I’m sharing my Classic Jalapeno Poppers with a simple trick that cuts prep time and makes serving at a gathering much easier.

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I can never resist a tray of jalapeño poppers, and honestly I mess up the first batch every time because I eat too many while making them. I stuff bright jalapeño peppers with silky cream cheese and fold in shredded sharp cheddar cheese so each bite flips from fresh heat to melty comfort.

Folks call these Classic Jalapeno Poppers when they vanish off the table, and I get the same applause whenever I bring out my Baked Stuffed Jalapeño Peppers version. They’re simple, a little messy, and weirdly moreish.

Try one and see how fast they disappear.

Ingredients

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jalapeño peppers: spicy, vitamin C and fiber, give heat and fresh pop, sometimes seeds burn.
cream cheese: rich creamy binder, adds protein and fat, calms the jalapeño heat.
sharp cheddar: bold cheesy flavor, gives salt and protein, melts into gooey pockets.
Monterey Jack or mozzarella: milder melt, stretches nicely, balances the sharp cheddar.
panko breadcrumbs: crunchy coating, adds texture and light carbs, keeps them crisp longer.
Parmesan: nutty salty finish, little goes far, gives extra umami and crisp browning.
spices: garlic, paprika, cayenne and onion powder add savory depth, smoky heat and kick.

Ingredient Quantities

12 medium jalapeño peppers

8 oz (225 g) cream cheese, softened

1 cup (about 100 g) shredded sharp cheddar cheese

1/2 cup (about 50 g) shredded Monterey Jack or mozzarella

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 cup (about 25 g) grated Parmesan cheese

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper optional

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup (about 50 g) panko breadcrumbs

2 tablespoons (30 g) melted butter or olive oil

How to Make this

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1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or foil, lightly oil it so the poppers dont stick.

2. Cut each jalapeño in half lengthwise and scoop out the seeds and white ribs with a small spoon; wear gloves if you dont want the heat on your hands. If you want milder poppers, scrape out more of the membranes.

3. In a bowl, beat together the softened cream cheese, shredded sharp cheddar, shredded Monterey Jack or mozzarella, garlic powder, onion powder, smoked paprika, cayenne if using, kosher salt and black pepper until smooth and well combined.

4. Transfer the filling to a piping bag or a zip-top bag with the corner snipped, its much less messy that way, and fill each jalapeño half, pressing the mixture so it sits slightly proud but not overflowing.

5. In a small bowl mix the panko breadcrumbs with the grated Parmesan and the melted butter or olive oil, add a tiny pinch of salt and pepper, and toss until the crumbs are evenly coated.

6. Sprinkle or press the panko-Parmesan mixture over each filled jalapeño, coating the tops so they get crunchy when baked.

7. Arrange the poppers cut side up on the prepared sheet and bake at 400°F for about 12 to 16 minutes, until the filling is bubbly and the crumbs are golden.

8. If you want extra crisp and color, pop the tray under the broiler for 1 to 2 minutes but watch them closely so the crumbs dont burn.

9. Let the poppers rest about 5 minutes before serving so the cheese firms up a bit, and enjoy warm. Leftovers keep in the fridge for a few days and reheat well in a hot oven.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or foil (lightly oiled)
2. Sharp knife and cutting board
3. Small spoon or melon baller for scooping seeds (gloves if you want)
4. Mixing bowl
5. Rubber spatula or electric hand mixer for smoothing the filling
6. Piping bag or zip top bag and scissors to fill the peppers
7. Small bowl and fork to toss the panko, Parmesan and butter
8. Box grater or microplane for the Parmesan
9. Measuring cups and spoons plus oven mitts for the hot tray

FAQ

Q: How spicy will these be and can I make them milder?

A: Jalapeño heat varies a lot, some are mild some burn. To tame them scoop out all the seeds and inner ribs, wear gloves or use a spoon, add extra cream cheese, or swap for poblano or bell pepper if you want almost no heat. A quick soak in vinegar or lime juice for 10 minutes also cuts some bite.

Q: What is the easiest way to prep the jalapeños for stuffing?

A: Slice each pepper lengthwise, scoop out seeds and membranes with a small spoon or melon baller, rinse and pat dry. If you want softer peppers, blanch for 1 minute in boiling water then cool, or roast them a few minutes first, just dont overcook or they get floppy.

Q: Can I make these ahead or freeze them?

A: Yep, you can assemble them and freeze on a tray until firm, then transfer to a bag for up to a month. Bake from frozen, adding about 5 to 10 minutes to the cooking time until hot through. Cooked poppers freeze fine too, reheat in the oven or air fryer so the crust gets crisp again.

Q: Bake or air fry which is better?

A: Both work. Baking gives even cooking and is easy for big batches, air fryer makes them extra crisp and faster. For best results, chill the filled peppers 10 to 15 minutes before cooking so the filling holds up better.

