Go Back

Jalapeno Poppers

Deliciously creamy and crispy Jalapeno Poppers that perfectly blend heat with flavor, making them an irresistible party snack or appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 poppers
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 90
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 oz cream cheese Make sure your cream cheese is at room temperature for smooth blending.
  • 1.5 tsp garlic powder Enhances the flavors; fresh minced garlic can be used for a punchier taste.
  • 5 oz cheddar cheese Use sharp cheddar for more pronounced flavor.
  • 3 tbsp chives, chopped Fresh chives brighten up the filling.
For the Jalapenos
  • 12 pieces jalapenos, halved lengthwise and seeded Choose firm, fresh jalapenos for an ideal crunch.
For the Topping
  • 1/2 cup panko breadcrumbs These breadcrumbs create an irresistible crunch.
  • 1.5 tbsp butter, melted Use unsalted butter for better control of seasoning.
  • 1/4 tsp smoked paprika This will give a subtle smokiness to the topping.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Carefully cut each jalapeno in half lengthwise and remove the seeds and membranes.
  3. Place the halved jalapenos cut side up on a parchment-lined baking sheet.
Making the Filling
  1. In a mixing bowl, combine the cream cheese, garlic powder, cheddar, and chives. Mix until smooth.
Preparing the Topping
  1. In another bowl, mix panko breadcrumbs with melted butter and smoked paprika until evenly coated.
Assembling the Poppers
  1. Generously spoon the creamy filling into each jalapeno half and top them with the panko mixture.
Baking
  1. Bake for 18–22 minutes, or until the cheese is melty and the top is golden brown.
  2. Allow the poppers to cool for 5–10 minutes before serving.

Notes

Uncooked stuffed jalapenos can be refrigerated for up to 24 hours. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.