Jalapeño poppers are a favorite restaurant appetizer, but I think they’re even better when you make them at home! My recipe is spicy, creamy, and cheesy, with a crispy panko topping.
If you’re like most people, you’re more likely to order jalapeño poppers at a bar or restaurant than actually make them yourself at home. I think this recipe might change that! If you thought making jalapeño poppers involved deep frying, you’ll appreciate that my version is baked, which makes them super easy!
Easy Baked Jalapeño Popper Recipe
This recipe makes 24 jalapeño poppers, which is about as many as my family will devour in a single sitting. Because it’s so simple to make and doesn’t need to be deep fried, it’s easy to scale this recipe up to make it a party appetizer, too.
Unlike fast food jalapeño poppers, which are battered before frying, these homemade jalapeño poppers are made with a panko breadcrumb topping that gets crispy and golden brown in the oven. I definitely prefer jalapeño poppers this way—they’re not as heavy, and the flavors of the filling don’t compete with the batter.
(If you love jalapeño poppers, make sure you try my Easy Jalapeño Popper Dip too!)
- Cream cheese – You’ll need to soften the cream cheese so it’s easy to work with.
- Garlic powder
- Shredded Monterey Jack cheese
- Bacon – Cook the bacon and crumble it, or if you’re making jalapeño poppers in a hurry, you can use bacon bits.
- Chives – The chives are optional!
- Panko bread crumbs
- Ranch or blue cheese dressing for dipping – Here’s my recipe for homemade ranch.
How to Make Jalapeño Poppers in the Oven
Preheat your oven to 400ºF. Wearing gloves, slice each of the jalapeños in half lengthwise and remove the seeds and veins with a spoon.
2. Make the Filling
Mix the cream cheese, garlic powder, Monterey Jack, and chives in a large bowl.
3. Make the Topping
In another bowl, combine the panko crumbs and melted butter.
Spoon the cheese mixture into the jalapeños, then top with the breadcrumbs.
Place the jalapeño poppers in a baking pan and bake for 18 to 22 minutes or until the breadcrumb topping is golden and the peppers are tender. Cool for 5 to 10 minutes before serving.
How to Store
Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat the poppers in the microwave or a 350ºF oven.
How spicy are jalapeño poppers?
This depends on the spiciness of your jalapeños! Unfortunately, there’s not a good way to predict how spicy they’ll be—peppers are spicier when they’re grown in drought or low water conditions, so unless you grow them yourself, it’s hard to know what you’re going to get.
What sauce is good with jalapeño poppers?
I like serving these with ranch or blue cheese dressing. Sour cream will work in a pinch, too!
Can I freeze jalapeño poppers?
Yes, you can freeze this recipe. Place the cooked poppers in an airtight storage container and freeze them for up to 2 months; you can bake them straight from frozen in a 350ºF oven.
More Cheesy Appetizer Recipes
- 12 jalapeños
- 8 ounce cream cheese softened
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cup shredded Monterey Jack cheese
- 1/2 pound bacon cooked and crumbled
- 2 tablespoons finely chopped chives optional
- ¼ cup Panko bread crumbs
- 1 tablespoon butter melted
- Dip: ranch or blue cheese dressing
- Preheat the oven to 400 degrees F. Wearing gloves, slice each of the jalapeños in half lengthwise and use a spoon to remove the seeds and veins.
- In a bowl mix cream cheese, garlic powder, monterey Jack cheese and chives (if using).
- In a separate bowl, combine Panko crumbs and melted butter.
- Fill jalapenos with the cheese mixture. Top with crumbs.
- Place on a baking pan and bake 18-22 minutes or until golden.
- Cool 5-10 minutes before serving.
When do you put the bacon in?
I have not tried this particular recipe but my daughter makes jalapeno poppers with cream cheese, different spices and cheese and the panko without the bacon and chives and they are awesome. I can’t wait to try this recipe. We bought jalapenos the other day to make more and we dip in ranch dressing