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The Best Crispy Baked Jalapeño Poppers Recipe

The Best Crispy Baked Jalapeño Poppers

Fresh jalapeños are filled with cream cheese, cheddar, bacon, and green onions, then topped with buttery panko and baked until crisp and bubbling. This recipe makes 24 poppers, about 8 servings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Jalapeño Poppers
  • 12 medium fresh jalapeño peppers
  • 8 ounces (225 g) softened cream cheese
  • 1 cup (4 ounces/115 g) finely shredded sharp cheddar cheese
  • 6 slices cooked crisp and finely chopped bacon
  • 2 thinly sliced green onions
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon freshly ground black pepper
Crispy Topping
  • 1 large egg
  • 1 tablespoon milk
  • 1 cup (about 55 g) panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
Optional Topping
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons grated Parmesan

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and place a wire rack on top if available.
  2. Wear disposable gloves while preparing the jalapeños. Slice each pepper lengthwise, remove the stems, seeds, and white membranes, and leave some ribs if you prefer more heat.
  3. Mix the softened cream cheese, cheddar, bacon, green onions, garlic powder, onion powder, salt, and black pepper in a bowl until evenly combined.
  4. Fill each jalapeño half with the cheese mixture, using a level or slightly rounded amount without overfilling.
  5. Whisk the egg and milk in a shallow bowl. In a second bowl, mix the panko with melted butter and smoked paprika or Parmesan if using.
  6. Dip or brush the exposed cheese-filled surface with the egg mixture, then press it into the seasoned panko so the crumbs adhere to the top.
  7. Arrange the filled peppers cut-side up on the prepared rack or baking sheet. Bake for 20–25 minutes, until the peppers are tender, the filling is hot, and the topping is deeply golden.
  8. For extra browning, broil the poppers for 1–2 minutes while watching them carefully. Rest for 5 minutes before serving because the filling will be extremely hot.

Notes

For the crispest bottoms, bake the poppers on a wire rack so hot air can circulate underneath. Do not bake until the peppers collapse, since removing them when just tender helps prevent filling from leaking. For a bacon-free version, replace the bacon with 1/3 cup additional shredded cheese, 2 tablespoons minced green chiles, or 2 tablespoons finely chopped cooked sausage.