Jalapeño Poppers
These classic Jalapeño Poppers are oven baked with a crunchy panko topping. The warm cream cheese filling has savory bites of bacon along with cheddar, chives, sour cream, and ranch seasoning!
Servings: 24 poppers
Calories: 82kcal
Ingredients
- 12 jalapeños about 4 inches long
- 8 oz. cream cheese at room temperature
- 1 cup cheddar cheese shredded
- 3 tablespoons sour cream can sub mayo
- 2 tablespoons chives finely diced
- 1 tablespoon ranch seasoning optional but delicious
- ½ teaspoon garlic powder
- 4 strips bacon cooked and finely diced
Topping
- 1/3 cup Panko breadcrumbs
- 1 tablespoon butter
- ½ teaspoon garlic powder
Instructions
Prep Work
- Set the cream cheese aside to allow it to come down to room temperature. Fry the bacon over low heat until crispy on each side. Set it aside on a paper towel lined plate and dice finely once cooled.
Cut the Jalapeños
- Important: Put gloves on while you prepare the jalapeños and avoid touching your face. The “capsaicin”, (chemical around the seeds and the ribs), is what gives them heat and this can definitely burn your hands/skin during preparation as they require extensive handling. Gloves make it a snap.
- Carefully slice each jalapeño down the middle lengthwise. Try to slice the stem in half as well and keep it intact for that classic jalapeno shape.
- Use a paring knife or a small spoon to carefully remove the membrane and the seeds and discard them. The more that’s left behind the more heat these will have. I remove them almost completely so that the inside is hollow. (See process shots in blog post above.)
Fill and Bake
- Preheat oven to 400° F.
- Combine the softened cream cheese, cheddar, sour cream, chives, ranch seasoning, garlic powder, and diced bacon.
- Use a small spoon or butter spreader to fill each jalapeño and smooth it out at the top.
- Combine the panko, melted butter, and garlic powder in a medium bowl. Dip the jalapenos into the breadcrumbs, filling-side-down, for a nice even coating on the top. Transfer to a light colored 11 x 16-inch baking sheet. (Dark baking sheets attract more heat and can cause them to cook too quickly.)
- Bake for 18-20 minutes, until golden on the top. If desired, broil at 400 for 1 minute to brown the tops just a little more. (Watch them closely during this time and ensure the stems don’t get too black.)
- Remove and let cool slightly prior to serving.
Notes
Pro Tips
Make Ahead Method
Storage
The nutritional information provided is an estimate and is per popper. There are 24 jalapeño poppers in this recipe.
- Make sure you wear gloves for this. I've even worn (clean) thin winter gloves when I've run out of cooking gloves. 😂 (Wash them after.)
- I use Cracker Barrel Extra Sharp Yellow for this, but sometimes I like to also incorporate some white cheddar and/or Monterey Jack.
- Keto: Pork Rinds can be used instead of Panko if needed.
- Want to make it as a dip?! Try my Jalapeño Popper Dip recipe!
- Turn this concept into a dinner! - Try my Jalapeño Popper Chicken recipe next!
Make Ahead Method
- Refrigerate: Assemble 1-2 days ahead of time, but leave out the panko topping until just before baking. Cover and refrigerate until ready to bake. Add the topping, and bake as outlined.
- Freeze: Assemble 1-2 months ahead of time, and leave out the panko topping. Cover and freeze. Thaw overnight, add the panko topping, and bake as outlined.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- These reheat well in a preheated 350° oven for 10 minutes.
The nutritional information provided is an estimate and is per popper. There are 24 jalapeño poppers in this recipe.
Nutrition
Calories: 82kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 142mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 286IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 0.1mg