If you’re looking for a crowd-pleasing appetizer, these easy jalapeño poppers with crispy cheesy filling are exactly what you need. Inspired by a beloved family-style recipe, this version delivers the perfect balance of creamy, cheesy comfort with just enough heat to keep things exciting. They’re baked (not fried), simple to make, and always disappear fast at parties, game nights, or family gatherings.
Why You’ll Love These Jalapeño Poppers
There’s a reason jalapeño poppers are a classic appetizer. This recipe takes everything you love and makes it even better. The fresh jalapeños soften just enough in the oven, while the rich cream cheese and cheddar filling melts into a smooth, savory center. Topping everything off is a buttery panko crust that bakes up golden and crisp.
Best of all, these poppers are easy to customize. You can control the spice level, prep them ahead of time, and bake them fresh whenever guests arrive.
Ingredients You’ll Need
You only need a handful of simple ingredients to make these irresistible poppers:
- 12 fresh jalapeños
- 8 oz cream cheese, softened
- 5 oz cheddar cheese, shredded
- 3 tablespoons fresh chives, finely chopped
- 1½ teaspoons garlic powder
- ¼ teaspoon smoked paprika
- ½ cup panko breadcrumbs
- 1½ tablespoons butter, melted and slightly cooled
These ingredients come together to create a filling that’s creamy, flavorful, and perfectly balanced.
How to Make Jalapeño Poppers (Step-by-Step)
Step 1: Prep the Jalapeños
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Slice each jalapeño in half lengthwise and carefully remove the seeds and membranes. For less heat, be extra thorough when removing the membranes.
Step 2: Make the Cheesy Filling
In a medium bowl, mix the softened cream cheese, shredded cheddar, chopped chives, garlic powder, and smoked paprika until smooth and well combined.
Step 3: Fill the Peppers
Spoon the cheese mixture evenly into each jalapeño half, slightly mounding the filling so every bite is rich and creamy.
Step 4: Prepare the Crispy Topping
In a small bowl, combine the panko breadcrumbs with the melted butter. Stir until the breadcrumbs are evenly coated.
Step 5: Top and Bake
Sprinkle the buttery panko mixture over each filled jalapeño. Bake for 18–22 minutes, or until the tops are golden brown and the filling is bubbly. Let cool for a few minutes before serving.
Tips & Variations
- Make them milder: Swap jalapeños for mini sweet peppers if serving kids.
- Extra crunch: Add a tablespoon of grated parmesan to the panko topping.
- Prep ahead: Assemble up to 24 hours in advance and refrigerate until ready to bake.
- Cheese swap: Pepper jack or mozzarella work well for different flavor profiles.
- Even baking: Choose jalapeños similar in size so they cook evenly.
Serving Ideas & Storage
Serve these jalapeño poppers warm with ranch dressing, sour cream, or a mild salsa on the side. They pair perfectly with burgers, sliders, or other party appetizers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore the crispy topping.
Print
Easy Jalapeño Poppers with Crispy Cheesy Filling
- Total Time: 35 minutes
- Yield: 24 poppers (12 jalapeños halved) 1x
- Diet: Vegetarian
Description
Crispy, cheesy, and perfectly spicy, these baked jalapeño poppers are an easy party appetizer with a creamy cheddar–cream cheese filling and a buttery panko crunch.
Ingredients
12 jalapeños, halved lengthwise, seeds/membranes removed
8 oz (226 g) cream cheese, softened
5 oz (142 g) cheddar cheese, shredded
3 tbsp chives, finely chopped
1 1/2 tsp garlic powder
1/4 tsp smoked paprika
1/2 cup panko breadcrumbs
1 1/2 tbsp butter, melted and slightly cooled
Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice jalapeños in half lengthwise and scoop out seeds and membranes (remove more for less heat).
3. Mix cream cheese, cheddar, chives, garlic powder, and smoked paprika until smooth.
4. Fill each jalapeño half generously with the cheese mixture.
5. Stir panko with melted butter until evenly coated.
6. Top each popper with buttery panko.
7. Bake 18–22 minutes, until golden and the filling is bubbly.
8. Cool 3–5 minutes before serving (filling will be very hot).
Notes
For milder poppers, remove all membranes or use mini sweet peppers.
Gloves help avoid spicy hands when handling jalapeños.
Make-ahead: assemble up to 24 hours ahead, cover, refrigerate, then bake when ready.
Storage: refrigerate up to 3 days; reheat in oven/air fryer to re-crisp the topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 poppers
- Calories: 120
- Sugar: 1
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 4
- Cholesterol: 25
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~120 |
| Protein | 4g |
| Carbohydrates | 5g |
| Fat | 9g |
| Fiber | 1g |
| Sodium | ~180mg |
Values are approximate and may vary.
Final Thoughts
These easy jalapeño poppers with crispy cheesy filling are the kind of recipe you’ll come back to again and again. They’re simple, comforting, and always a hit — the perfect reminder that the best party food doesn’t need to be complicated. Once you make them, don’t be surprised if friends ask for the recipe!