Name: Jalapeño Poppers
Prep time: 25 min
Cook time: 25 min
Total time: 55 min
Ingredients: 4 slices bacon; 12 fresh jalapeños (3-4 inches long, halved and deseeded); 1 (8-oz) block cream cheese ((softened)); 4 ounces sharp cheddar cheese (shredded); 2 tablespoons chives (finely chopped, plus extra for garnish); 1/2 teaspoon garlic powder; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon smoked paprika (optional, for smoky depth); salt & pepper (to taste); 1/3 cup panko breadcrumbs; 1/2 tablespoon butter (melted); 1 tablespoon reserved bacon fat; 2 tablespoons sharp cheddar (or Parmesan cheese; for sprinkling)

If you’re looking for the ultimate baked Jalapeño Poppers, you just found them. These little bites of crispy, cheesy, bacon-y perfection disappear fast – so you might as well double the batch now and thank yourself later.

overhead view of piled up jalapeño poppers

They’re easy to make, packed with flavor, and let’s be real – anything involving bacon, cream cheese, and a crunchy topping is already a guaranteed win!

Why this recipe is the best

Growing up, my siblings and I lived for game day – not so much for the actual game, but for the snacks. And nothing got devoured faster than a tray of jalapeño poppers. This recipe is my take on that childhood favorite, but with even more flavor, extra crunch, and the perfect balance of creamy and spicy goodness.

The perfect crunch – No sad, soggy poppers here! The buttery panko topping (with a sneaky little bacon fat upgrade) makes these extra crispy.
Next-level flavor – Smoky bacon, sharp cheddar, and just the right amount of spice make these totally irresistible.
Easy to prep ahead – Stuff them in advance and pop them in the oven when you’re ready. Whether it’s game day, a party, or just a Tuesday night craving, they’re always a hit!

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

overhead view of ingredients to make jalapeño poppers with text labels — **Ingredients to make Baked Jalapeño Poppers:** 4 slices bacon, 12 jalapeños, 8 oz cream cheese, 4 oz + 2tbsp cheddar, 2 tbsp chives, ½ tsp garlic powder, ½ tsp Worcestershire sauce, ¼ tsp smoked paprika, salt & pepper, ⅓ c. panko, ½ tbsp butter.

Ingredient notes

Jalapeños: Look for fresh, larger jalapeños (about 3–4 inches long) so they’re easier to stuff. If you’re worried about heat, choose peppers with smooth skin – wrinkled jalapeños tend to be spicier!
Cream cheese: Full-fat is best for the creamiest, richest filling. You can use reduced-fat, but it won’t be quite as smooth. Let it soften at room temp for easy mixing.
Sharp cheddar cheese: I go for sharp cheddar because it adds a bold, tangy flavor that balances the richness of the cream cheese. Feel free to swap in pepper jack for extra heat or use a mix of both!
Bacon: Crispy bacon adds smoky, salty goodness to the filling and topping. Don’t skip reserving that little bit of bacon fat – it makes the breadcrumb topping extra delicious.
Worcestershire sauce: Just a tiny splash deepens the savory flavor without overpowering the poppers. If you don’t have it, a little soy sauce or even hot sauce can work in a pinch.
Smoked paprika (optional): Adds a subtle smoky depth that takes these over the top. If you love a little extra BBQ-style smokiness, don’t skip it!
Panko breadcrumbs: Regular breadcrumbs will work, but panko makes the topping crispier and lighter.
Chives: I love the mild oniony bite they add to the filling, but finely chopped green onions work just as well.

How to make jalapeño poppers

Let’s make some amazing Baked Jalapeño Poppers! If you’ve never made these before, don’t worry – I’m walking you through everything, including a few tricks to make sure they turn out just right.

1. Cook the bacon

Start by preheating your oven to 400°F and lining a baking sheet with foil (less mess = happy you later).

Grab 4 slices of bacon and cook them in a skillet over medium-high heat until they’re nice and crispy – this should take about 8-10 minutes. Once they’re done, transfer them to a plate lined with paper towels to soak up extra grease.

