Classic Baked Jalapeño Poppers
Make these simple, creamy, and spicy jalapeño poppers for your next gathering. They are stuffed with cheese, breaded, and baked until crispy.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 24 pieces 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large fresh jalapeño peppers
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely chopped cooked bacon (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cut the jalapeño peppers in half lengthwise. Use a small spoon or knife to carefully remove the seeds and white membranes. Wear gloves if you have sensitive skin.
- In a medium bowl, combine the softened cream cheese, cheddar cheese, optional bacon, garlic powder, and salt. Mix until fully blended.
- Spoon or pipe the cheese mixture evenly into the hollowed-out jalapeño halves.
- Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with the panko breadcrumbs.
- Lightly dredge each stuffed pepper half in the flour, shaking off any excess.
- Dip the floured pepper into the egg, letting any extra drip off.
- Press the pepper firmly into the panko breadcrumbs, coating all sides evenly.
- Place the breaded poppers, filling-side up, on the prepared baking sheet.
- Bake for 18 to 20 minutes, or until the breading is golden brown and the cheese filling is hot and bubbly.
Notes
- For extra flavor, you can add a dash of hot sauce to the cheese filling.
- If you prefer a crispier coating, you can lightly spray the breaded poppers with cooking spray before baking.
- Serve immediately with ranch dressing or sour cream for dipping.
Nutrition
- Serving Size: 2 poppers
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 5
- Cholesterol: 35