can be prepared up to 2 days in advance. Prepare and stuff the jalapeños with the cream cheese mixture and place on a prepared baking sheet. Cover with plastic wrap and refrigerate. When ready to bake, top with grated cheddar cheese and the panko breadcrumb mixture. Bake and serve.
Nutrition Information
I made cheesy jalapeno poppers I scooped out seeds and veins. And mixed with the cheese, they were delicous.
I spooned out the seeds and veins and mixed with cream cheese.They were delicous.
I made these for my husband’s birthday gathering as an appetizer ….and they were the STAR of the evening! My mother in law absolutely loved this! I’m always happy to impress her with some new dish or flavors. I cut the jalapenos length-wise to get 2 equal halves out of each pepper. It was difficult for me to make it look like a boat and properly de-seed them. That was the only thing I changed about this recipe. It seems this recipe will be the new NON-NEGOTIABLE appetizer for many gatherings to come! Thanks!
I LOVE this recipe !! I make it once a week its a great snack, super simple to make ! and you can store it in the fridge for the week.
Thank you so much for sharing your recipes !