Go Back
–+ servings

Crispy Jalapeño Poppers

These crispy jalapeño poppers are stuffed with a creamy cheddar filling, coated in crunchy panko, and baked until golden. A perfect game-day appetizer with big flavor and just the right kick.
Amanda
Prep Time 20 minutes
Cook Time 25 minutes
0 minutes
Total Time 45 minutes
Serving Size 6 servings

Equipment

  • Oven
  • Baking sheet
  • Parchment paper or foil
  • cutting board
  • sharp knife
  • small spoon
  • Mixing bowl
  • Spoon or spatula
  • 3 shallow bowls (for breading)
  • Cooking spray

Ingredients

  • 12-16 jalapeño peppers medium-sized; halved lengthwise and seeded
  • 8 oz cream cheese softened
  • 1 cup cheddar cheese shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp salt plus more to taste
  • 6-8 slices bacon optional; wrap 1/2 slice around each popper before breading
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 tsp paprika
  • black pepper to taste
  • cooking spray or oil for crisping the coating

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil (set a wire rack on top if you have one for extra crispiness).
  • Slice the jalapeños in half lengthwise. Use a small spoon to scoop out the seeds and white membranes (wear gloves if desired). Arrange the jalapeño halves on the prepared baking sheet.
  • Make the filling: In a mixing bowl, stir together softened cream cheese, shredded cheddar, garlic powder, salt, and a pinch of black pepper until smooth.
  • Spoon the cheese mixture into each jalapeño half, gently packing it in so it’s level with the edges.
  • If using bacon, wrap a half slice around each stuffed jalapeño and secure with a toothpick if needed.
  • Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and panko mixed with paprika in the third.
  • Dip each stuffed jalapeño in flour, then egg, then the panko mixture, pressing gently so the crumbs adhere well.
  • Place the breaded poppers on the baking sheet. Lightly spray the tops with cooking spray (or drizzle lightly with oil) for better browning.
  • Bake for 20–25 minutes, until golden and crispy and the cheese is bubbling. Cool for 3–5 minutes before serving (the filling will be very hot).

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 350°F (175°C) for about 10 minutes to help them crisp back up.
Make ahead: Stuff (and wrap with bacon, if using) up to 24 hours in advance; cover and refrigerate. Bread and bake just before serving.
Freezing: Freeze assembled, unbaked poppers on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding a few extra minutes.
Heat tip: Jalapeños vary a lot. Removing more of the white membranes makes them milder. Avoid touching your face after handling peppers; gloves help.

Nutrition

Calories: 260kcal | Protein: 12g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 520mg