✔ Updated · crispy panko top, 400°F bake, heat control tips
These baked jalapeno poppers are creamy, cheesy and smoky with bacon, with a crunchy golden panko top and just enough heat. They're my go-to game-day snack, and they come out of the oven in 20 minutes with zero frying.
At a glance
The one tip that matters: Wear gloves while you seed the peppers, and scrape out every white rib if you want them mild. The ribs hold most of the heat, not the seeds.
Why You'll Love These Poppers
- Baked, not fried, so there's no pot of oil and no mess.
- Creamy, cheesy and smoky with cheddar, parmesan and crispy bacon.
- Make-ahead friendly: fill them the day before and bake when guests arrive.
How to Cut and Seed Jalapenos
Cutting jalapenos is easy, but the oils are no joke. I always pull on a pair of disposable gloves first. Split each pepper lengthwise, keeping the stem on so it makes a little handle, then run a small spoon (a grapefruit spoon is perfect) down the inside to scrape out the seeds and white ribs.
Rinse the halves to wash away stray seeds, pat them dry and they're ready to fill. Wash the cutting board and knife with hot soapy water when you're done.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Wear gloves. Jalapeno oils stay on your fingers for hours, and touching your eyes is no fun. If you go glove-free, wash your hands well with dish soap and avoid your face.
- Control the heat. The white ribs carry most of the spice. Scrape them all out for mild poppers, or leave a few in for a kick. Pepper heat varies a lot, so I taste a sliver first.
- Soften the cream cheese. Room-temperature cream cheese mixes smoothly and pipes easily. Thirty minutes on the counter is enough.
- Pipe for speed. A zip-top bag with the corner snipped fills 24 halves in about 2 minutes.
- Bake hot. 400°F softens the peppers while the topping turns golden. Lower temperatures leave the peppers raw-tasting and the tops pale.
Baked Jalapeno Poppers
12
servings (2 halves each)20
minutes20
minutes150
kcal40
minutesOven-baked jalapeno poppers: fresh jalapeno halves filled with a creamy mix of cream cheese, cheddar, parmesan, bacon and garlic, topped with buttery panko and baked at 400°F until bubbly and golden.
Ingredients
- For the Poppers
12 large fresh jalapenos
8 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded
1/4 cup parmesan cheese, grated
6 bacon slices, cooked crisp and crumbled
1 garlic clove, grated
1/2 teaspoon smoked paprika
2 green onions, thinly sliced
- For the Topping
1/4 cup panko breadcrumbs
1 tablespoon butter, melted
Directions
- Prep
- Heat the oven to 400°F (200°C) and line a sheet pan with parchment or foil. Put on disposable gloves for the next step.
- Cut the jalapenos in half lengthwise, leaving the stems on. Scrape out the seeds and white ribs with a small spoon. Leave a few ribs in if you like them hot.
- Mix the cream cheese, cheddar, parmesan, bacon, garlic, smoked paprika and green onions in a bowl until smooth.
- Fill and Bake
- Spoon or pipe the filling into the jalapeno halves, mounding it slightly, and set them on the sheet pan cut side up.
- Stir the panko with the melted butter and sprinkle it over the filling, pressing lightly so it sticks.
- Bake for 15 to 20 minutes, until the peppers are tender and the tops are bubbling and golden. Cool 5 minutes before serving; the filling is molten.
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Filling Variations
- Classic three-cheese: skip the bacon and use cream cheese, cheddar and Monterey Jack.
- Goat cheese and herb: swap half the cream cheese for goat cheese and add thyme and lemon zest.
- Chorizo: replace the bacon with 4 oz cooked, crumbled chorizo (cooked to 160°F).
- Bacon-wrapped: wrap each filled half in a half slice of raw bacon and bake 25 to 30 minutes until the bacon is crisp.
- Vegetarian: leave out the bacon and add chopped sun-dried tomatoes or corn.
More Game-Day Snacks
Building a snack table? Add our copycat TGI Fridays potato skins, buffalo chicken dip and Velveeta sausage dip, plus a bowl of ranch for dunking.
Frequently Asked Questions
How long do you bake jalapeno poppers?
Bake them at 400°F for 15 to 20 minutes, until the peppers are tender and the filling is bubbling with a golden top. If you like softer peppers, add 5 minutes. Under the broiler for the last minute gives extra crunch, but watch them closely.
How do you make jalapeno poppers less spicy?
Scrape out all the seeds and white ribs, since the ribs hold most of the heat. Soaking the halves in ice water for 10 minutes also tames them a little. A creamy filling with plenty of cheese balances the heat too.
Can I make jalapeno poppers ahead of time?
Yes. Fill the halves, cover and refrigerate for up to 24 hours. Add the panko topping just before baking and add 2 to 3 minutes to the bake time since they start cold.
Can you make jalapeno poppers in an air fryer?
Yes. Air fry at 370°F for 7 to 10 minutes in a single layer, until the tops are golden and the peppers are tender. Work in batches so they crisp evenly.
How do you store and reheat leftover poppers?
Refrigerate leftovers in an airtight container within 2 hours, for up to 3 to 4 days. Reheat in a 375°F oven or air fryer for 5 to 8 minutes until hot (165°F), which keeps the top crisp. The microwave works but softens them.
These look delicious
They’re so good!
These sound yummo!!
Have to try these! Look so yummy!
nice for people that like hit peppers but i am not a hot pepper person.
Those look good!
Anybody try these yet?
shared, love the stuffings, but would love it better if it was a bell pepper, not like hot and spicy foods.
I made these and they were delicious.
These look easy to make and delicious
These look and sound so amazing. My husband will love these.
Looks delicious…
They really look like a tasty appetizer. I must give them a try sometime.
These look delicious
A different take on poppers. Thanks
ive got to try these .
omg this looks so good!
These look awesome! Yum.