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Easy Baked Jalapeno Poppers

Spicy jalapeno peppers, filled with creamy cheese and topped with crunchy breadcrumbs are the perfect addition to any appetizer platter. These jalapeno poppers are easy to make and come together quickly with simple ingredients.

This recipe first appeared on Savory Experiments where I am a contributor.

Jalapeno poppers on a plate with a dish of ranch dip.
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We love appetizer nights.  We do them a few times a year, usually over a game of cards, and just pick away at the platter all night.

One of our favourite things to make is jalapeno poppers.  These little snacks are spicy, cheesy, and just a bit crispy.  The creamy cheese helps balance the spice of the peppers and they are absolutely addictive.

Normally we just fill them with a blend of cheeses and some seasoning, but you can also add some chopped bacon if you like.  And if you like the sound of jalapeno poppers, but can’t tolerate spice, you can use mini bell peppers instead which are slightly sweet instead of spicy.

Breaded jalapeno poppers with ranch dip.

Ingredients

To make these jalapeño poppers you will need:

  • Jalapeño peppers
  • Cream cheese
  • Cheddar cheese
  • Parmesan cheese
  • Ranch seasoning
  • Hot sauce
  • Green onions
  • Breadcrumbs

If you don’t have cheddar or parmesan cheese on hand you can really replace them with any type of cheese you like. These are great with pepper jack, Romano, or asiago cheese.

Ranch seasoning can be replaced with any other seasoning you like, or you can leave it out and add a clove or two of fresh garlic.

Ingredients for jalapeno poppers.

How to Prepare Jalapenos

Jalapeno peppers are not difficult to prepare, but there are just a few things you need to be careful with.

First, if you are going to be preparing a lot of peppers, like a platter of jalapeno poppers, then wearing gloves is a must.  

Peppers contain an oil called capsaicin, which is what contributes to that spicy, addictive burn you get while eating them.  But this same oil is an irritant to your skin.  You may not notice much of a burn when cutting one or two peppers, but cutting a lot of peppers can actually cause blistering skin.

The second thing is making sure you don’t touch your face.  Trust me, you do not want the pepper oils anywhere near your eyes or nose. 

To prepare the peppers for the jalapeno poppers you will first wash them, then using a sharp knife slice them straight down the middle.

Jalapeno sliced in half with seeds removed.

From here, if you want your poppers to be really spicy, you can leave the seeds and ribs in.  However, to make them spicy, but more tolerable, you can remove the seeds.  Using a sharp paring knife slice along the ribs then pull them out. 

Instructions

One – Prepare the pepper by washing them, slicing them in half and removing the seeds and ribs.  (If you want them extra spicy you can leave the seeds in). Do not remove the stem.

Two – Mix the filling ingredients in a small bowl, then spoon the mixture into the peppers.

Jalapeno pepper sliced in half and filled with cream cheese mixture.

Three – Place the breadcrumbs in a small bowl or plate, then press the cream cheese side of the peppers into the breadcrumbs.  Place the peppers on a baking sheet sprayed with non-stick spray or lined with parchment paper.

Jalapeno pepper stuffed with cream cheese upside down in a dish of breadcrumbs.

Four – Bake the peppers at 400 degrees for 12 minutes, then turn the oven to broil and broil 2-3 minutes until the tops are golden brown.  Watch them carefully during this phase as they will go from lightly browns to black very quickly. 

Baked jalapeno poppers on a baking sheet.

FAQS

Can make jalapeno poppers in the air fryer?

Yes! To air fry the jalapeno poppers, instead of baking them, prepare the peppers as you normally would.  Then place them in an air fryer basket or tray in a single layer.

Set the air fryer to 380°F and cook for 5-7 minutes depending on your air fryer and your desired crispiness.

How do I reheat jalapeno poppers?

You can reheat jalapeno poppers in the oven or air fryer. To reheat in the oven simply place them on a baking sheet and heat in a 350°F oven for 5-6 minutes.

To reheat in them in the air fryer place them in the basket and heat at 350°F for 2-3 minutes.

Jalapeno poppers on a plate with ranch dip.

More Easy Appetizers

Recipe

Jalapeno poppers on a plate with a dish of ranch dip.

Easy Jalapeno Poppers

Spicy jalapeno peppers, filled with creamy cheese and topped with crunchy breadcrumbs are the perfect addition to any appetizer platter.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24
Calories: 69kcal
Author: Deanna

Ingredients

  • 12 Medium size jalapeno peppers
  • 8 ounces (1 Cup) cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • ¼ cup shredded parmesan cheese
  • 1 Tbsp ranch seasoning mix
  • ¼ cup sliced green onion
  • 1-2 tsp hot sauce or to taste
  • ½ cup fine breadcrumbs

Instructions

  • Preheat oven to 400°F
  • Wash the peppers, then carefully slice the peppers down the middle and, with a sharp paring knife, remove the seeds and ribs. (If you want your poppers really spicy you can leave them in). Do not remove the stem.
  • Mix the cream cheese, cheddar cheese, parmesan cheese, ranch seasoning mix, green onions and hot sauce in a small bowl. Spoon the mixture into the pepper halves.
  • Place the breadcrumbs in a small bowl or plate, then press the cream cheese side of the peppers into the breadcrumbs.
  • Place the peppers on a baking sheet sprayed with non-stick spray.
  • Bake for 12 minutes, then turn the oven to broil and broil 2-3 minutes until the tops are golden brown. Watch them carefully during this phase as they will go from lightly browns to black very quickly.
  • Serve hot on their own or with ranch dip on the side.

Nutrition

Calories: 69kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 144mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 269IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 1mg
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