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This classic jalapeno poppers dish features spicy jalapeno peppers filled with a creamy blend of cheddar and cream cheese, with optional bacon crumbles, and topped with crunchy panko breadcrumbs. It makes a fantastic appetizer for parties, game days, or any casual gathering.
I first made these for a family gathering and they disappeared fast. Every time I bring them out, everyone asks for seconds.
Ingredients
- Jalapeno peppers fresh and firm for the best texture and heat
- Cream cheese provides smooth creamy richness
- Sharp cheddar cheese adds bold melty flavor
- Bacon optional for smoky savory notes
- Paprika and garlic powder enhance seasoning depth
- Butter for a golden crispy topping
- Panko breadcrumbs create a crunchy crust
- Fresh herbs or chili flakes optional garnish to brighten flavors
Step-by-Step Instructions
- Prepare the Peppers
- Slice jalapeno peppers in half lengthwise and carefully remove all seeds and membranes. Arrange them cut side up on a baking sheet.
- Mix the Filling
- In a bowl combine softened cream cheese shredded cheddar cheese crumbled bacon if using paprika garlic powder salt and pepper. Stir until fully blended and smooth.
- Stuff the Peppers
- Spoon the cheese mixture into each jalapeno half filling generously. Add extra shredded cheddar cheese on top and press down gently to make room for the topping.
- Make the Topping
- Melt butter in a small pan. Stir in panko breadcrumbs and a pinch of seasoning until the mixture is well combined.
- Add Topping and Bake
- Spread the panko mixture evenly over the stuffed peppers. Bake in a preheated oven at 375 degrees Fahrenheit 190 degrees Celsius for 15 to 20 minutes or until the topping is golden brown and the cheese is melted and bubbly.
- Serve
- Garnish with fresh chopped cilantro or parsley chili flakes or extra bacon crumbles if desired. Serve warm with ranch or blue cheese dressing for dipping.
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You Must Know
- This dish freezes well either before or after baking and can be reheated easily
- The heat level can be adjusted by including some of the jalapeno membranes in the filling
- Wearing gloves when handling jalapenos helps prevent skin irritation
My favorite part is the crunchy buttery topping that balances the creamy filling perfectly. It reminds me of cozy game day snacks shared with friends and family.
Storage Tips
Store leftover poppers in an airtight container in the refrigerator for up to five days. Reheat them in the oven or air fryer for best texture. Freeze uncooked or cooked poppers for up to three months for easy make-ahead options.
Ingredient Substitutions
Cheddar cheese can be swapped for Monterey Jack pepper jack colby or goat cheese for different flavor profiles. Use gluten-free breadcrumbs to accommodate dietary needs. Bacon can be omitted or replaced with vegetarian bacon alternatives.
Serving Suggestions
Serve with cool ranch or blue cheese dressing to balance the spice. Pair with fresh veggie sticks or a simple green salad for a complete appetizer spread.
Cultural Context
Jalapeno poppers have roots in Tex-Mex cuisine and have become a popular American party favorite. Baking them instead of frying offers a lighter twist while maintaining traditional flavors.
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Commonly Asked Questions
- → What cheeses work best in jalapeno poppers?
Sharp cheddar and cream cheese create a creamy, flavorful filling, but Monterey jack, pepper jack, colby, or goat cheese can also be used for variety.
- → How can I make jalapeno poppers spicier?
Include chopped jalapeno membranes (the inner white parts) in the filling since they contain much of the pepper’s heat.
- → Is baking better than frying jalapeno poppers?
Baking is easier and less messy than deep frying, while still delivering a crispy, golden panko crust and melted cheeses.
- → How do I handle jalapenos safely?
Wear gloves when handling jalapenos to avoid skin irritation from the oils. If you get a burn, rinse with cold water and avoid touching your face.
- → Can I prepare jalapeno poppers ahead of time?
You can assemble them and freeze uncooked poppers for up to 3 months, then bake from frozen. Cooked leftovers keep well refrigerated for up to 5 days.