Q: How do I get a really crunchy topping that sticks?

A: Toss panko with melted butter or oil, press it onto the filling, and chill the poppers briefly so the crumbs adhere. If you want extra grip, brush the filling edges with a little beaten egg or a thin smear of mustard before pressing on crumbs. Broil for a minute at the end if you want an extra golden finish, watch closely or it burns fast.

Q: Any good swaps for the cheeses or for dairy free?

A: You can mix different cheeses, but avoid very wet ones or the filling gets runny. For dairy free use a firm vegan cream cheese and a good melting vegan shred, add a spoon of cornstarch if the mix seems loose. Goat cheese or feta change the flavor a lot but they work if you like tangy poppers.

Jalapeño Poppers Recipe Substitutions and Variations

Cream cheese: swap with mascarpone (same amount) or full‑fat ricotta for a milder, slightly grainy filling; for tangier poppers use about 6 oz goat cheese + 2 oz plain Greek yogurt, it’ll be a bit looser.
Sharp cheddar: use pepper jack for extra heat, Colby or Monterey Jack for a creamier, milder melt, or smoked gouda for a smoky twist.
Panko breadcrumbs: crushed saltines or Ritz crackers give similar crunch, crushed tortilla chips add corn flavor, or use almond meal / crushed pork rinds for low carb options.
Jalapeño peppers: poblano or Anaheim for much milder heat, serrano if you want it hotter, or mini sweet peppers for no heat and a colorful look.

Pro Tips

– Wear gloves or rub a little oil on your hands before you seed the jalapeños, dont touch your eyes later, trust me. If you want milder poppers scrape out more of the white ribs, but if you like heat leave a bit for extra kick.

– Put the cheese mix in a zip-top bag and squeeze it into the peppers instead of spooning, its way less messy and you can press the filling so it wont sink when it bakes. Dont overfill tho or they’ll ooze out.

– For the crunch, toss the panko with melted butter and a pinch of salt, then toast it in a skillet for 2 to 3 minutes before topping, that way the crumbs stay crisp longer and get nuttier flavor. You can also broil for 1 minute at the end but watch them, they burn fast.

– Make them ahead: fill and refrigerate up to a day before baking or freeze unbaked on a tray then bag them. Bake from chilled or frozen, just add a few minutes so the center gets hot, and let them rest a bit after baking so the cheese firms up and wont spill when you pick one up.

Jalapeño Poppers Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m sharing my Classic Jalapeno Poppers with a simple trick that cuts prep time and makes serving at a gathering much easier.

Servings

servings

Calories

158

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or foil (lightly oiled)
2. Sharp knife and cutting board
3. Small spoon or melon baller for scooping seeds (gloves if you want)
4. Mixing bowl
5. Rubber spatula or electric hand mixer for smoothing the filling
6. Piping bag or zip top bag and scissors to fill the peppers
7. Small bowl and fork to toss the panko, Parmesan and butter
8. Box grater or microplane for the Parmesan
9. Measuring cups and spoons plus oven mitts for the hot tray

Ingredients

12 medium jalapeño peppers
8 oz (225 g) cream cheese, softened
1 cup (about 100 g) shredded sharp cheddar cheese
1/2 cup (about 50 g) shredded Monterey Jack or mozzarella
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup (about 25 g) grated Parmesan cheese
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup (about 50 g) panko breadcrumbs
2 tablespoons (30 g) melted butter or olive oil

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment or foil, lightly oil it so the poppers dont stick.
Cut each jalapeño in half lengthwise and scoop out the seeds and white ribs with a small spoon; wear gloves if you dont want the heat on your hands. If you want milder poppers, scrape out more of the membranes.
In a bowl, beat together the softened cream cheese, shredded sharp cheddar, shredded Monterey Jack or mozzarella, garlic powder, onion powder, smoked paprika, cayenne if using, kosher salt and black pepper until smooth and well combined.
Transfer the filling to a piping bag or a zip-top bag with the corner snipped, its much less messy that way, and fill each jalapeño half, pressing the mixture so it sits slightly proud but not overflowing.
In a small bowl mix the panko breadcrumbs with the grated Parmesan and the melted butter or olive oil, add a tiny pinch of salt and pepper, and toss until the crumbs are evenly coated.
Sprinkle or press the panko-Parmesan mixture over each filled jalapeño, coating the tops so they get crunchy when baked.
Arrange the poppers cut side up on the prepared sheet and bake at 400°F for about 12 to 16 minutes, until the filling is bubbly and the crumbs are golden.
If you want extra crisp and color, pop the tray under the broiler for 1 to 2 minutes but watch them closely so the crumbs dont burn.
Let the poppers rest about 5 minutes before serving so the cheese firms up a bit, and enjoy warm. Leftovers keep in the fridge for a few days and reheat well in a hot oven.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.