This Baked Jalapeno Poppers recipe has a rich creamy and cheesy filling. Baked until golden, they are the perfect game day snack.
If you are looking for an easy appetizer recipe, this is the BEST Jalapeño Poppers recipe. Each bite has a creamy and cheesy inside with a crisp and spicy outside.
Quite honestly, the best appetizer for your next party.
Jalapeno Popper Dip has been my go-to for quite some time. Every time I bring this appetizer dip to a potluck, there are many requests for the recipe.
So of course I need to feature the popular appetizer from which the dip began.
One time I tried to cut a corner and bought frozen jalapeno poppers from the grocery store. I was so disappointed in the frozen variety.
Truth is, homemade poppers are are so easy to make and the flavour is outstanding.
Jalapeno Poppers with a creamy filling is one recipe that should always be homemade. So let’s dive right on in on the perfect party appetizer, shall we?
To start the jalapeño popper recipe, you first need to cut the jalapeños and then prepare the cream cheese filling which is essentially 3 types of cheeses.
Once you fall in love with this easy appetizer, make sure to try it with some bacon love with our Bacon Wrapped Jalapeno Poppers recipe.
And if you’re a pasta lover and want to take your mac and cheese to the next level, try our Jalapeno Popper Mac and Cheese.
How Do you Cut a Jalapeño?
I cannot stress this enough, please wear gloves when slicing. The oils in jalapeño peppers are a mighty force, and will burn bare skin a ton. So wear those gloves and no not touch your face.
For this recipe, I cut the jalapeños lengthwise using a sharp paring knife, keeping the stem intact on both halves, just for appearance.
The spicy part of a jalapeno pepper are the seeds and the inside membrane. This membrane has the most capsaicin, which is the hottest part of the fresh jalapeños.
So, to reduce the heat have milder flavors for this or any other jalapeno recipe, simply clean out all of the inner membrane and the seeds using a small spoon or small scoop. Leaving a bit of this membrane will give the popper heat.
Keep this in mind when making poppers. I like to have some with mild heat and others, spicy peppers.
You can also make this recipe using green baby bell peppers, which will have little heat to no heat.
This is a great option for kids, since they too crave the creamy cheese and will want a taste but not the heat.
How to Make Jalapeno Poppers
You’ll need the following simple ingredients to make Jalapeno Poppers. The full detailed instructions for this easy recipe are below in the printable recipe card.
- fresh jalapenos
- cream cheese
- green onions
- parmesan cheese
- mozzarella cheese
- garlic powder
- onion powder
- Optional: panko bread crumbs
To Make: Preheat the oven to 400F and cut whole jalapeños using the tips I provided above and set aside.
Chop the green onion into slices. In a small pan over medium heat, sauté the white parts of the onion in olive oil. Once translucent, add the green parts. Stir for one minute until tender.
Remove the onions from heat. Add rich cream cheese, parmesan cheese, onion powder, garlic powder and salt. Mix all the ingredients to get a smooth paste.
Fill the pepper halves with the cream cheese mixture and top them with a small amount of shredded mozzarella.
Place the jalapeno halves in a single layer on a high-rimmed baking sheet, and cover with aluminum foil.
Bake for 12 minutes or until jalapenos are fork-tender, then remove foil (add panko if desired) and bake for 2 more minutes for the mozzarella to to turn a golden brown.
Serve this side dish or perfect appetizer warm with some ranch sauce, blue cheese dressing or chipotle mayo.
You can also add fresh chives as a topping, for appearance.
How Long to Bake Jalapeno Poppers
I bake my poppers for about 12 minutes covered, just enough to soften the peppers a little bit, and start melting the cheese.
The uncovered baking gives the cheese some firmness and get those tops golden. If you add panko, it’ll also give it some crispiness much like deep frying.
How to Cook Jalapeno Poppers in the Air Fryer:
To make Air Fryer Jalapeno Poppers, lay the prepared peppers in the air fryer in an even single layer, and cook at 375 degrees F. for 5-8 minutes.
For softer jalapeno peppers, cook for 10 minutes. Air fryer times can vary, so keep an eye on them.
Jalapeno Popper Tips:
- This Jalapeno Popper recipe without the panko bread topping is keto, low carb, and a gluten-free option. You can make some with and without the bread crumb topping for those with preferences.
- filling options: add some cooked crispy bacon into the filling to make bacon jalapeno poppers.
- Wrap the entire popper in slices of bacon to make Bacon Wrapped Jalapeno Poppers!
- Use kinds of cheese based on preference. I use mozzarella cheese in my recipe, yet you can always swap this for sharp cheddar cheese, monterey jack cheese, or a Mexican blend.
To Store & Freeze: Jalapeno Poppers can be made in advance or even made ahead of time and frozen. Simply freeze in an airtight container.
Cook right from frozen for about 20-25 minutes at 400°F. When the jalapeños start to soften, they are done.
I hope you enjoy this easy jalapeño poppers recipe as much as we do. It’s a classic, crowd pleaser for your next party snack. These are the best poppers, you’ll be addicted.
More Appetizer Recipes You’ll Love
- Dill Pickle Dip
- Buffalo Chicken Dip
- Slow Cooker Hawaiian Meatballs
- Pizza Monkey Bread
- Bacon Stuffed Mushrooms
- Bacon Wrapped Tater Tot Cheese Bombs
- Hot Shrimp Dip
- Petite Lasagna Cups
- Chicken Wonton Tacos
- 12 large green jalapenos
- 8 oz cream cheese
- 2 green onions
- ¼ cup parmesan cheese
- ¾ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- Preheat the oven to 400F.
- Chop the green onion in slices and sauté the white part in olive oil over medium heat. Once translucent, add the green part. Stir for one minute until tender.
- Remove the onion from heat. Add cream cheese, parmesan cheese, onion powder, garlic powder and salt. Mix all the ingredients to get a smooth paste.
- Chop each jalapenos in halves, remove their veins and seeds but not their stalks.
- Fill the jalapenos with the cream cheese mixture and top them with a small amount of shredded mozzarella.
- Place the jalapenos in a high-rimmed baking tray and cover with foil. Bake for 12 minutes or until jalapenos are fork-tender, then remove foil and bake for 2 more minutes for the mozzarella to gratin.
- Serve warm with some ranch sauce, blue cheese dressing or chipotle mayo.
- Store left-overs in the fridge for up to five days. Re-heat in the microwave or in the oven.
- Add some panko on top of the jalapenos for a crunchy bite.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 357mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 6g
Created by Tammi Roy
Tammi Roy is the founder of My Organized Chaos, a Canadian food and lifestyle blog. She lives in Alberta, Canada and is the mom of three beautiful teenage girls. Tammi’s passions are her family, creating and sharing delicious recipes, travelling and photography. Learn more about Tammi.