Name: Jalapeño Poppers with Cream Cheese, Cheddar, Bacon, and Crunchy Panko Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 12 jalapeños (about 4 inches long); 8 oz. cream cheese (at room temperature); 1 cup cheddar cheese (shredded); 3 tablespoons sour cream (can substitute mayo); 2 tablespoons chives (finely diced); 1 tablespoon ranch seasoning (optional); ½ teaspoon garlic powder; 4 strips bacon (cooked and finely diced); 1/3 cup Panko breadcrumbs; 1 tablespoon butter (melted); ½ teaspoon garlic powder

Ingredients

12 jalapeños (about 4 inches long)

8 oz. cream cheese (at room temperature)

1 cup cheddar cheese (shredded)

3 tablespoons sour cream (can substitute mayo)

2 tablespoons chives (finely diced)

1 tablespoon ranch seasoning (optional but delicious)

½ teaspoon garlic powder

4 strips bacon (cooked and finely diced)

1/3 cup Panko breadcrumbs

1 tablespoon butter

½ teaspoon garlic powder (for topping)

Instructions

Step 1: Set the cream cheese aside to come to room temperature. Fry the bacon over low heat until crispy, then drain on paper towels and dice finely once cooled.

Step 2: Put on gloves to protect your skin from the jalapeño’s heat. Slice each jalapeño lengthwise down the middle, including the stem if possible, keeping the halves intact.

Step 3: Remove the membranes and seeds carefully using a paring knife or small spoon to reduce heat. Discard the seeds and membranes.

Step 4: Preheat the oven to 400°F (200°C).

Step 5: In a bowl, combine the cream cheese, cheddar, sour cream, chives, ranch seasoning, garlic powder, and diced bacon until smooth and well mixed.

Step 6: Fill each jalapeño half with the cheese mixture, smoothing the tops with a spoon or butter spreader.

Step 7: Melt the butter and mix it with panko breadcrumbs and garlic powder. Dip the filled side of each jalapeño into the breadcrumb mixture, coating evenly on top.

Step 8: Place the jalapeños on a light-colored 11 x 16-inch baking sheet to prevent burning. Bake for 18-20 minutes until the tops are golden.

Step 9: For extra browning, broil at 400°F for 1 minute, watching carefully to avoid burning the stems.

Step 10: Remove from the oven and let the poppers cool slightly before serving.

Tips & Variations

Removing most of the seeds and membranes will make the poppers less spicy and more enjoyable for all heat levels.

Substitute the bacon with cooked sausage or omit for a vegetarian version.

Use pepper jack cheese instead of cheddar for an extra kick.

Gloves are highly recommended during prep to avoid skin irritation from the jalapeños.

Dark baking sheets can cause faster browning; use a light-colored sheet for even cooking.

FAQs

Can I make jalapeño poppers ahead of time?

Yes, you can prepare and stuff the jalapeños in advance, then cover and refrigerate them until ready to bake. Just add the breadcrumb topping right before baking for best results.

How do I reduce the heat of the jalapeños?

Removing the seeds and white membranes inside the jalapeños removes most of the heat since that’s where most of the capsaicin is concentrated. Wearing gloves while handling them also helps prevent irritation.