Jalapeño Poppers Recipe

JALAPEÑOS: These are small green peppers that bring heat and flavor to the dish. You’ll want to halve and seed them before filling.

CREAM CHEESE: Soft and creamy, this cheese helps balance the spice with a smooth texture.

CHEDDAR CHEESE: Shredded cheddar adds a sharp, cheesy flavor that melts perfectly inside the peppers.

GARLIC POWDER: A simple way to add a little extra savory taste without chopping fresh garlic.

ONION POWDER: Adds a mild onion flavor that blends well with the cheese and spices.

PANKO BREADCRUMBS: These Japanese-style breadcrumbs are lighter and crispier than regular ones, making the topping extra crunchy.

BUTTER: Melted butter helps the breadcrumbs brown nicely in the oven and adds a rich flavor.

One of the trickiest parts of making these jalapeño poppers is getting the breadcrumb topping to stick nicely on top of the filled jalapeños. Here’s a simple way to do it so the breadcrumbs don’t fall off when you bake them:

1. First, make sure your cream cheese and cheddar cheese mixture is packed firmly inside each jalapeño half. If the filling is loose, the breadcrumbs won’t have a good surface to stick to.
2. Next, mix the panko breadcrumbs with the melted butter. The melted butter helps the breadcrumbs stick together and also makes them turn golden and crispy in the oven.
3. When you press the breadcrumb mixture onto the top of each filled jalapeño, use your fingers to gently but firmly press it down. Don’t just sprinkle it on—pressing helps the topping stay put while baking.
4. If you want, you can even dip the filled jalapeños lightly in the butter before adding the breadcrumbs. This gives the crumbs an extra sticky surface to cling to.

Doing this makes sure your jalapeño poppers come out with a crunchy, golden top that stays right where it should be. It’s way more satisfying to bite into a popper with a crispy topping than one where the breadcrumbs fall off and make a mess.

I remember the first time I made these, I just sprinkled the breadcrumbs on top without mixing them with butter or pressing them down. When I baked them, most of the topping slid off the jalapeños and onto the baking sheet. After that, I started mixing the breadcrumbs with melted butter and pressing them on, and it made a huge difference. Now, I always do it this way—it’s a little extra step but totally worth it!

• jalapeños - Substitute with mini bell peppers: Mini bell peppers provide a milder heat and a similar crunchy texture, making them a good alternative for those who prefer less spice.

• cream cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture, which can add a unique twist to the poppers.

• shredded cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the other ingredients.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped green onions: Green onions add a fresh and slightly pungent flavor that can enhance the overall taste of the poppers.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a similar crunchy texture and can be a gluten-free alternative.

• melted butter - Substitute with olive oil: Olive oil provides a healthier fat option and can help the breadcrumbs adhere to the poppers.

• Allow the jalapeño poppers to cool completely after baking. This ensures they maintain their texture and flavor during storage.

• Place the cooled jalapeño poppers in an airtight container. If you need to stack them, separate each layer with parchment paper to prevent sticking.

• Store the container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy.

• For longer storage, freeze the jalapeño poppers. Arrange them in a single layer on a baking sheet and place in the freezer until fully frozen, about 1-2 hours.

• Once frozen, transfer the jalapeño poppers to a freezer-safe bag or container. Label with the date and store in the freezer for up to 2 months.

• To reheat frozen jalapeño poppers, preheat your oven to 375°F (190°C). Place the frozen poppers on a baking sheet and bake for 20-25 minutes, or until heated through and crispy.

• Avoid microwaving the jalapeño poppers as it can make the breadcrumb topping soggy. Always opt for oven reheating to maintain the best texture.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover jalapeño poppers on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent the panko breadcrumbs from burning.
  4. Bake for 10-15 minutes, or until the cheese filling is heated through and the tops are crispy again.
  5. Remove the foil for the last 2-3 minutes of baking if you want extra crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the jalapeño poppers in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure they are not overcooking.
  4. Remove when the cheese is melty and the tops are golden.

• Microwave Method:

  1. Place the jalapeño poppers on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to prevent splattering.
  3. Microwave on medium power for 1-2 minutes, checking after the first minute.
  4. Continue heating in 30-second intervals until the cheese is warm and gooey.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the jalapeño poppers in the skillet, cheese side up.
  4. Cover the skillet with a lid and cook for 5-7 minutes, or until the cheese is heated through.
  5. Remove the lid for the last 1-2 minutes to crisp up the panko breadcrumbs.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the jalapeño poppers on the toaster oven tray.
  3. Heat for 10-12 minutes, or until the cheese is bubbly and the tops are crispy.
  4. For extra crispiness, use the broil setting for the last 2-3 minutes, keeping a close eye to avoid burning.

• Oven: Preheat to 400°F (200°C) for baking the jalapeño poppers until they are golden and crispy.

• Mixing bowl: Combine the cream cheese, cheddar cheese, garlic powder, and onion powder to create the filling for the jalapeños.

• Spoon: Fill each jalapeño half with the cheese mixture.

• Separate bowl: Mix the panko breadcrumbs with the melted butter to create the topping.

• Baking sheet: Place the filled jalapeños on this for baking.

• Measuring spoons: Measure out the garlic powder, onion powder, and melted butter accurately.

• Knife: Halve and seed the jalapeños.

• Cutting board: Provide a safe surface for halving and seeding the jalapeños.

Prepare the filling: Mix the cream cheese, cheddar cheese, garlic powder, and onion powder in advance and store it in the fridge.

Pre-cut jalapeños: Halve and seed the jalapeños ahead of time to save prep work on the day of cooking.

Use a piping bag: Fill a piping bag with the cheese mixture to quickly and neatly fill each jalapeño half.

Pre-mix breadcrumbs: Combine the panko breadcrumbs and melted butter beforehand and store in an airtight container.

Line the baking sheet: Use parchment paper on the baking sheet for easy cleanup.