Jalapeño poppers are the perfect party food—spicy, creamy, savory, and completely addictive. This recipe for crispy baked jalapeño poppers with cheddar delivers all that irresistible flavor without the mess or guilt of deep frying. We’re filling fresh jalapeño halves with a tangy mixture of cream cheese and sharp cheddar, then topping them with crunchy panko breadcrumbs for a golden, irresistible crust.
This is a simple, foolproof appetizer that is guaranteed to be a hit at any gathering. The rich, cool cream cheese filling perfectly balances the subtle heat of the jalapeño, while the baking method ensures the peppers are tender and the topping is crunchy. They are quick to assemble, easy to bake, and the ideal bite-sized snack for game day or movie night.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The cool, rich cheese filling is the ideal contrast to the smoky heat of the jalapeño pepper.
- Simple Baked Method: Baking is easier, healthier, and much less messy than frying, while still giving you a beautiful, crispy topping.
- Crowd-Pleaser Appetizer: These are highly addictive and always the first thing to disappear from the appetizer tray.
- Excellent Make-Ahead Option: You can assemble the poppers completely a day or two in advance, making party prep stress-free.1
- Cheesy Comfort: The use of sharp cheddar cheese adds a robust, savory depth that elevates the entire dish.
Ingredients
- 12 large fresh jalapeños
- 1 (8 oz or 225 g) block cream cheese, fully softened to room temperature2
- 1 cup (115 g) sharp cheddar cheese, freshly shredded
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (30 g) unsalted butter, melted
- 1/2 cup (25 g) Panko breadcrumbs (Japanese-style breadcrumbs for extra crunch)
Equipment
- Baking sheet
- Parchment paper
- Small spoon (or melon baller)
- Mixing bowls
- Whisk or rubber spatula
- Gloves (optional, but highly recommended)
Step-by-Step Instructions
- Prep the Jalapeños (Safety First!): Put on gloves if you have them, as the oil from the peppers can burn your skin. Slice the jalapeños in half lengthwise. Using a small spoon, carefully scrape out all the seeds and the white membrane inside (this is where most of the heat lives). Place the cleaned jalapeño halves, cut-side up, on a parchment-lined baking sheet.
- Make the Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, salt, and pepper. Mix with a whisk or spatula until the filling is completely smooth and uniform.
- Stuff the Poppers: Use the small spoon to fill each jalapeño half with the cheese mixture. Fill them completely, making sure the top layer of the filling is smooth. Be careful not to overfill them, or the cheese will bubble out too much during baking.
- Add the Topping: In a small bowl, combine the melted butter and Panko breadcrumbs. Spoon a small amount of the buttery breadcrumbs over the top of the cheese filling in each popper.
- Bake: Preheat your oven to 400°F (200°C). Bake the poppers for 15–20 minutes. They are done when the jalapeños are soft and tender, and the filling is hot and bubbly with a golden-brown, crispy topping.
- Cool and Serve: Let the poppers cool for about 5 minutes before serving. The filling will be extremely hot and needs time to set. Serve warm with your favorite dipping sauce.
Substitutions and Variations
- Cheese: Swap out the sharp cheddar for other great melting cheeses like Monterey Jack, Pepper Jack (for extra heat!), or smoked gouda for a rich, smoky flavor.
- Protein: For a classic addition, stir in 1/4 cup (25 g) of pre-cooked, crumbled bacon into the cream cheese filling before stuffing the peppers.
- Spice: For an even spicier popper, leave some of the white membrane inside the pepper. For a different flavor profile, add 1/2 tsp chili powder or cumin to the cheese filling.
- Gluten-Free: Substitute the Panko breadcrumbs with gluten-free Panko or crushed gluten-free cornflakes for the topping.
Pro Tips and Common Mistakes to Avoid
- Safety Tip: Wear Gloves! Jalapeño seeds and membranes contain capsaicin oil that can burn your skin and eyes. Using disposable gloves makes cleanup easy and keeps your hands safe.
