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Easy Baked Jalapeño Poppers with Cream Cheese Filling

Close-up of baked jalapeño poppers stuffed with creamy filling and topped with golden brown breadcrumbs.
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Make these simple baked jalapeño poppers for a spicy, cheesy appetizer perfect for game night. Control the heat by removing seeds before stuffing with a creamy cheese mixture.

Ingredients

Scale
  • 12 large jalapeño peppers
  • 8 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wear gloves to handle the peppers. Slice the jalapeños in half lengthwise. Use a small spoon or knife to carefully scrape out the seeds and white membranes. This step controls the final heat level.
  3. In a medium bowl, combine the softened cream cheese, cheddar cheese, garlic powder, onion powder, and salt. Mix until fully incorporated and smooth.
  4. Spoon or pipe the cheese mixture evenly into each jalapeño half. Do not overfill.
  5. In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the filled peppers.
  6. Place the stuffed peppers on the prepared baking sheet.
  7. Bake for 18 to 20 minutes, or until the peppers are tender and the cheese filling is bubbly and lightly browned.
  8. Let the poppers cool for a few minutes before serving.

Notes

  • If you want a bacon wrapped poppers version, wrap each filled pepper half with half a strip of bacon before baking. Adjust the baking time as needed until the bacon is crisp.
  • For a milder flavor, soak the hollowed-out pepper halves in ice water for 15 minutes before stuffing.

Nutrition

Find it online: https://hearthbite.com/jalapeno-poppers-easy-baked-recipe/