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If you’re looking for a jalapeño poppers recipe that’s easy to make and packed with flavor, look no further! This tried-and-true recipe has been a staple in my kitchen for YEARS—my friends always request I bring these babies to game days and potlucks. I’ll share six expert tips to ensure you achieve the perfect balance of savory flavors, satisfying crunch, and rich creaminess every time you make them.
Some people go to game day for the game – I got to game day for the jalapeño poppers! You know that age-old saying “There ain’t no stoppin’ jalapeño poppin’?’” No? Well, maybe it’s not a saying (yet), but after trying these irresistible babies, I’m pretty sure it will be. Making jalapeño poppers at home is easier than you might think, plus, it tastes better and is healthier than frozen ones from the supermarket or takeout.
What are jalapeño poppers?
Jalapeño poppers are a popular North American appetizer made by hollowing out jalapeño peppers and stuffing them with a delicious cheese mixture. They’re loved for their contrasts: crunch from the jalapeños meets creaminess from the cream cheese filling, the richness of the cheese balancing out the heat from the pepper. A sprinkle of chives adds freshness, and crispy bacon bits add savory depth. They can be breaded and baked or wrapped in bacon for a crispy finish. The combination of creamy, cheesy, spicy, and savory makes them irresistible!
Jalapeño poppers are often enjoyed as finger food—appetizers for happy hour, game day, potlucks, barbecues, or casual gatherings. I’ve even served them at holiday gatherings and they’re a hit!
6 tips to make your jalapeño poppers the talk of the party
Making jalapeño poppers is a breeze, and they’re sure to impress your friends, but some expert tips never hurt. Keep these gems in mind when you’re making your jalapeño poppers:
- Jalapeño selection: Look for fresh jalapeño peppers that are free from blemishes. The fresher, the better the crunch!
- Spice control: If you want to tone down the heat, blanch your jalapeños first for a milder flavor. Otherwise, check out my spice guide below so you can choose your ideal heat!
- Cheese: First of all, don’t skimp: you deserve cheese! My second note is to soften the cream cheese by keeping it at room temperature before you make the cream cheese mixture for a smoother result – it’s the little things that make a big difference.
- Prep well: Don’t skip the step of toasting your panko bread crumbs, it’s a total game changer when it comes to the texture. If you want crisp bacon pieces, let the bacon cool before you finely chop it up.
- Avoid overcrowding: Space out your poppers so they don’t steam and get soggy.
- Eat ’em quickly: Give them a bit of time to cool, but enjoy them within the first 20 minutes while the cream cheese filling is still oozy and gooey.
Jalapeño poppers variations
There is more than one way to make jalapeño poppers – Whether you want to add more heat, swap out the ingredients, or try something totally different with your jalapeño poppers recipe, it’s easy to make it your own. Here are some of my favorite variations:
- Bacon wrapped jalapeño poppers: Wrap your jalapeño poppers in bacon before baking for a smoky, savory twist. Use one strip of bacon per popper. Thin cut works best.
- Crispy breaded jalapeño poppers: For an extra crispy exterior, whisk an egg in a bowl. Dip your popper in there, then coat it with breadcrumbs. Bake, pan fry, or air fry it for a crispy coating.
- Baby bell pepper poppers: Not only is this one fun to say, it’s a great solution if someone in your party has no tolerance for heat.
- Protein poppers: Add some pulled pork, or some seasoned and cooked ground beef or Italian sausage to the filling for a meatier bite – perfect for game day!
- Buffalo chicken jalapeño poppers: Mix in shredded chicken and a splash of buffalo sauce for a tangy, spicy, and delicious twist.
- Sriracha jalapeño poppers: A drizzle of sriracha turns up the heat!
- Mac and cheese poppers: For a fusion recipe, replace the cheese filling with cooked mac and cheese then wrap it in bacon to keep everything together before baking.
Dipping sauces for jalapeño poppers
To balance out the heat from the jalapeños, use creamy dipping sauces such as creamy cilantro ranch dressing, good homemade mayonnaise, creamy avocado sauce, or blue cheese sauce.
If you want something with a bit of heat, make a firecracker sauce or sriracha mayo.
Jalapeño poppers in air fryer
Want to make these babies in your air fryer instead? It’s too easy! Follow the instructions below, but instead of putting them in the oven, place them in the air fryer at 375 degrees Fahrenheit for 8-10 minutes. Avoid overcrowding them, cooking in batches if you need to.
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.
Recipe FAQs
If you don’t find the answer you’re looking for here, you can ask it in the comments below, and we’ll get back to you as soon as possible!
Are jalapeño poppers keto?
Jalapeño poppers can be made keto—simply skip the panko breadcrumbs and let the bacon bits bring the crisp texture. Then, double-check any sauces to ensure they are low enough in carbs to be considered keto.
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 to prevent them from steaming and becoming soggy. Then, pop them in an airtight 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 an airtight, freezer-proof container and store them for up to three months.
Watch how to make this appetizer
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Jalapeño Poppers Recipe
If you’re looking for a jalapeño poppers recipe that’s easy to make and packed with flavor, look no further! This tried-and-true recipe has been a staple in my kitchen for YEARS—my friends always request I bring these babies to game days and potlucks.
Instructions
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Preheat your oven to 400 degrees Fahrenheit. Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes.
12 jalapeño peppers
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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
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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
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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
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Divide the mixture between the jalapeño halves, top with panko, and then place them on a baking sheet.
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Bake for 18-20 minutes, until the cheese has melted and the jalapeños are soft. Serve with some extra minced chives over top.
Notes
Note 2: Light cream cheese works well, too.
Make Ahead: These can be assembled up to 2 days ahead and kept, covered, in your fridge until you’re ready to bake them.
Freezing: You can freeze these cooked or uncooked. Either way, freeze them until solid on a parchment paper-lined baking sheet. Once frozen, they can be moved to a reusable freezer bag. Thaw them on a baking sheet and bake once thawed.
Nutrition
Serving: 1 jalapeño popper, Calories: 65kcal (3%), Carbohydrates: 2g (1%), Protein: 3g (6%), Fat: 5g (8%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 14mg (5%), Sodium: 117mg (5%), Potassium: 56mg (2%), Fiber: 0.3g (1%), Sugar: 1g (1%), Vitamin A: 212IU (4%), Vitamin C: 8mg (10%), Calcium: 52mg (5%), Iron: 0.1mg (1%)