Description
These Jalapeño Poppers are a delicious appetizer featuring fresh jalapeños stuffed with a creamy blend of cream cheese, sharp cheddar, bacon, and chives, topped with a crispy panko breadcrumb mixture and baked to golden perfection. Perfectly spicy, creamy, and crunchy, they are a crowd-pleaser for any party or snack time.
Ingredients
Scale
Meat and Dairy
- 4 slices bacon
- 1 (8-oz) block cream cheese (softened)
- 4 ounces sharp cheddar cheese (shredded)
- 2 tablespoons sharp cheddar cheese or Parmesan (for sprinkling)
- 1/2 tablespoon butter (melted)
Vegetables and Herbs
- 12 fresh jalapeños (3-4 inches long, halved and deseeded)
- 2 tablespoons chives (finely chopped, plus extra for garnish)
Pantry Staples and Spices
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon smoked paprika (optional, for smoky depth)
- Salt and pepper (to taste)
- 1/3 cup panko breadcrumbs
- 1 tablespoon reserved bacon fat
Instructions
- Prep: Preheat oven to 400°F (204°C). Line a baking sheet with foil. Cook the 4 slices of bacon in a skillet over medium-high heat until crispy, about 10 minutes. Crumble the cooked bacon and set aside, reserving 1 tablespoon of the bacon fat for topping later.
- Prepare jalapeños: Wearing gloves, slice each of the 12 fresh jalapeños in half lengthwise and remove the seeds and membranes to reduce heat. Arrange the jalapeño halves cut side up on the lined baking sheet.
- Make filling: In a medium bowl, combine the softened cream cheese, shredded sharp cheddar cheese, crumbled bacon (reserve 2-3 tablespoons for garnish), chopped chives, garlic powder, Worcestershire sauce, smoked paprika (if using), and salt & pepper to taste. Mix thoroughly until smooth and creamy.
- Stuff jalapeños: Using a spoon or piping bag, fill each jalapeño half generously with the cream cheese mixture, slightly mounding the filling on top.
- Prepare topping: In a small bowl, mix melted butter and the reserved bacon fat. Add the panko breadcrumbs and stir until they are evenly coated. Sprinkle this breadcrumb mixture evenly over the stuffed jalapeños, then add a small pinch of cheddar or Parmesan cheese on top of each for extra flavor.
- Bake: Place the baking sheet one rack above the middle rack in the oven and bake the jalapeños for 15 to 25 minutes, or until the peppers are tender and the breadcrumb topping is golden brown. Smaller jalapeños may cook faster while larger ones may take longer. For extra crispiness, you can broil them on the top rack for 1-2 minutes at the end of baking if desired—watch closely to prevent burning.
- Garnish and serve: After baking, sprinkle the jalapeño poppers with the reserved crumbled bacon and a bit of extra chopped chives. Allow them to cool for about 5 minutes before serving to let the filling set slightly and prevent burns.
Notes
- Wear gloves while handling jalapeños to avoid irritation from the capsaicin oils.
- Removing the seeds and membranes reduces the heat; leave some in if you prefer spicier poppers.
- Use fresh bacon and reserve the fat to add smoky depth to the breadcrumb topping.
- For a vegetarian version, omit bacon and substitute with smoked paprika and extra cheese.
- Broiling is optional but adds a crispy top layer; watch carefully to avoid burning.