- Room Temperature Cream Cheese: Ensure your cream cheese is completely soft. If it’s cold, the filling will be lumpy and hard to mix smoothly.
- For Less Heat: Scrape out all the white membrane inside the jalapeño. The more membrane you remove, the milder the pepper will be.
- Use Panko for Crunch: Standard breadcrumbs will not give you the same level of crispness. Panko (Japanese breadcrumbs) are larger and drier, which guarantees a superior crunch when baked.3
Storage, Make-Ahead, and Freeing
- Make-Ahead: You can assemble the poppers completely up to the point of baking, cover them tightly, and store them in the refrigerator for up to 2 days. Add 5 minutes to the baking time if baking straight from the fridge.
- Storage (Leftovers): Store cooled, baked poppers in an airtight container in the refrigerator for up to 3 days.
- Freezing (Unbaked): Jalapeño poppers freeze well! Assemble them on the baking sheet, place the sheet in the freezer until the poppers are solid, then transfer them to a freezer bag. They can be frozen for up to 3 months.
- Reheating: To reheat, bake leftover poppers at 350°F (175°C) for 10–12 minutes until warmed through and the topping is crisp again.
Serving Suggestions
Serve these delicious poppers with a variety of cool, tangy dipping sauces to complement the heat. A side of Ranch dressing, sour cream, or a simple avocado-ranch dip works perfectly. They also pair wonderfully with fresh, chunky salsa or a bowl of warm chili.
Approximate Nutrition
- Yields: 24 poppers (12 whole jalapeños)
- Serving Size: 2 poppers
- Calories: 140 kcal
- Protein: 6 g
- Fat: 12 g
- Carbohydrates: 4 g
Note: These are approximations and can vary based on the size of the peppers and the amount of cheese used.
FAQs
Q: How do I make them less spicy?
A: The heat comes from the white membrane and seeds. To make them very mild, soak the cleaned jalapeño halves in cold water for 15 minutes before filling them. You can also use half jalapeños and half mini sweet bell peppers for a mix of heat and sweetness.
Q: Can I fry these poppers?
A: Yes, you can. You must first dredge the stuffed poppers in flour, then egg wash, and finally in the Panko crumbs. Fry them in oil preheated to 350°F (175°C) for 2–3 minutes until golden brown.
Q: Can I use different ground meat besides beef?
A: This recipe does not call for ground meat. However, for a heartier filling, you can mix 1/4 cup of fully cooked, crumbled sausage or ground beef into the cheese mixture.
Q: Why is my cheese filling bubbling out onto the pan?
A: The filling can bubble out if the poppers are overfilled or if the oven temperature is too high. Ensure you fill them only to the top edge and use the recommended temperature of 400°F (200°C).
Q: Is it better to use fresh or pre-shredded cheddar?
A: We recommend using freshly shredded sharp cheddar. It melts much better and has a stronger, richer flavor than pre-shredded cheese.
Crispy Baked Jalapeño Poppers with Cheddar
Equipment
- Baking sheet
- Parchment paper
- small spoon or melon baller
- Mixing bowls
- whisk or rubber spatula
- Gloves optional but recommended
Ingredients
- 12 large fresh jalapeños
- 8 oz (225 g) cream cheese, softened
- 1 cup (115 g) sharp cheddar cheese, freshly shredded
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp (30 g) unsalted butter, melted
- 1/2 cup (25 g) Panko breadcrumbs
Instructions
- Put on gloves. Slice jalapeños lengthwise and remove seeds and membranes. Place cut-side up on baking sheet lined with parchment.
- Mix cream cheese, shredded cheddar, garlic powder, salt, and pepper in a bowl until smooth.
- Fill each jalapeño half with cheese mixture, smoothing the top. Do not overfill.
- Mix melted butter and Panko in a small bowl. Spoon mixture on top of each filled jalapeño.
- Bake at 400°F (200°C) for 15–20 minutes, until jalapeños are tender and topping is golden.
- Cool for 5 minutes before serving. Serve warm with ranch, sour cream, or salsa.
