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    Jalapeño Poppers

    Updated March 5, 2025 / By Holly Erickson & Natalie Mortimer

    These spicy jalapeño poppers filled with crispy bacon, cream cheese and parmesan are so simple and craveable you’ll be looking for any excuse to make them.

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    a plate of homemade jalapeño poppers
    Photography by Gayle McLeod

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    World's Best Jalapeño Poppers

    Homemade jalapeño poppers disappear within minutes of being served, which spurs requests for more, so you might as well make a double recipe. The combination of spicy, roasted jalapeño peppers, rich cream cheese, salty parmesan, and crunchy bacon hits all right the spots, every time. We encourage lots of dipping, and Homemade BBQ Sauce and Secret Sauce would be great on the side.

    jalapeños, parmesan, cream cheese, bacon, chives, butter, panko, salt, pepper & garlic in prep bowls

    Ingredients For Easy Jalapeño Poppers

    • Jalapeños, halved and seeded

    • Parmesan cheese, and cream cheese

    • Cooked thick-cut bacon, crumbled

    • Panko breadcrumbs

    • Fresh chives

    • Garlic

    • Salt, pepper, and olive oil

    parmesan, cream cheese, bacon, chives, butter, panko, salt, pepper & garlic being mixed in a bowl
    parmesan, cream cheese, bacon, chives, butter, panko, salt, pepper & garlic being mixed in a bowl
    jalapeño sliced in half and deseeded on a baking sheet
    halved jalapeños filled with a cheese, bacon and cream cheese filling on a baking sheet

    How To Make Jalapeño Poppers In The Oven

    1. Mix the cream cheese, parmesan cheese, cooked bacon, garlic, chives, and spices.

    2. Halve the jalapeños and scoop out the seeds and membranes. The seeds are where the heat lives, so this helps keep the finished poppers mildly spicy (rather than super hot). Fill evenly with the cheese mixture.

    3. Toss the panko with melted butter and spoon over the filled jalapeños.

    4. How long to cook jalapeño poppers varies depending on how tender you prefer them, but aim for about 30 minutes at 350°F. When the bread crumbs are golden and the creamy filling is bubbling, they’re done.

    halved jalapeños filled with a cheese, bacon and cream cheese filling on a baking sheet
    homemade jalapeño poppers on a baking sheet

    How to Store Leftover Jalapeño Poppers + Tips

    • Leftovers are good in the fridge for 3-4 days, and are best reheated in an oven or toaster oven at 400°F until warmed through, about 15 minutes. These don’t freeze well, so best to eat them while they’re fresh!

    • Use kitchen gloves when you prep the jalapeños! And be sure to wash your hands thoroughly.

    • Want to try grilled jalapeño poppers? Carefully wrap them in foil and place on the grill until cheese is melted and the peppers are softened.

    • Important question: Is ranch good with jalapeño poppers? What isn’t good with ranch dressing? Make our Homemade Ranch Dressing and have fun dipping.

    homemade jalapeño poppers on a baking sheet
    homemade jalapeño poppers on a serving plate

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    Jalapeño Poppers Recipe

    Updated March 5, 2025

    By Holly Erickson & Natalie Mortimer

    • Serves:  4
    • Prep Time:  20 min
    • Cook Time:  30 min
    • Calories:  410
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    Description

    These spicy jalapeño poppers filled with crispy bacon, cream cheese and parmesan are so simple and craveable you’ll be looking for any excuse to make them.

    Video

    Ingredients

    • 1 tablespoon olive oil or baking spray
    • 1 cup shredded Parmesan cheese
    • 8 ounces cream cheese, room temperature
    • 4 pieces cooked thick-cut bacon, crumbled
    • 2 tablespoons chopped fresh chives
    • 2 cloves garlic, minced
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper
    • 10 jalapeños, halved and seeded
    • 2 tablespoons salted butter, melted
    • 1 cup panko breadcrumbs

    Method

    1. Preheat oven to 350° Lightly grease a baking sheet and set aside.
    2. In a small bowl, combine the parmesan cheese, cream cheese, crumbled bacon, chives, garlic, salt, and pepper.
    3. Using kitchen gloves or a plastic grocery sack to protect your hands, halve each jalapeño lengthwise. Remove seeds and membranes using a paring knife. Spoon cheese mixture evenly into each jalapeño half.
    4. Melt butter and pour over panko. Toss to coat. Sprinkle evenly over each popper. Place the peppers, cut side up, on a baking sheet and bake on the bottom rack until the cheese has melted, jalapeños have softened and panko is golden brown. About 30 minutes.
    5. Remove from the oven and serve immediately.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 410
    • Protein 18 g
    • Carbohydrates 17 g
    • Total Fat 13 g
    • Dietary Fiber 2 g
    • Cholesterol 88 mg
    • Sodium 833 mg
    • Total Sugars 4 g

    Jalapeño Poppers

    Questions & Reviews

    Join the discussion below.

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    • Brandon

      What kind of Parmesan do you use for this? 8 oz seems like a lot for fresh.

      You can use fresh or pre-shredded. Hope you enjoy Brandon!

    • Marilyn

      Can I make your jalapeño poppers and the baked brie the night before baking them? I thought I wouldn't put the egg wash on the pastry until ready to bake and not sure if I should wait to put the crumbs on the jalapeño poppers until I am ready to bake them also. What do you think?

      Yep, all of that sounds great. Definitely recommend the egg was and the bread crumbs until just before baking.

    • Carolyn

      I really enjoyed making them, and they were excellent.
      I wanted to taste the hotness in them, so do you think that I could used the seeds from the peppers?

      Sure you can leaves some seeds if you want some heat.

    • Zena

      They turned out great! What else can I use the mixture in beside the jalapeno peppers? I imagine it would be great otherwise. Looking forward to this feedback. Thank you in advance.

      So glad you enjoyed them! We haven't really experimented with it much beyond using it in these poppers! You could try stuffed mushrooms maybe? If you try something, let us know how it turns out!

    • Ellen

      How would these hold up frozen? Mostly wondering if the cooked bacon will lose it's crispiness after freezing.

      I would freeze them prepared but not baked. Then I would bake them in the oven when you are ready to eat.

    • Nicole

      sooooo good!! I charred the jalapenos before hand which was nice.

      Thanks Nicole, so glad you loved this!

    • Sarah

      These are amazing! Everyone raves over them every time!

      Thanks Sarah, we are so glad you love these!

    • Marci

      These are perfect! Absolutely yummy!

      Thanks Marci, so glad you loved it!

    • Mary-

      I tried this recipe last night because we have lots of jalapeños growing in the garden. It was quick and easy and absolutely delicious. And when we finished all of them, my 19-year-old son said – can we make these again? That’s how I know that this recipe is a winner! Thanks for sharing.

      Thanks Mary! So happy you loved them!

    • Brooke

      Delicious! Printing this one to make again.

      Thanks Brooke! So glad you loved its and want to make it again.