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