Go Back
+ servings
Print Recipe
4 from 4 votes

Baked Jalapeño Poppers

Who wouldn't love a plate of 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.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: baked jalapeno popper, jalapeno, jalapeno popper
Servings: 20
Calories: 141kcal
Author: Nicole Beaulieu


  • 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


  • 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.


*How to seed a jalapeño pepper:
  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.
Nutritional information is an estimate and may vary depending on the ingredients you use.
Did you love this recipe? Don't forget to comment and leave a star rating!


Calories: 141kcal | Carbohydrates: 1g | Protein: 2g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 85mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg