If there’s a tray of jalapeño poppers at the party, you’ll find me parked right beside it. These homemade poppers are creamy, cheesy, smoky, and just spicy enough to keep everyone reaching for one more.
Some people show up for game day football — I show up for jalapeño poppers. There’s just something about that first bite: the snap of the roasted jalapeño, the creamy swirl of cream cheese and sharp cheddar, the smoky bacon, and the little pop of garlic and chives. They’re spicy, cheesy, salty, crunchy — basically everything you want in one perfect party bite.
When baked, the peppers soften just enough while the filling turns rich and melty, and the panko on top gets golden and crisp. The heat from the jalapeños is balanced by the creamy cheese, the sharp cheddar adds depth, and the bacon brings that irresistible savory edge. Make a tray for your next gathering and just watch — they’ll disappear faster than you can say “pass the poppers.”
Tip: To balance out the heat from the jalapeños, use creamy dipping sauces such as cilantro ranch dressing or (my favorite) blue cheese sauce .
Are jalapeño poppers spicy?
The spice of jalapeños comes from the seeds and membrane – the flesh has just a little bit of heat! Whether you have no tolerance for spice or you can’t get enough, you have options.
Here is a spice guide for jalapeño poppers:
- No tolerance: Scoop out ALL of the seeds and membrane, and if you’re really sensitive, consider blanching the jalapeño flesh or swapping it out for baby bell peppers.
- A lil spicy: Leave some of the membrane, but get all of the seeds out.
- Spicier : If you’re feeling brave or love a tingle of heat, leave a few seeds.
- Can’t get enough: Leave the seeds, or add a drizzle of hot sauce or chili flakes.
How do I store leftover jalapeño poppers?
You can store them cooked or uncooked. If you know you won’t eat all of them, store them uncooked, as they’re best fresh out of the oven. If you’ve cooked them, let them cool to room temperature, then pop them in a covered container and store them in the fridge for up to three days.
Can jalapeño poppers be frozen?
They can be! You can freeze them cooked or uncooked. Place leftover poppers in a single layer on a parchment-lined baking sheet and freeze until solid, which takes an hour or two. Then, transfer them to a freezer-proof container and store them for up to three months.
Baked Jalapeño Poppers with Bacon and Crispy Panko
- Pin
Ingredients
- ▢ 12 jalapeño peppers (see notes)
- ▢ 3 strips bacon
- ▢ ½ cup panko breadcrumbs
- ▢ 8 ounces cream cheese (at room temperature)
- ▢ 1 cup grated sharp cheddar cheese
- ▢ ¼ cup minced chives (or green onions)
- ▢ 1 teaspoon garlic powder
- ▢ ¼ teaspoon EACH: salt and pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes. 12 jalapeño peppers
- If using bacon, cook it on medium heat in a medium-sized pan until crispy, about 8-10 minutes. Let it cool slightly, and then chop it into small pieces. (Reserve the bacon oil in the pan.) 3 strips bacon
- Remove all by 2 tablespoons of the bacon oil from the pan – or add olive oil. Add the panko and toast on medium heat for 2-3 minutes, until it’s lightly golden. ½ cup panko breadcrumbs
- In a medium-sized bowl, mix the cream cheese, cheddar cheese, chives, garlic powder, salt, pepper, and chopped bacon. 8 ounces cream cheese, 1 cup grated sharp cheddar cheese, ¼ cup minced chives, 1 teaspoon garlic powder, ¼ teaspoon EACH: salt and pepper
- Divide the mixture between the jalapeño halves, top with panko, and then place them on a baking sheet.
- Bake for 18-20 minutes, until the cheese has melted and the jalapeños are soft. Serve with some extra minced chives over top.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More party appetizers
Pulled Pork Sliders
Blue Cheese Grape Appetizer
Smoked Salmon Appetizer with Lemon Dill Cream Cheese
Prosciutto Wrapped Peaches
Baked Jalapeño Poppers with Bacon and Crispy Panko
Ingredients
- 12 jalapeño peppers , see notes
- 3 strips bacon
- ½ cup panko breadcrumbs
- 8 ounces cream cheese , at room temperature
- 1 cup grated sharp cheddar cheese
- ¼ cup minced chives , or green onions
- 1 teaspoon garlic powder
- ¼ teaspoon EACH: salt and pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes. 12 jalapeño peppers
- If using bacon, cook it on medium heat in a medium-sized pan until crispy, about 8-10 minutes. Let it cool slightly, and then chop it into small pieces. (Reserve the bacon oil in the pan.) 3 strips bacon
- Remove all by 2 tablespoons of the bacon oil from the pan - or add olive oil. Add the panko and toast on medium heat for 2-3 minutes, until it’s lightly golden. ½ cup panko breadcrumbs
- In a medium-sized bowl, mix the cream cheese, cheddar cheese, chives, garlic powder, salt, pepper, and chopped bacon. 8 ounces cream cheese, 1 cup grated sharp cheddar cheese, ¼ cup minced chives, 1 teaspoon garlic powder, ¼ teaspoon EACH: salt and pepper
- Divide the mixture between the jalapeño halves, top with panko, and then place them on a baking sheet.
- Bake for 18-20 minutes, until the cheese has melted and the jalapeños are soft. Serve with some extra minced chives over top.
