Description

These Jalapeño Poppers are a spicy and cheesy appetizer featuring fresh jalapeños stuffed with a creamy blend of cream cheese, cheddar, sour cream, herbs, and crispy bacon, then topped with a buttery panko breadcrumb crust and baked to golden perfection. Perfect for game days, parties, or a flavorful snack, these poppers offer a delightful balance of heat and savory richness.

Ingredients

Scale

Jalapeños

12 jalapeños (about 4 inches long)

Filling

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)

Topping

1/3 cup Panko breadcrumbs
1 tablespoon butter (melted)
½ teaspoon garlic powder

Instructions

Prep Work: Set the cream cheese aside to come to room temperature. Fry the bacon over low heat until crispy on each side. Drain on paper towels and dice finely once cooled.
Cut the Jalapeños: Put on gloves to protect your hands from the jalapeño heat. Slice each jalapeño lengthwise down the middle, including slicing the stem in half but keeping it intact to maintain shape. Carefully remove and discard the membrane and seeds using a paring knife or small spoon to reduce heat and hollow out the pepper.
Preheat Oven: Preheat your oven to 400°F (204°C).
Prepare Filling: In a bowl, combine the softened cream cheese, shredded cheddar, sour cream, diced chives, ranch seasoning (if using), garlic powder, and diced bacon. Mix until evenly combined.
Fill Jalapeños: Use a small spoon or butter spreader to fill each jalapeño half with the cheese and bacon mixture, smoothing the top.
Prepare Breadcrumb Topping: In a medium bowl, mix the panko breadcrumbs with melted butter and garlic powder. Dip the filled side of each jalapeño into the breadcrumb mixture to coat the tops evenly.
Arrange and Bake: Place the coated jalapeños on a light-colored 11 x 16-inch baking sheet to avoid excessive browning. Bake for 18–20 minutes until the tops are golden and crispy.
Optional Broil: For extra browning, broil at 400°F for 1 minute, watching carefully to prevent the stems from burning.
Serve: Remove from oven and allow to cool slightly before serving to enjoy safely.

Notes

Always wear gloves when handling jalapeños to avoid irritation from capsaicin.
Removing most seeds and membranes reduces the heat for a milder popper.
Using a light-colored baking sheet prevents overcooking the bottoms.
Substitute sour cream with mayonnaise if desired.
Optional ranch seasoning adds a flavorful tang.
Broil carefully to avoid burning the stems.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: jalapeño poppers, stuffed jalapeños, cheesy appetizers, bacon poppers, party snacks, baked jalapeño