Crumble them up once they’re cool enough to handle, but don’t toss the bacon fat! We’re using 1 tablespoon of it in the topping to make it extra crispy and delicious.

overhead view of cooked and crumbled bacon in white bowl — cook and crumble bacon

2. Prep the jalapeños

Now, let’s talk jalapeños. If you’re sensitive to spice, I highly recommend wearing gloves for this part – otherwise, you will touch your face later, and you will regret it.

overhead view of fresh jalapeños halved on a cutting board — halve jalapeños

Cut 12 jalapeños in half lengthwise and use a spoon to scoop out the seeds and membranes. This is where most of the heat lives, so if you want your poppers extra spicy, leave a little membrane behind. Place them cut side up on your lined baking sheet so they’re ready to go.

overhead view of jalapeño halves lined up on a baking sheet — place halves on lined baking sheet

3. Make the filling

Time to mix up that creamy, cheesy, bacon-loaded filling! In a medium bowl, combine:

8 oz cream cheese (make sure it’s softened so it’s easy to mix)
4 oz sharp cheddar cheese (shredded for the best melt)
2 tablespoons chives (adds a little fresh bite)
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce (for that deep, savory flavor)
¼ teaspoon smoked paprika (optional, but adds a nice smoky depth)
A pinch of salt & pepper
Most of the crumbled bacon (save about 2–3 tablespoons for sprinkling on top later)

overhead view of softened cream cheese cheddar cheese chives and seasonings in a mixing bowl — add filling ingredients to bowl

Stir everything together until it’s smooth and creamy. You could use a hand mixer if you really want to, but I just go in with a spoon or spatula – it’s a little workout, but totally doable.

overhead view of seasoned cream cheese filling in white bowl — stir until fully combined

4. Stuff the jalapeños

Now, grab a spoon (or a piping bag if you’re feeling fancy) and fill each jalapeño half with the cream cheese mixture. Don’t be shy – mound it up a little so you get a good bite of filling in every popper.

Just be careful not to overfill them too much, or the cheese will spill out as they bake.

overhead view of filled jalapeños on lined baking sheet — spoon filling into jalapeño halves

5. Make the crispy topping

This is what takes these poppers next level! In a small bowl, mix together:

⅓ cup panko breadcrumbs
½ tablespoon melted butter
1 tablespoon reserved bacon fat

overhead view of panko breadcrumbs butter and bacon fat being mixed in a small bowl — mix topping

Stir it all together so the panko gets nice and coated – that’s what makes it extra crispy. Sprinkle the breadcrumbs evenly over the stuffed jalapeños, then top each one with a tiny pinch of sharp cheddar or Parmesan cheese for an extra hit of flavor.

close-up of unbaked jalapeño popper with crispy topping and melted cheese — sprinkle topping and extra cheese on filled poppers

6. Bake to crispy, cheesy perfection

Pop the tray into the oven on a rack that’s one rung above the middle. This helps the poppers bake evenly while getting that perfect golden topping. Bake for 15–25 minutes, depending on the size of your jalapeños – smaller ones will cook a little faster, and larger ones will take a bit longer. You’ll know they’re ready when the jalapeños are softened and the topping is golden brown.

close-up of baked jalapeño popper with crispy topping and melted cheese — bake until golden

If you want even more crispiness, switch the oven to broil for the last 1–2 minutes, but keep a very close eye on them. Panko goes from golden brown to burnt to a crisp real fast.

7. Garnish and serve!

As soon as they’re out of the oven, sprinkle on the reserved crumbled bacon and a little extra chopped chives. Let them cool for about 5 minutes (unless you enjoy burning the roof of your mouth), then serve them up!

These are amazing as-is, but if you love dipping sauces, serve them with a side of ranch or sour cream for an extra creamy contrast to the heat.

Now, try not to eat the whole tray yourself. (Or do – I won’t judge.)

