Homemade jalapeño poppers aren’t as hard to make as you might think! I’ve probably made these more than any other appetizer recipe on our blog, they’re THAT good. Plus, I love that they are not fried, they’re easy to make ahead, and that it’s really easy to double this recipe for big parties and holidays! I like to drizzle them with honey (seriously! Try it!), but you could also serve them with Ranch, Blue Cheese, or Secret Sauce on the side for dipping.
Classic Jalapeño Popper Ingredients
- Jalapeños: Be sure to remove the seeds, so that your poppers aren’t TOO spicy. And choose peppers that feel large enough to stuff.
- Cream cheese: The main event of the popper filling is cream cheese. Cool and rich, it balances out the peppers and keeps the poppers from being too spicy. Tip: Use room temperature cream cheese if you can, it is easier to mix and spread when the cream cheese isn't cold.
- Cooked bacon: I always cook it in the oven a day or two ahead of time, to save work on the day of the party.
- Panko: These airy Japanese breadcrumbs add the perfect crunch. Regular breadcrumbs work OK if you don’t have panko.
- Garlic: Such a necessary element here, to balance out all the rich ingredients.
Baked Jalapeño Poppers, Step By Step
See the recipe card below for the full, detailed recipe.
- Mix the jalapeno popper filling in a big bowl.
- Halve the jalapeños and scoop out the seeds. NOTE: Take care to wash your hands thoroughly after working with chili peppers.
- Fill each half with the cheese mixture.
- Make the crispy topping: Toss the panko with melted butter and spoon over the filled jalapeños.
- Bake for 30 minutes at 350°F.
- Serve!
Make Jalapeño Poppers Ahead of Time
These are so great for prepping ahead of time, particularly for holiday gatherings when you are juggling a lot in the kitchen and need a good, filling appetizer to calm people down while you finish cooking. You can prep them completely up to 4 hours before baking. Or, you could just prep the filling 2 days in advance and store it in the fridge until you’re ready to use it. Then, all you have to do day-of is fill the peppers and bake.
Jalapeño Popper Variations
- Make them spicier: Leave some seeds in the jalapeños or add a pinch of cayenne to the filling if you want them spicier.
- Make a vegetarian version: Use a vegetarian bacon (there are quite a few types now) or just skip it.
- Swap a different cheese: Try cheddar, pepper Jack, or goat cheese instead of or in addition to the Parmesan.
- Use sausage instead of bacon: I’ve made jalapeño poppers with crumbled Italian sausage instead of the crispy bacon and it’s just as delicious!
- For a slightly healthier version: Use reduced-fat cream cheese and skip the panko for a lower-calorie.
- Try grilled jalapeño poppers: Carefully wrap the stuffed jalapeños in foil and place on the grill instead of into the oven until cheese is melted and the peppers are softened.
How to Store Leftover Jalapeño Poppers
- Leftovers are good in the fridge for 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!
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