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Stuffed Jalapeno Peppers

These jalapeno poppers are an easy, make ahead appetizer everyone will swoon over! These Baked Jalapeno Poppers boast the holy trinity of appetizers: creamy, cheesy, crunchy with a hint of spice AKA wickedly addicting. They are also incredibly simple to prepare and can be prepped ahead of time then just popped in the oven. To make, fresh jalapenos are sliced in half and loaded with a tantalizing cheesy, cream cheese filling then topped with golden panko and baked to roasted, bubbly, crispy, creamy, spicy, cheesy perfection. This combination hits the “wow” spot every time – for everyone - and is quite possibly the best appetizer ever – even better than fried! I can’t wait for you to take one hot, creamy, crunchy bite, and see if you don’t agree.
Course Appetizer
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 24 poppers

Ingredients

Poppers

  • 12 jalapeno peppers about 3-4-inches long
  • 2 tablespoons unsalted butter
  • 1/2 cup panko breadcrumbs

Filling

  • 8 oz. Cream Cheese softened
  • 1/4 cup sour cream
  • 1/4 cup freshly grated sharp cheddar cheese
  • 1/4 cup freshly grated Pepper Jack cheese
  • 2 tablespoons chives finely chopped
  • 1/2 tsp EACH garlic powder, dried parsley, salt
  • 1/4 tsp EACH paprika, pepper, ground cumin

Instructions

  • Preheat oven to 400 degrees. Line a large baking sheet (15x21 inches) with foil and spray with cooking spray. If you don’t have a large pan, use two smaller pans.
  • Melt butter over medium-low heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs become golden. Remove to a plate to stop cooking.
  • Cut the jalapenos in half lengthwise and use a teaspoon to gently scoop out the seeds and ribs (I find a ½ teaspoon to be the right size).
  • Add all of the filling ingredients to a medium bowl and mix until evenly combined.
  • Fill each jalapeno half with the cheese mixture then sprinkle each half with the golden panko.
  • Place stuffed jalapenos cut side up on the prepared baking sheet. Bake at 400 degrees F for 15-20 minutes.

Notes

Tips and Tricks

Jalapeno Poppers are fairly straightforward to make, but here is a summary of tips and tricks for flawless poppers every time. 

  • Wear gloves.  Jalapeno peppers can burn your skin, so take care to wear gloves and don’t touch your eyes!  If you don’t have gloves, you can place your hands in plastic bags when removing the pepper innards.
  • Uniform size.  Select jalapenos that are similar in size, so they will bake in the same amount of time.
  • Larger jalapenos.  Choose larger jalapenos, about 3-4 inches long because they are easier to clean and hold more creamy deliciousness.
  • Control the spice level:  for mild-medium heat, remove all the seeds and membranes.  For spicier jalapeno poppers, either leave some of the seeds/membrane in the jalapenos or add some of the seeds to the filling.
  • Use soft cream cheese.  If your cream cheese isn’t soft enough, the cheeses and seasonings won’t evenly combine and you’ll be left with pockets of ingredients.  To soften cream cheese, cube it and microwave at 15 second intervals until easy to stir. 
  • Freshly grated cheese.  Please use freshy grated cheeses because pre-packed cheeses use anti-clumping chemicals which prevents them from melting as well.
  • Don’t skip the panko!  The panko adds the buttery CRUNCH that is a MUST in this jalapeno popper recipe.  It’s the ying to the cheesy, creamy yang.  
  • Don’t overcook.  Be careful not to overcook or the poppers will become too soft and won’t hold their shape or be as palate pleasing.
  • Variations.  See post for TONS of jalapeno popper recipe variations! 

How to reheat 

  • Microwave:  You can reheat jalapeno poppers in the microwave on a microwave safe place for about 20-30 seconds, but the panko won’t be as crunchy – but still delectable. This is how I like to enjoy just leftover poppers just a few at a time.
  • Oven:  For the crunchiest panko, line jalapeno poppers on a baking sheet.  Bake at 325 degrees F for approximately 15 minutes or until heated through.

Make Ahead 

Jalapeno poppers are great for making ahead! 
To make cream cheese filling in advance: mix the cream cheese, cheeses, chives, and all seasonings together. Cover tightly with plastic wrap or transfer to an airtight container.  Store in the refrigerator for 3 to 5 days.
To assemble in advance:
  • Stuff jalapenos with cream cheese filling but don’t add panko. 
  • Store in a single layer in an airtight container or stack with parchment paper in between the layers, you can also line on prepared baking sheet and tightly wrap in plastic wrap; refrigerate.
  • Prepare panko, let cool completely and store in an airtight container. 
  • When ready to serve, transfer jalapeno poppers to prepared baking sheet and top with panko.
  • Bake at 400 degrees F for 20-25 minutes.