These irresistible baked jalapeño poppers combine the perfect balance of heat and cool creaminess that makes them an instant crowd favorite. Fresh jalapeño peppers are carefully hollowed out and stuffed with a rich, tangy cream cheese filling, then coated in golden breadcrumbs and baked until perfectly crispy. Unlike their deep-fried cousins, these poppers deliver all the satisfying crunch and flavor without the extra oil, making them a lighter option that doesn’t sacrifice taste. Whether you’re hosting a game day party, preparing appetizers for a dinner gathering, or simply craving a spicy snack, these poppers hit all the right notes with their creamy interior, mild heat, and satisfying crunch.
Serves: 4-6 people (makes 12 poppers)
Ingredients You’ll Need
For the peppers and filling:
- 12 large fresh jalapeño peppers
- 8 ounces cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, finely shredded
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the crispy coating:
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Cooking spray or olive oil for misting
Getting Your Kitchen Ready
Start by heating your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper or lightly grease it with cooking spray. This prevents sticking and makes cleanup much easier. Gather three shallow dishes for your breading station – one for flour, one for beaten eggs, and one for the breadcrumb mixture. Having everything organized before you begin makes the assembly process smooth and efficient.
Preparing the Jalapeños
Put on disposable gloves or wash your hands thoroughly before handling the peppers. Cut each jalapeño in half lengthwise from stem to tip. Using a small spoon or knife tip, carefully scrape out all the seeds and white membrane inside each pepper half. The seeds and membrane contain most of the heat, so removing them completely gives you a milder pepper that lets the creamy filling shine. Rinse the pepper halves under cold water and pat them completely dry with paper towels.
Making the Cream Cheese Filling
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, chopped green onions, minced garlic, onion powder, smoked paprika, salt, and black pepper. Mix everything together until the filling is smooth and well combined. The mixture should be creamy but thick enough to hold its shape when spooned into the peppers. Taste and adjust seasoning if needed – you want a filling that’s flavorful and slightly tangy.
Setting Up Your Breading Station
Place the flour in your first shallow dish. Beat the eggs in the second dish until smooth. In the third dish, combine the panko breadcrumbs, grated Parmesan cheese, garlic powder, and dried oregano. Mix the breadcrumb mixture well so all the seasonings are evenly distributed. This three-step coating process creates the signature crispy exterior that makes these poppers so satisfying.
Stuffing and Coating the Poppers
Using a small spoon, fill each jalapeño half generously with the cream cheese mixture, mounding it slightly above the pepper edges. The filling should be packed in well but not overflowing. Working with one stuffed pepper at a time, gently dredge it first in flour, coating all surfaces including the filling. Next, dip it in the beaten eggs, making sure everything is covered. Finally, roll it in the seasoned breadcrumb mixture, pressing gently to help the coating stick. Place each coated popper on your prepared baking sheet, leaving space between them for even cooking.
Baking to Golden Perfection
Lightly spray or mist the tops of the coated poppers with cooking spray or brush with a little olive oil. This helps them achieve that beautiful golden brown color. Bake for 15 to 18 minutes, until the coating is crispy and golden brown and the peppers are tender when pierced with a fork. The filling should be hot and bubbly around the edges. If you want extra browning, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.
Serving Your Delicious Poppers
Let the poppers cool for about 5 minutes before serving – the filling will be extremely hot right out of the oven. Arrange them on a serving platter and provide small napkins or plates for your guests. These poppers are perfect on their own, but you can serve them alongside ranch dressing, blue cheese dip, or a cool cucumber yogurt sauce for those who want to temper the heat even more.
Storage and Reheating Tips
Leftover poppers can be stored in the refrigerator for up to 3 days in a covered container. To reheat, place them on a baking sheet and warm in a 350-degree oven for 8-10 minutes until heated through and crispy again. Avoid microwaving as this makes the coating soggy. These poppers are best enjoyed fresh but make excellent leftovers when properly reheated.
