Description
These oven-baked Jalapeño Poppers offer a creamy, cheesy filling and a crisp topping. Baking simplifies the process, giving you a gooey, savory appetizer perfect for any gathering.
Ingredients
- 12 medium jalapeños
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons finely chopped chives or green onions
- 1 clove garlic, minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup panko bread crumbs
- 1 tablespoon unsalted butter, melted
- 1 tablespoon grated Parmesan cheese
Instructions
- Heat oven to 400°F. Line a large baking sheet with parchment paper.
- Wear gloves. Slice jalapeños in half lengthwise. Remove seeds and membranes. Arrange cut-side up on the baking sheet.
- In a bowl, mix cream cheese, cheddar, chives, garlic, onion powder, salt, and black pepper until smooth.
- Spoon the mixture into each jalapeño half. Smooth the tops so the filling sits level.
- In a small bowl, stir panko with melted butter and Parmesan. Sprinkle this topping evenly over the filled peppers.
- Bake 18–22 minutes until peppers are tender, edges bubble, and the topping turns golden brown. Broil for 1–2 minutes if you want extra color, but watch closely.
- Rest the poppers for 5 minutes before serving warm.
Notes
- For extra heat, use pepper jack for half the cheddar or add cayenne to the filling.
- To skip breadcrumbs, top with extra cheddar for a melty finish.
- Add 2 tablespoons crushed tortilla chips for a smoky crunch instead of bacon.
- Stir in 1 teaspoon lime zest and 2 tablespoons chopped cilantro for an herby flavor.
- You can cook these in an air fryer at 375°F for 7–9 minutes.
- Always wear gloves when handling jalapeños.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American