Fresh jalapenos stuffed with a creamy and cheesy filling, topped with buttery toasted panko, and baked to golden perfection. Crispy Baked Jalapeno Poppers are the ultimate game-day appetizer!
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Why you'll love this recipe
These homemade oven Baked Jalapeno Poppers are a lighter version of the traditional deep-fried poppers. Even though they're a healthier version, they are still crispy, delicious, and bursting with flavor!
This quick and easy oven-baked appetizer make a great party dish and will be a guaranteed hit. Serve these spicy Baked Jalapeno Poppers up with a side of creamy ranch dressing at your Super Bowl party!
What makes this recipe great
They're quick and easy. In 30 minutes, you'll have crispy and delicious homemade poppers without all the extra steps. No dipping or dredging here!
You can make a large amount at once. Double (or even triple) this recipe for a crowd and bake them all at once!
Your house won't smell like a deep-fryer. I love fried foods but I do not love the lingering smell of oil.
They're the perfect finger food! My husband has requested these at every Super Bowl party for the last several years. They're such a great appetizer!
Ingredients
Here's what you'll need for this recipe:
- Jalapenos
- Cream cheese
- Cheddar cheese
- Chives
- Garlic powder
- Butter
- Gluten-free panko
When selecting your fresh jalapenos, try to choose ones that are 3 to 4 inches long. This will make them easier to stuff.
Step-by-step instructions
Begin this recipe by preheating the oven to 350 degrees Fahrenheit.
While wearing gloves, slice each pepper in half lengthwise. Use a small spoon and scoop out the seeds and membranes from each pepper. I've found that using a ¼ rounded teaspoon works the best for this!
Make the creamy cheesy filling
In a small bowl, combine the softened cream cheese, shredded cheddar cheese, chives, and garlic powder. Stuff each pepper with the cream cheese mixture and place them on a parchment paper-lined baking sheet. Depending on the size of the jalapenos, some filling may be left over.
In a small skillet, melt the butter over medium-low heat. Add the panko and sauté until golden brown.
Baking time
Top each filled jalapeno with the toasted breadcrumbs. Bake for 15 to 20 minutes at 350 degrees F, or until golden brown and the cheese is melted.
Serve these up with your favorite dipping sauce- my personal favorite is a bowl of creamy ranch dressing!
Make it ahead of time
What's great about these oven-baked poppers is that they can be made ahead of time. Stuff each jalapeno and refrigerate until you need them.
When you're ready to bake, add the prepared crispy panko and bake to golden, creamy, cheesy perfection!
Tips & tricks
Use large jalapenos. For peppers that are easy to stuff, select ones that are between 3 and 4 inches long.
Wear gloves when handling jalapenos. This will help keep the jalapeno oils from burning your skin and eyes.
Use softened cream cheese. If the cream cheese is softened, it will make combining the ingredients together easier. It will also make stuffing the peppers a lot easier as well.
Use freshly grated cheese. Freshly grated cheese melts better and tastes fresher.
Recommended tools
- Round Measuring Spoons. These are what I use to scoop out the membranes and seeds of the jalapenos.
- Box Cheese Grater. It's nothing fancy, but it sure does the trick! Freshly shredded cheese is so much creamier and tastes fresher.
Storing and reheating
You can store cooled poppers in the refrigerator for up to three days. To reheat, arrange them on a baking sheet and cover it with foil. Bake at 350 for 5 to 10 minutes, or until heated through. Remove the foil and bake for an additional 2 to 5 minutes, or until the panko crisps back up a little.
More party appetizers
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Recipe
Baked Jalapeno Poppers
Ingredients
- 12 large jalapenos
- 6 oz cream cheese softened
- 6 oz shredded cheddar cheese
- 2 tablespoon chives
- 1 teaspoon garlic powder
- 2 tablespoon butter
- ⅓ c gluten free panko
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- While wearing gloves, slice each pepper in half lengthwise. Use a small spoon (round teaspoons work great!) and scoop out the seeds and membranes from each pepper.
- In a small bowl, combine the softened cream cheese, cheddar cheese, chives, and garlic powder.
- Stuff each pepper with the cream cheese mixture and place on a parchment paper lined baking sheet.
- In a small skillet, melt the butter over medium low heat. Add the breadcrumbs and saute until golden brown.
- Top each filled jalapeno with toasted breadcrumbs. Bake for 15 to 20 minutes or until golden brown and the cheese is melted.
Nutrition
Nutritional Disclaimer
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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