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–+ servings
a skillet full of stuffed jalapeño poppers

Jalapeno Poppers Recipe

Course: Appetizer, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 20 jalapeno poppers
Calories: 83kcal
Author: Becky Hardin
Jalapeno Poppers are a favorite appetizer recipe that we make again and again. Sliced jalapeños are filled with cream cheese, parmesan, and bacon, and then cooked with a panko topping to come out crispy and perfect.
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Equipment

Ingredients

  • 10 fresh jalapeño peppers
  • 8 ounces cream cheese room temperature (1 brick)
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped green onion
  • 2 cloves garlic minced
  • 6 slices crumbled cooked bacon (click for recipe)
  • ⅛ teaspoon kosher salt and freshly ground black pepper
  • ½ cup Panko breadcrumbs
  • Olive oil for drizzling

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Slice the jalapeño peppers in half lengthwise. Carefully remove the seeds and ribs with a knife or spoon. Place each pepper cut-side-up on the baking sheet. They can be touching.
    10 fresh jalapeño peppers
    jalapeños cut in half with seeds removed
  • In a bowl, combine the cream cheese, Parmesan cheese, green onion, garlic, bacon, salt, and pepper.
    8 ounces cream cheese, ½ cup grated Parmesan cheese, ¼ cup chopped green onion, 2 cloves garlic, 6 slices crumbled cooked bacon, ⅛ teaspoon kosher salt and freshly ground black pepper
    cream cheese and filling ingredients in a bowl
  • Spoon an equal amount of filling into each jalapeño half.
    jalapeños stuffed with mixture lined up on a baking tray
  • Sprinkle the panko breadcrumbs over the jalapeños.
    ½ cup Panko breadcrumbs
  • Drizzle the tops with olive oil.
    Olive oil
  • Bake for 15-20 minutes, until the breadcrumbs are golden brown and jalapeños are tender.
    jalapeño poppers lined up on a baking sheet

Video

Notes

  • Make sure to wear gloves while cutting jalapeño peppers. The peppers can burn your hands, eyes, nose, and mouth! 
  • Grate the Parmesan cheese finely so that it incorporates uniformly into the cream cheese.
  • Don't skip the olive oil drizzle; otherwise, your poppers may not brown.
  • For extra crispy jalapeno poppers, set them under the broiler for a few minutes at the end of the bake time.
  • Serve jalapeno poppers with a creamy, cooling dipping sauce to help with the heat!
Storage: Store jalapeno poppers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition

Serving: 1jalapeno popper | Calories: 83kcal | Carbohydrates: 3g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 16mg | Sodium: 146mg | Potassium: 62mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 254IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 0.2mg