Who wouldn’t love a plate of Baked Jalapeño Poppers?! This beloved party snack is made with a handful of ingredients and only two steps. You’ll never see a platter clear out faster. This baked version just might become your favorite over the deep-dried rendition!
I need to say this again: who doesn’t love jalapeño poppers? When they’re on the menu, these spicy, creamy, cheesy delights have been the rage of every party I’ve been to or hosted. It’s the perfect marriage of flavors in a handheld bite.
Even for those who are wary of spice, jalapeño poppers are mild and more than manageable. With the seeds and membrane removed, then roasted to perfection, a fresh pepper’s harsh bite is completely mellowed. Win-win!
Ingredients
- Jalapeño peppers – The number of peppers you’ll need will depend on their size. It’s best to give yourself too many than not enough! The filling in this recipe is great for 10 medium-sized jalapeño peppers.
- Cream cheese – Regular, low, fat, even vegan! Use any type you like best. I don’t suggest replacing the cream cheese with something softer such as mascarpone as it may bubble out of the peppers as they roast.
- Bacon – Any type you like best. You can also use more or less! Whatever is convenient for you.
- Cheddar – Sharp or medium. If you want to try a different type of cheese, aged Gouda, Edam, Monterey, Colby, or Gloucester are all great alternatives.
- Onion powder – For a little extra kick of flavor. Use more or less as you wish.
- Garlic – The fresh garlic cooks up beautifully as the cheeses bubble in the oven. Fear not, there will be no raw garlic flavor!
- Chives – Green onion/scallion, thinly sliced, will do instead if needed!
How to make baked jalapeño poppers
- Preheat the oven to 400F. Add the cream cheese, bacon, cheddar, onion powder, garlic, and chives to a mixing bowl. Use a spatula to mix everything together until well combined.
- Arrange the halved jalapeños on a parchment paper-lined baking sheet. Spoon the cheese filling into each half. Bake for 15-20 minutes, until the peppers are tender and the filling begins to brown on top.
Just like that! They’re just too easy. If you want to deep fry your poppers, freeze the stuffed halves for 1-2 hours. Dredge in flour, beaten egg, seasoned breadcrumbs, then one more coat of each egg and breadcrumbs. Fry in 370F degree oil for 3-4 minutes, until golden brown. Let them drain on a rack or paper towel for a few minutes then enjoy! Carefully, of course.
FAQ
If you’ve never prepped a jalapeño pepper before, here is a detailed breakdown:
1. If you have latex/neo/nitrile/poly gloves, put them on! This is extra protection to make sure you don’t burn yourself with residual pepper left on your hands and under your nails.
2. Slice the jalapeño pepper in half lengthwise. Use a sharp paring knife to slice the membranes away from the inside edge of the peppers.
3. Turn the pepper over and give it a few taps to get out any lingering seeds.
The options are endless! You can try different spices such as chili powder, peri peri, chipotle, etc., fillings such as corn or beans, chopped roasted red peppers, chorizo, feta. Have fun with your poppers and try new fillings if you feel like getting creative!
This party snack is best served fresh out of the oven while the cheeses are still melty. If you want to prep your appies beforehand, stuff the peppers and pop them into the oven right before you plan on serving them.
Preheat your air fryer to 325F. Working in batches, arrange the stuffed peppers in a single layer and cook for 12-15 minutes until they begin to turn golden brown on top.
How to store and reheat leftover jalapeño poppers
These baked jalapeño poppers are a little easier to store than their deep-fried counterparts! Transfer leftovers to an airtight container and store them for up to 3 days in the fridge. You can also store them in the freezer! Let them freeze fully lined on a baking sheet, then you can transfer them to a large sealable container or freezer bag. They will last about 9 months.
To reheat your poppers, preheat the oven to 350F. Arrange the jalapeño poppers on a parchment paper-lined baking sheet and transfer them to the oven for 5-10 minutes, or until heated through. Keep a close eye on them to ensure they don’t dry out.
Did you love this easy appie? Try these:
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Baked Jalapeño Poppers
Ingredients
- 8 oz cream cheese softened at room temperature
- 6 oz bacon cooked
- 4 oz cheddar cheese shredded
- 1 tsp onion powder
- 2 cloves garlic minced
- 1 tbsp chives chopped
- 10 jalapeño peppers seeded* and halved lengthwise
Instructions
- Preheat the oven to 400F. Add the cream cheese, bacon, cheddar, onion powder, garlic, and chives to a mixing bowl. Use a spatula to mix everything together until well combined.
- Arrange the halved jalapeños on a parchment paper-lined baking sheet. Spoon the cheese filling into each half. Bake for 15-20 minutes, until the peppers are tender and the filling begins to brown on top.
Notes
- If you have latex/neo/nitrile/poly gloves, put them on! This is extra protection to make sure you don’t burn yourself with residual pepper left on your hands and under your nails.
- Slice the jalapeño pepper in half lengthwise. Use a sharp paring knife to slice the membranes away from the inside edge of the peppers.
- Turn the pepper over and give it a few taps to get out any lingering seeds.
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