Baked Jalapeño Poppers offer a delightful combination of creamy, cheesy filling and a crispy, golden exterior. This oven-baked version provides all the flavor and texture of traditional fried poppers without the added oil, making them a lighter option for any occasion. Whether you're hosting a gathering or looking for a spicy snack, these poppers are sure to satisfy.
Baked Jalapeño Poppers
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
25 minutes
Calories
611
The recipe involves halving fresh jalapeños and removing the seeds and membranes to moderate the heat. The peppers are then filled with a mixture of cream cheese, shredded cheddar, and optional bacon bits for added savoriness. After stuffing, the jalapeños are coated with panko breadcrumbs, which provide a satisfying crunch once baked. The result is a harmonious blend of spicy, creamy, and crispy elements in each bite.
Ingredients
- 12 fresh jalapeño peppers, halved lengthwise, seeds and membranes removed
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup cooked and crumbled bacon (optional)
- ¼ cup chopped green onions
-
½ tsp Noble Saltworks Trio-Competition SPG Seasoning Blend
-
¼ tsp Mexicano Rub
- ¼ tsp black pepper
- ½ cup panko breadcrumbs
-
2 tbsp Texas Olive Ranch Roasted Garlic EVOO
Directions
Preheat the Grill or Oven:
Preheat your grill or oven to 400°F (200°C).
Line a baking sheet with parchment paper or a silicone mat. Or use a cast iron skillet.
Prep the Jalapeños:
Wearing gloves, slice each jalapeño in half lengthwise.
Remove the seeds and membranes using a spoon to reduce heat.
Arrange the jalapeños cut side up on the prepared baking sheet.
Make the Cheese Filling & Stuff the Jalapeños:
In a medium bowl, combine the softened cream cheese, shredded cheddar, cooked bacon (if using), green onions, Noble SPG, Mexicano Rub, and pepper.
Mix until smooth and evenly combined.
Using a spoon or piping bag, fill each jalapeño half with the cheese mixture, slightly mounding the filling.
Add Crunchy Topping:
In a separate small bowl, mix the panko breadcrumbs with melted butter.
Sprinkle mixture generously over the stuffed jalapeños.
Bake:
Transfer the tray to the grill or oven and bake for 20–25 minutes, or until the tops are golden and the filling is bubbling.
Serve Warm
Let cool for a few minutes before serving. Garnish with chopped chives or green onion if desired.
Recipe Note
What You'll Love About These Baked Jalapeño Poppers
Balanced Heat: Removing the seeds and membranes from the jalapeños offers a milder spice level, making them enjoyable for a wider audience.
Creamy Filling: The combination of cream cheese and cheddar creates a rich, flavorful center that complements the heat of the peppers.
Crispy Topping: Panko breadcrumbs add a delightful crunch, enhancing the overall texture without the need for frying.
FAQ: Baked Jalapeño Poppers
Q: Can I make these poppers ahead of time?
A: Yes, you can prepare the poppers up to the baking step and refrigerate them for up to 24 hours. Bake them just before serving for the best texture.
Q: How can I make the poppers spicier?
A: To increase the heat, consider leaving some seeds in the jalapeños or adding a pinch of cayenne pepper to the cheese mixture.
Q: Are there vegetarian options for this recipe?
A: Absolutely. Simply omit the bacon bits or replace them with vegetarian bacon alternatives to suit dietary preferences.
Q: Can I freeze the poppers?
A: Yes, assemble the poppers and freeze them before baking. When ready to serve, bake them directly from frozen, adding a few extra minutes to the cooking time.
Q: Can I cook these indoors?
We rate these as a 5 out of 5. Perfect for indoor or outdoor cooking.
Nutrition
Nutrition
- Serving Size
- 15.05 oz
- per serving
- Calories
- 611
- Carbs
- 43 grams
- Protein
- 31 grams
- Fat
- 36 grams
- Sodium
- 1101 milligrams
