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How to Make Baked Jalapeño Poppers

Crispy Baked Jalapeno Poppers Recipe

 

Baked Jalapeno Poppers

Baked Jalapeno Poppers

Chef Buck
Baked jalapeño poppers are one of those appetizers that disappear the second you put them on the table.
These are stuffed with a creamy, cheesy filling, topped with a garlicky breadcrumb crust, and baked until golden.
No deep-frying, no special equipment. Just simple ingredients, a hot oven, and a little patience while they crisp up.

Video

Print Recipe
Cook Time 30 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American, Mexican
Servings 4
Calories 1239 kcal

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 6 Large Jalapeno Peppers
  • 8 oz Cream Cheese
  • 1 cup Shredded Cheese
  • 4-5 Cloves Garlic (Finely Chopped)
  • 1/4 cup About Cilantro (Chopped)
  • 1 tsp Smoked Paprika
  • 1 tsp Onion Powder
  • Salt and Pepper to Taste (Dill, Cumin, Cayenne, and Cajun Mix   Go Well in Poppers--experiment   With Your Favorite Seasoning)

Instructions
 

  • Set cream cheese out from the fridge for at least 1/2 hour to allow time to soften.
  • Cut stems from peppers, but not enough to open the back of the pepper entirely, this shallow cut will leave enough of the top of the pepper in place to form a "wall" that will hold the cheese as it bakes. 
  • With a spoon, scoop out the seeds and ribs; your jalapeno should look like a little rowboat (without oars or lifejacket).
  • In a bowl, thoroughly mix cream cheese, shredded cheese, cilantro, and seasonings together.
  • Spoon cheese mixture into pepper boats. 
  • Fill each pepper entirely, but do not overfill--just to the top of each pepper--mounded cheese will only make a mess and disrupt the optimal cheese to pepper ratio.
  • In a skillet, on medium heat, melt 2-3 Tbsp butter. 
  • Add garlic and stir for 1 minute.
  • Turn off heat and add bread crumbs. 
  • Stir until butter is absorbed and garlic is mixed well with bread crumbs.
  • Or, if you don't want to fool with garlic cloves--just substitute garlic powder.
  • Press peppers cheese side down into the crumb mixture, then turn over and mound extra crumb topping on the peppers.
  • Place peppers on a baking sheet and cook 20-25 minutes at 400 degrees F.
  • When the crumb topping is baked golden, remove and allow peppers to rest for 5 minutes.
  • After that, you can do whatever your heart desires.Enjoy.

Notes

Why You’ll Love These Baked Jalapeño Poppers

  • Baked, not fried: You still get a crunchy topping without a pot of hot oil on the stove.
  • Big flavor, simple ingredients: Cream cheese, shredded cheese, garlic, cilantro, and a few spices are all you need.
  • Perfect for parties: These work for game day, potlucks, holiday spreads, or any night you want a fun snack.
  • Easy to customize: Make them mild or extra spicy, add bacon, change the cheese — the base recipe is very flexible.
  • Make-ahead friendly: You can assemble them earlier in the day and bake them right before serving.

Tips for Extra Crispy Baked Jalapeño Poppers

  • Use dry breadcrumbs: If they’re too moist, they won’t crisp up well.
  • Don’t overcrowd the pan: Leave a little space between each pepper so the heat can circulate.
  • Use a hot oven: 400°F is a good sweet spot for browning the topping without burning it.
  • Bake on a rack (optional): If you have a wire rack that fits on your baking sheet, placing the poppers on the rack lets hot air circulate under them.
  • Broil at the end (optional): For extra color, you can broil them for 1–2 minutes at the end of baking. Just watch them closely.

Variations and Add-Ins

  • Bacon jalapeño poppers: Stir in cooked, crumbled bacon with the cheese mixture or sprinkle on top before baking.
  • Spicier version: Add cayenne, chipotle powder, or extra chili flakes to the filling.
  • Milder version: Remove all seeds and ribs carefully, and use a bit more cream cheese to soften the heat.
  • Different cheeses: Try pepper jack, Colby Jack, or a mix of sharp cheddar and mozzarella.
  • Gluten-free: Use gluten-free breadcrumbs or crushed pork rinds instead of regular crumbs.

Make-Ahead, Storage, and Reheating

  • Make ahead (unbaked): Assemble the stuffed and crumb-topped jalapeños, place them on a baking sheet, cover, and refrigerate for up to 24 hours. Bake just before serving.
  • Leftovers: Store cooled poppers in an airtight container in the fridge for 2–3 days.
  • Reheating: Reheat in the oven or air fryer at 350°F until warmed through and crisp again. The microwave will work in a pinch, but the breadcrumbs won’t stay as crunchy.

FAQs About Baked Jalapeño Poppers

Q: How do you bake jalapeño poppers?

Halve and hollow out the jalapeños, stuff them with a cream cheese and shredded cheese mixture, top with seasoned breadcrumbs, and bake at 400°F for about 20–25 minutes until the peppers are tender and the topping is golden.

Q: What is the secret to crispy poppers?

A hot oven, dry breadcrumbs mixed with melted butter, and not crowding the pan are the main keys. Broiling for the last 1–2 minutes can also help the tops brown and crisp more.

Q: How long do you cook jalapeño poppers in the oven at 350°F?

At 350°F, they will take a bit longer — usually around 25–30 minutes. At 400°F, 20–25 minutes is usually enough.

Q: Can I make baked jalapeño poppers ahead for a party?

Yes. You can stuff and top the peppers earlier in the day, refrigerate them, and then bake right before your guests arrive.

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Keyword Jalapeno Poppers, Jalapeno Recipe, Los Foodies Magazine, New Mexican Recipes

Author

  • LFM Content Team
    Losfoodies Team

    The Los Foodies Magazine content team is dedicated to showcasing New Mexico’s food culture through stories, recipes, events, and local business features. They create engaging content that connects readers with the chefs, restaurants, and flavors that define the community.

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