Easy Jalapeño Poppers

Why you’ll love it

If you like it a little bit spicy, these baked jalapeño poppers are the ideal party snack. They’re always a hit at gatherings, and since they’re so hassle free to make in the oven, you’re never going to feel stressed when entertaining.

The cheesy, buttery filling has crispy bacon in every single bite. The crunch from the panko breadcrumb topping is irresistible, and these classic jalapeño poppers will be the star of the snack table and are sure to vanish quickly.

What you’ll need

• Jalapeños – they’re readily available in the produce section of most grocery stores. Try to get peppers that are around the same size, and look for fairly large ones, about 3-4 inches long.
• Bacon – I quickly cooked it in a skillet, but you can also use my Oven Bacon if you prefer
• Cream cheese – use whichever brand is your go-to, but I prefer Philadelphia
• Garlic powder – to infuse savory aromatic flavor
• Scallions – for a pop of freshness. They’re a mild green onion.
• Cheddar – it’s always best to grate your own for maximum freshness and taste
• Butter – for binding together the panko topping and crisping it up in the oven
• Panko – it’s the Japanese version of breadcrumbs that you’ll find in the grocery store in a box beside the regular variety. They’re lighter and less dense.

How to make jalapeño poppers

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Preheat the oven. In a skillet, fry the bacon until crispy. Meanwhile, put on your protective gloves and cut each jalapeño in half lengthwise. Discard the seeds and membrane.

In a medium mixing bowl, add in the cream cheese filling ingredients, followed by the cooked bacon. Our kitchen likes to add a little bit of the leftover bacon grease from the skillet for extra flavor. Mix together until smooth.

Stuff each pepper with the cheesy filling, and place on a foil-lined baking sheet. Microwave the butter, and make the butter-panko mixture in a small bowl, mixing it with a spoon.

Top the jalapeños with the panko mix. I find it easiest to just sprinkle it on by hand. Bake until they’re golden and melty. Serve after they cool off a touch!

Substitutions and variations

• Don’t have panko? Crush up some Doritos or tortilla chips instead. You could also swap in regular breadcrumbs, or skip the breadcrumbs altogether if you need this to be keto.
• If you do want more heat, go ahead and leave in some of the seeds and membrane.
• I love a classic version, but you can change up the filling in so many ways. Add in a protein like ground beef, change up the cheese to parmesan or Monterey Jack, or chop up some veggies. The sky is the limit to personalize them!