Top tips for recipe success

Pick the right jalapeños – Bigger is better! Look for larger, smooth-skinned jalapeños (about 3–4 inches long). Smaller ones are harder to stuff, and wrinkled or striated jalapeños tend to be way spicier.
Use softened cream cheese – Cold cream cheese is a pain to mix. Let it sit at room temp for about 30 minutes or microwave it for 10 seconds to make stirring easier.
Shred your own cheese – Pre-shredded cheese has anti-caking agents that can make the filling grainy. Freshly shredded cheddar melts better and tastes so much better.
Don’t overfill the jalapeños – A slight mound of filling is perfect, but if you go overboard, the cheese will bubble over in the oven instead of staying inside where it belongs.
Mix the panko topping well – Make sure the breadcrumbs are evenly coated in butter and bacon fat before sprinkling them on top. This is what gives them that amazing crispiness!
Keep an eye on the oven – Every oven is different, and jalapeños can vary in size. Start checking around 15 minutes, and if you want extra crispiness, broil for 1–2 minutes at the end – but watch closely so they don’t burn!
Let them cool before serving – I know it’s tempting to dive right in, but the filling is molten lava straight out of the oven. Give them 5 minutes to cool so you don’t burn your mouth (ask me how I know).

Helpful recipe hints

Recipe variations

Buffalo-style poppers – Add 1 tablespoon of buffalo sauce to the filling and swap the cheddar for blue cheese crumbles. If you love buffalo wings, this one’s a must-try!
Ranch-flavored poppers – Replace the Worcestershire sauce with 1 teaspoon of ranch seasoning in the filling. This one is a huge hit with my kids!
Extra crispy poppers – Double the panko topping and bake them on a wire rack set over a baking sheet instead of directly on the pan. This keeps them extra crispy all around!

overhead view of jalapeño poppers on plate

Air fryer instructions

Want to make these poppers extra crispy in less time? The air fryer is perfect for that! Here’s how to do it:

Preheat the air fryer – Set it to 375°F and let it heat for a few minutes while you prep the poppers.
Arrange the jalapeños – Place the stuffed poppers in a single layer in the air fryer basket. Don’t overcrowd them – air needs to circulate for even crispiness. If needed, cook in batches.
Air fry – Cook for 8–12 minutes, or until the jalapeños are tender and the topping is golden brown. Smaller poppers will cook faster, so start checking around the 8-minute mark.
Crisp them up (optional) – If you want them extra crispy, air fry for 1–2 more minutes at 400°F at the end. Just keep an eye on them so they don’t burn!
Cool and serve – Let them sit for 5 minutes before serving (that filling stays HOT). Sprinkle with extra bacon and chives, then dig in!

Storage tips

Jalapeño poppers are best fresh out of the oven, but if you want to prep ahead or save leftovers, here’s how to do it:

Make ahead (unbaked): Stuff the jalapeños and add the topping, then cover and refrigerate for up to 24 hours before baking. When ready, bake as directed – no need to adjust the time!
Storing leftovers: If you somehow have leftovers (rare in my house), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes or air fryer at 375°F for 5 minutes to keep them crispy.

Serving ideas

Honestly, these jalapeño poppers are so good, they barely make it to the table before getting devoured straight off the baking sheet. But if you do manage to serve them properly, here are some of my favorite ways to enjoy them (besides sneaking them straight from the pan while pretending I’m “just checking if they’re done”).

Game day snack spread – Serve these alongside wings, sliders, and chips with dip for the ultimate game day lineup. Bonus points if you actually remember to watch the game.
Party platter MVP – Arrange them on a big platter with ranch, sour cream, or queso for dipping. They’ll disappear so fast, you might as well make a double batch!
Fun side dish – Skip the usual fries or chips and serve these alongside burgers, grilled chicken, or BBQ. Because who wouldn’t want melty, bacon-loaded jalapeños with dinner?

frontal view of hand dipping jalapeño popper in ranch

More snack ideas

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Jalapeño Poppers

Why this recipe is the best