Classic Jalapeno Poppers (Printable Version)
# What You'll Need:
→ Peppers
01 -
10 medium jalapeno peppers, halved and seeded
→ Filling
02 -
225 g cream cheese, softened
03 -
115 g sharp cheddar cheese, shredded
04 -
4 slices bacon, cooked and crumbled (optional)
05 -
1/2 tsp paprika
06 -
1/2 tsp garlic powder
07 -
1/4 tsp salt
08 -
1/4 tsp black pepper
→ Topping
09 -
30 g unsalted butter, melted
10 -
50 g panko bread crumbs
→ Optional Garnish
11 -
Chopped fresh cilantro or parsley
12 -
Chili flakes
13 -
Extra crumbled bacon
# Step-by-Step Directions:
01 -
Slice jalapenos in half lengthwise and remove seeds and membranes. Arrange halves on a baking sheet.
02 -
In a bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, paprika, garlic powder, salt, and pepper until smooth.
03 -
Fill each jalapeno half with the cheese mixture. Top with additional shredded cheddar, pressing gently to compact.
04 -
Melt butter in a small pan, stir in panko breadcrumbs and a pinch of seasoning until combined.
05 -
Spoon the buttery panko mixture over each stuffed pepper. Bake at 190°C (375°F) for 15 to 20 minutes or until topping is golden and cheeses are melted.
06 -
Garnish with fresh herbs, chili flakes, or extra bacon if desired. Serve warm with optional dips.
# Helpful Notes:
01 -
To increase heat, finely chop jalapeno membranes and add to filling.
02 -
Wear gloves when handling jalapenos to avoid skin irritation.
03 -
Leftovers keep refrigerated up to 5 days; reheat in oven or air fryer.
04 -
Uncooked poppers freeze well up to 3 months; bake directly from frozen.