Description
Learn how to make perfect baked jalapeno poppers that even spice-haters love! Cream cheese filling, crispy bacon, no deep frying needed.
Ingredients
For the Poppers:
- 12–15 medium jalapenos (similar size for even cooking)
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 12–15 slices bacon, cut in half
Optional Add-ins:
- 1/4 cup green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon smoked paprika
For Breaded Version (Optional):
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 1/4 teaspoon garlic powder
For Serving:
- Ranch or blue cheese dressing
- Sour cream with lime juice
Instructions
- Preheat and prep: Preheat oven to 400°F. Line a baking sheet with parchment paper or foil. Wear gloves or be careful not to touch your face while handling jalapenos.
- Prepare jalapenos: Cut each jalapeno in half lengthwise. Use a small spoon to scrape out seeds and white membranes. For mild heat, remove all seeds; for more spice, leave a few seeds and some membrane. Arrange on prepared baking sheet.
- Make filling: In medium bowl, mix softened cream cheese, cheddar, mozzarella, garlic, onion powder, salt, and pepper until well combined. Add green onions or cilantro if using. Taste and adjust seasoning.
- Fill peppers: Spoon cheese mixture into each jalapeno half, packing it in and mounding slightly (it will settle during baking).
- Add breading (optional): If making breaded version, mix panko with melted butter and garlic powder. Sprinkle over filled peppers before wrapping with bacon.
- Wrap with bacon: Wrap each filled pepper with half a bacon slice, tucking the end underneath to secure. Use toothpicks if needed.
- Bake: Bake 20-25 minutes until bacon is crispy and browned. For extra crispy bacon, broil for 2-3 minutes at the end, watching carefully.
- Cool and serve: Let cool 5 minutes before serving (filling will be very hot). Serve with ranch, blue cheese, or sour cream-lime dipping sauce.
Notes
Heat control: Most of the heat is in the seeds and white membranes. Remove 80-90% for mild poppers that spice-sensitive people will enjoy.
Safety tip: Jalapeno oils can burn skin and eyes. Wear gloves or wash hands thoroughly with dish soap after handling. Don’t touch your face!
Make-ahead: Assemble completely up to 24 hours ahead. Cover and refrigerate. Add 3-5 minutes to baking time.
Freezing: Freeze assembled poppers on baking sheet until solid, then transfer to freezer bag. Keep up to 3 months. Bake from frozen, adding 10 minutes to cooking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 185 calories
- Sugar: 1g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 45mg