Baked Jalapeño Poppers are a classic appetizer that any crowd loves! Make a batch of these creamy, spicy little poppers for your next game day party. They’re super simple, taste absolutely amazing and aren’t fried!
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About this Baked Jalapeño Poppers Recipe
Baked jalapeño poppers may just become your most favorite appetizer ever. They are seriously so easy to make and are way better than the pre-made frozen kind. They’re loaded with flavor and just the right amount of spicy kick.
Things like these poppers and my air fryer chicken wings are always go-to appetizers for parties — especially when it comes to a game-day snack. Those bite sized treats are just the perfect way to serve a crowd.
I love baked jalapeño poppers because they’ve got a crispy crunch on the outside with a deliciously creamy center. It’s the best of both worlds and the spice from the jalapeños makes it even better.
Once you make homemade jalapeño poppers, you’ll never go back! The little bit of work it requires is beyond worth it since the end result is so tasty. Pair it with a spicy margarita for the most lovely spicy combo!
More appetizer recipes: Totchos • Pizza Pinwheels • Air Fryer Mozzarella Sticks • Poutine
Why you’ll love this recipe
There are so many reasons to love this tasty bar snack:
- This recipe is super simple. You can make an incredible appetizer, from scratch, in just a few basic steps. Become a pro in the kitchen in no time!
- These get a crispy coating without the use a deep fryer. A bit of a healthier option, but they lack absolutely nothing in flavor!
- Make baked jalapeño poppers in just a half hour. It really won’t take that long from start to finish!
Tools & equipment
To make these jalapeño poppers, you’ll need a few basic kitchen tools. Make sure you’ve got a large baking sheet on hand, as well as cutting board and sharp knife.
You’ll also need a few small mixing bowls and a spoon to fill each pepper half. The last thing you’ll need is measuring cups and spoons for all the ingredients. And that’s it!
Ingredients
Before you run to the grocery store, make sure you check out this list of ingredients so that you can grab everything you need to make this recipe:
- jalapeños, halved and deseeded
- cream cheese, softened
- fresh cilantro
- green onion
- garlic powder
- salt
- Mexican blend shredded cheese
- butter, melted
- Panko bread crumbs
Substitutions & variations
Many people like to wrap their jalapeño poppers in bacon. Feel free to do that instead of breadcrumbs. You can also make bacon and then crumble it up and add it to the cream cheese mixture that you’ll stuff the pepper halves with.
You can use whatever type of cheese you want. Shredded cheddar cheese, Colby jack cheese, and Monterey jack cheese would all be yummy.
Add even more flavor to the baked jalapeño poppers with different spices and seasonings. Things like onion powder, black pepper and cayenne pepper would all be delicious additions.
Instructions
In just a few simple steps, you’ll have this tasty appetizer ready to go. Here’s what you’ll need to do:
Preheat your oven to 400°F (20°C) and then lightly grease a sheet pan.
Halve the fresh jalapeño peppers and carefully remove the seeds. You may remove the stems or keep them on. Once sliced, arrange them cut side up on the prepared sheet pan.
Combine cream cheese, cilantro, green onion, garlic powder and salt in a small bowl.
Spread spoonfuls of the cream cheese mixture onto each pepper half, then sprinkle cheese on top.
Stir together melted butter and Panko breadcrumbs until combined. Sprinkle the mixture on top of the shredded cheese.
Bake the stuffed jalapeños for 20 minutes, until cheese has melted and browned. If tops are not browned, broil for an additional 2-3 minutes. Allow to cool for a few minutes, then serve and enjoy!
Tips & tricks
For best results, check out these few tips and tricks before you start making your appetizer:
- It’s really important that the cream cheese is softened properly — leave it on the counter for an hour or so before you begin.
- To protect your hands, wear gloves while slicing the jalapeños. Nothing is worse than not being able to get the rest of the jalapeño essence off of your hands and you can’t rub your eyes — am I right?
- These baked jalapeño poppers are pretty mild if you take the time to get all the seeds and membranes out — this is where jalapeños have most of their heat. Once you have halved them, you can use a spoon to scrape the insides out. If you don’t mind heat, you could leave in the membranes and/or some seeds.
Food and drink pairings
I love to pair these with all of my favorite appetizers. They’re tasty alongside things like whipped feta dip and spinach artichoke dip. And of course, they’re great with game day favorites like fried pickles and chips and queso.
You can also serve these with some homemade ranch dressing or garlic aioli to dunk them in — SO yum!
Don’t forget the cocktails! These poppers go super well alongside a classic margarita or beerita.
FAQ
Absolutely! Allow to cool completely and then store leftovers in an airtight container in the fridge for a few days. You can also freeze them! Just freeze on a parchment paper lined baking sheet and transfer to a freezer safe container. Store in the freezer for up to 2 months.
The easiest way is to just wear gloves while slicing the jalapeños and stuffing them. But if you forget to do that, make a slurry of baking soda and water and let it soak on your hands to draw out the sting.
More Appetizer Recipes
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Baked Jalapeño Poppers
ingredients
- 10 jalapeños halved and deseeded
- 8 ounces cream cheese softened
- ¼ cup fresh cilantro chopped
- ¼ cup green onion sliced thinly
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup Mexican cheese blend shredded
- 1 tablespoon butter melted
- ¼ cup Panko bread crumbs
instructions
- Preheat oven to 400°F (20°C). Lightly grease a sheet pan.
- Halve the peppers and remove the seeds. You may remove the stems or keep them on. Arrange them cut side up on the sheet pan.
- Combine cream cheese, cilantro, green onion, garlic powder and salt.
- Spread spoonfuls of the cream cheese mixture onto each pepper half. Sprinkle cheese on top.
- Stir together melted butter and Panko breadcrumbs until combined. Sprinkle on top of the shredded cheese.
- Bake for 20 minutes, until cheese has melted and browned. If tops are not browned, broil for an additional 2-3 minutes.
notes
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