Stuffed Jalapeño Poppers Recipe
These Stuffed Jalapeño Poppers are the ultimate spicy-cheesy snack — crispy on the outside, creamy on the inside, and packed with flavor. Perfect for game nights, parties, or a bold appetizer at home, this easy recipe is quick to prep, customizable, and guaranteed to be a crowd-pleaser.
Ingredients
- 12 medium fresh jalapeños halved and seeded
- 4 oz cream cheese softened
- ½ cup shredded cheddar cheese or Monterey Jack/Pepper Jack
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Optional: fresh parsley or green onions for garnish
- 1 egg beaten (optional, for coating)
- ½ cup breadcrumbs or Panko optional, for coating
- Optional flavor boosts: hot sauce ranch seasoning, paprika
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice jalapeños in half lengthwise and remove seeds and membranes for desired heat.
- In a bowl, mix softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, and pepper until smooth. Add optional parsley or green onions.
- Spoon cheese mixture into each jalapeño half. Do not overfill.
- Optional coating: Dip stuffed jalapeños in beaten egg, then coat with breadcrumbs or Panko.
- Bake for 20–25 minutes until cheese is bubbly and tops are golden.
- Let rest for a few minutes before serving.
Notes
- Wear gloves while handling jalapeños to avoid irritation.
- For milder poppers, remove all seeds and membranes.
- Can be made ahead and refrigerated for up to 24 hours before baking.
- Freeze unbaked poppers for up to 2 months; bake directly from frozen, adding a few minutes to cooking time.
- For a low-carb version, skip breadcrumbs or use almond flour.
- Cheese can be substituted or combined for different flavors (mozzarella, Pepper Jack, etc.).