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Easy Baked Jalapeño Poppers with Cream Cheese Filling

Close-up of golden brown baked Jalapeño poppers, showing the creamy cheese filling spilling out of a halved pepper.
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Fix that disappointing appetizer spread with these foolproof, easy baked jalapeño poppers. Control the heat and enjoy a creamy, cheesy center wrapped in a perfectly crisp coating.

Ingredients

Scale
  • 12 large jalapeño peppers
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cup panko breadcrumbs
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Put on gloves to handle the peppers. Slice each jalapeño lengthwise down the middle. Use a small spoon or knife to carefully scrape out all the seeds and white membranes. This step controls the heat level.
  3. In a medium bowl, mix the softened cream cheese, cheddar cheese, garlic powder, onion powder, and salt until fully combined. This is your cream cheese stuffed jalapeños filling.
  4. Spoon the cheese mixture evenly into the hollowed-out jalapeño halves, mounding it slightly.
  5. Set up a standard breading station with three shallow dishes: one with flour, one with the beaten eggs, and one with the panko breadcrumbs.
  6. Dredge each filled pepper half first in the flour, shaking off any excess.
  7. Next, dip the floured pepper into the egg wash, letting extra drip off.
  8. Finally, press the cheese side firmly into the panko breadcrumbs to coat completely. Press gently so the breading adheres well.
  9. Place the breaded jalapeño poppers, filling-side up, on the prepared baking sheet.
  10. Bake for 15 to 18 minutes, or until the coating is golden brown and the cheese filling is hot and bubbly. Serve immediately for the best spicy appetizer poppers experience.

Notes

  • Wear gloves when cutting and seeding the peppers to prevent skin irritation from the capsaicin.
  • For a bacon wrapped poppers variation, wrap half a slice of pre-cooked bacon around each filled pepper before breading, or skip the breading and bake until the bacon is crisp.
  • If you prefer a milder flavor, soak the halved, seeded peppers in ice water for 10 minutes before stuffing.

Nutrition

Find it online: https://savorandpin.com/baked-jalapeno-poppers-recipe/