Jalapeño Poppers
These jalapeño poppers are everything a snack should be: bold, creamy, and satisfyingly crisp. Baked instead of fried, they stay crunchy without the mess, featuring smooth cream cheese, sharp cheddar, and buttery Panko topping.
Ingredients
Base
- 12 fresh jalapeños, medium-sized
- 6 oz cream cheese, softened to room temperature
- 1 tsp garlic powder
- 4 oz sharp cheddar cheese, freshly shredded
- 2 tbsp fresh chives, finely chopped
Topping
- 0.25 cup Panko breadcrumbs
- 1 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or use a wire rack for extra crisp bottoms.
- Wear gloves and slice each jalapeño lengthwise, cutting only the top third off to create deep, sturdy boats.
- Use a small spoon to remove seeds and membranes for a milder flavor or leave some for more heat.
- In a medium bowl, mix softened cream cheese, garlic powder, shredded cheddar, and chopped chives until smooth.
- In a separate bowl, combine Panko breadcrumbs with melted butter until crumbs are evenly coated.
- Fill each jalapeño with the cheese mixture, pressing it in just below the edge. Sprinkle extra cheddar over the top of the filling.
- Spoon the buttered Panko on top of each filled jalapeño, pressing gently to help it stick.
- Arrange the poppers on the baking sheet and bake for 18 to 22 minutes, until tops are golden and peppers are tender.
- Cool for 5 to 10 minutes before serving to help the filling set.
- Air Fryer Method: Preheat air fryer to 375°F (190°C). Cook poppers for 8 to 10 minutes, checking at 7 minutes. Let sit briefly before serving.
Notes
Use gloves when handling jalapeños to prevent skin irritation. For a low-carb version, skip the Panko or replace it with crushed pork rinds. To prep ahead, assemble and refrigerate up to 2 days in advance. Freeze unbaked poppers and bake directly from frozen at 425°F for 25–30 minutes.
Nutrition Facts (Per Serving)
- Calories: 104
- Carbohydrates: 2g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 28mg
- Sodium: 122mg
- Potassium: 66mg
- Sugar: 1g
- Vitamin A: 485IU
- Vitamin C: 16.9mg
- Calcium: 86mg
- Iron: 0.2mg