Jalapeno Poppers — Baked Not Fried
Skip the fryer, not the flavor! These baked jalapeno poppers are creamy, cheesy, and perfectly crispy.
25 min active, minimal dishes
Jalapeno Poppers — Baked Not Fried
Skip the fryer, not the flavor! These baked jalapeno poppers are creamy, cheesy, and perfectly crispy.
25 min active, minimal dishes
Key move
Remove the seeds and ribs from the jalapenos for a milder, more enjoyable heat.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Baking Sheet
- Mixing Bowl
The Mise en Place
5 of 9Your prep station before cooking begins
The Spice Blend (0/4)
The Pantry (0/1)
Jalapenos are too spicy.
Be extra thorough when removing the seeds and ribs. You can also soak the jalapeno halves in milk for 30 minutes before filling.
Cheese is not melting properly.
Make sure the cream cheese is fully softened before mixing. Also, ensure your oven is preheated to the correct temperature.
Chef's Notes
For easier handling, wear gloves when seeding jalapenos. A quick rinse under cold water can also help remove some heat.
Assemble poppers up to 2 days ahead. Store covered in the fridge. Bake as directed, adding a few extra minutes.
Serve hot with a side of ranch or sour cream for a cooling contrast to the spicy jalapenos.
The Method
PREHEAT
Preheat oven to 400°F (200°C).
Cold start: Putting peppers in before the oven hits 400°F will result in soggy, undercooked jalapenos.
Oven is preheated to 400°F (200°C).
PREPARE
Prep aheadHalve jalapenos (8 whole) lengthwise and remove seeds and ribs. This will reduce the heat.
Residual heat: Leaving even small pieces of the white membrane (ribs) will significantly increase the final heat level.
Jalapeno halves are seeded and deveined.
MIX
Prep aheadIn a bowl, combine softened cream cheese (½ cups), cheddar cheese (½ cups), and Monterey Jack cheese (¼ cups).
Cold cream cheese: Ensure cream cheese is room temperature to avoid lumpy, uneven filling.
Cheese mixture is smooth and well combined.
FILL
Prep aheadFill each jalapeno half with the cheese mixture.
Overfilling: Too much cheese will cause the filling to spill over and burn on the baking sheet.
Jalapeno halves are evenly filled with cheese mixture.
MIX
Prep aheadIn a separate bowl, combine panko breadcrumbs (½ cups), garlic powder (½ tsp), paprika (¼ tsp), salt (¼ tsp), and pepper.
Uneven seasoning: Failing to whisk thoroughly can lead to pockets of concentrated salt or garlic powder.
Panko mixture is evenly seasoned.
TOP
Prep aheadTop each cheese-filled jalapeno with the panko mixture.
Uneven coating: Loose panko will burn quickly; press firmly so the crumbs are embedded in the cheese mixture.
Jalapenos are coated with panko mixture.
BAKE
Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
Overcooking: Watch closely at the 15-minute mark; jalapenos can turn mushy if left too long.
Jalapenos are golden brown and cheese is melted and bubbly.
SERVE
Let cool slightly before serving. Enjoy!
Filling leakage: Moving the poppers while piping hot can cause the melted cheese to run out.
Poppers have cooled slightly and are ready to serve.
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