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Easy Baked Jalapeño Poppers with Cream Cheese Filling

Two baked jalapeño poppers, cut open to show creamy filling, served in the foreground with more jalapeño poppers in the background.
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Make these simple baked jalapeño poppers for a spicy, cheesy appetizer perfect for game night. Control the heat by properly deseeding the peppers.

Ingredients

Scale
  • 12 fresh jalapeño peppers
  • 8 oz cream cheese, softened
  • 4 oz sharp cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the jalapeño peppers in half lengthwise. Use a small spoon or knife to carefully scrape out the seeds and white membranes. Wear gloves when handling peppers to prevent skin irritation.
  3. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and salt. Mix until smooth and fully incorporated.
  4. Spoon the cheese mixture evenly into each jalapeño half, mounding it slightly.
  5. In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the buttered breadcrumbs over the top of the cheese filling in each pepper half.
  6. Place the stuffed peppers on the prepared baking sheet.
  7. Bake for 18 to 20 minutes, or until the peppers are tender and the topping is golden brown and bubbly.
  8. Let cool for a few minutes before serving.

Notes

  • For less heat, remove all white pith and seeds from the peppers. For more heat, leave a few seeds inside the filling.
  • You can substitute bacon bits for half of the panko breadcrumbs for bacon wrapped poppers flavor without the wrapping step.
  • If you prefer a crispier topping, briefly broil the poppers for the last minute of cooking, watching closely to prevent burning.

Nutrition

Find it online: https://cookingbymia.com/baked-jalapeno-poppers-recipe/