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HomeRecipesAppetizers

Cheesy Jalapeno Poppers

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By: IsabelPosted: 4/8/19

This post may contain affiliate links. Read my disclaimer.

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These Jalapeno poppers are stuffed with a green onion cream cheese mixture, topped with crispy panko breadcrumbs and baked to golden perfection.

Overhead photo of baked jalapeno poppers topped with breadcrumbs and green onions on a marble countertop.

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.

Jalapeno peppers sliced lengthwise on a wood cutting board.

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.)

Cream cheese in a bowl mixed together with herbs and spices to be stuffed in jalapeno poppers.

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!

Baked Jalapeno Poppers stuffed with cream cheese and topped with panko breadcrumbs and green onions on a white plate.

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

  • 5 Minute Fresh Homemade Salsa
  • Easy Mexican Queso Dip
  • Homemade Tortilla Chips
  • The Best Creamy Bean Dip

Recipe

5 from 5 votes

Cheesy Jalapeno Poppers

Serves: 12 jalapeno poppers
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Overhead photo of baked jalapeno poppers topped with breadcrumbs and green onions on a marble countertop.
Prep: 15 minutes
Cook: 15 minutes
Total : 30 minutes
Jalapeno poppers stuffed with a green onion cream cheese mixture, topped with crispy panko breadcrumbs and baked to golden perfection.

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

Serving: 1jalapeno popper Calories: 94kcal (5%) Carbohydrates: 3g (1%) Protein: 2g (4%) Fat: 8g (12%) Saturated Fat: 5g (25%) Polyunsaturated Fat: 0g Monounsaturated Fat: 0g Trans Fat: 0g Cholesterol: 28mg (9%) Sodium: 131mg (5%) Potassium: 43mg (1%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 450IU (9%) Vitamin C: 23.1mg (28%) Calcium: 40mg (4%) Iron: 0mg
Author: Isabel Eats
Course:Appetizer
Cuisine:Mexican
Overhead photo of baked jalapeno poppers topped with breadcrumbs and green onions on a marble countertop.
Did you Make my Cheesy Jalapeno Poppers?Leave a comment below and tag @isabeleats on social media!
@isabeleats

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Recipe Rating:




  1. virgil says

    Posted on 2/18 at 3:00 pm

    5 stars
    I made cheesy jalapeno poppers I scooped out seeds and veins. And mixed with the cheese, they were delicous.

    Reply
  2. virgil says

    Posted on 2/18 at 2:51 pm

    I spooned out the seeds and veins and mixed with cream cheese.They were delicous.

    Reply
  3. Jessica says

    Posted on 10/7 at 11:12 am

    5 stars
    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!

    Reply
  4. Karley D Hopwood says

    Posted on 11/9 at 2:32 pm

    5 stars
    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 !

    Reply

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Isabel Orozco-Moore, Founder of Isabel Eats
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A first-generation Mexican American who loves to cook! Here at Isabel Eats, you’ll find a mix of all your favorite authentic Mexican recipes with a twist!

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