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Easy Baked Jalapeño Poppers with Cream Cheese Filling

A plate of freshly baked jalapeño poppers stuffed with creamy cheese and topped with a crispy, golden-brown crust.
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Make these simple, cheesy jalapeño poppers in the oven instead of frying. They offer a spicy kick tamed by a creamy center, perfect for any gathering.

Ingredients

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  • 12 fresh jalapeño peppers
  • 8 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/2 cup plain breadcrumbs
  • 2 tablespoons melted butter
  • Optional: 12 strips bacon, halved

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Put on gloves to handle the peppers. Slice the jalapeños in half lengthwise. Use a small spoon or knife to carefully remove the seeds and white membranes. This controls the heat level.
  3. In a medium bowl, mix the softened cream cheese, cheddar cheese, garlic powder, onion powder, and salt until combined.
  4. Spoon or pipe the cheese mixture evenly into the hollowed-out jalapeño halves.
  5. If using bacon, wrap one half-strip of bacon around each filled pepper half and secure with a toothpick if necessary.
  6. In a small bowl, mix the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the tops of the filled peppers.
  7. Place the stuffed peppers on the prepared baking sheet.
  8. Bake for 18 to 22 minutes, or until the cheese is bubbly and the peppers are tender. If you used bacon, cook until the bacon is crisp.
  9. Remove from the oven and let cool slightly before serving.

Notes

  • Wear gloves when cutting jalapeños to protect your skin from the capsaicin oil.
  • For less heat, remove all white pithy material from inside the pepper.
  • You can substitute Monterey Jack for cheddar cheese in the filling.

Nutrition

Find it online: https://miameal.com/easy-baked-jalapeno-poppers-recipe/