Jalapeño Poppers
These Baked Jalapeño Poppers are crispy, cheesy, bacon-loaded perfection! The perfect mix of spicy, creamy, and crunchy.
Servings: 24 poppers
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
- ½ teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon smoked paprika optional, for smoky depth
- salt & pepper to taste
Topping:
- ⅓ cup panko breadcrumbs
- ½ tablespoon butter melted
- 1 tablespoon reserved bacon fat
- 2 tablespoons sharp cheddar or Parmesan cheese; for sprinkling
Instructions
- Prep: Preheat oven to 400°F. Line a baking sheet with foil. Cook 4 slices bacon in a skillet over medium-high heat until crispy (about 10 minutes). Crumble and set aside, reserving 1 tablespoon bacon fat for topping.
- Prepare jalapeños: Wearing gloves, slice 12 fresh jalapeños in half lengthwise and scoop out seeds and membranes. Arrange cut side up on the lined baking sheet.
- Make filling: In a medium bowl, combine 1 (8-oz) block cream cheese (softened), 4 ounces sharp cheddar cheese (shredded), crumbled bacon (reserving 2-3 tablespoons for garnish), 2 tablespoons chives (chopped), ½ teaspoon garlic powder, ½ teaspoon Worcestershire sauce, ¼ teaspoon smoked paprika (if using), salt & pepper. Mix until smooth and creamy.
- Stuff jalapeños: Using a spoon or piping bag, fill each jalapeño half with the cream cheese mixture, slightly mounding it on top.
- Prepare topping: Combine ½ tablespoon butter and 1 tablespoon reserved bacon fat. Add ⅓ cup panko breadcrumbs and stir until coated. Sprinkle the breadcrumbs evenly over the stuffed jalapeños. Add a small pinch of cheddar to each for extra flavor.
- Bake: Bake for 15-25 minutes one rung above middle rack, or until the jalapeños are tender and the topping is golden (smaller ones will bake a little faster, larger ones a little slower). For extra crispiness, broil for 1-2 minutes on top rack at the end, if desired.
- Garnish and serve: Sprinkle with reserved crumbled bacon and a bit of extra chives. Let cool for 5 minutes before serving.
Notes
Ingredient notes:
- Jalapeños – Choose larger, smooth-skinned ones for easier stuffing and milder heat.
- Cream cheese – Use full-fat, softened for the creamiest filling.
- Cheese – Sharp cheddar adds bold flavor; swap for pepper jack for extra spice.
Recipe tips:
- Don't overfill – Slightly mounded is perfect; too much will bubble over.
- Bake on upper rack – Helps jalapeños cook evenly and topping get golden.
- Broil carefully – 1–2 minutes at the end for extra crunch, but watch closely!
- Let them cool – Filling is molten lava fresh out of the oven - wait 5 minutes!
Storage & make-ahead:
- Make ahead (unbaked): Assemble & refrigerate up to 24 hours, then bake as usual.
- Leftovers: Store in an airtight container, 3 days in fridge. Reheat at 350°F for 10 min.