I'm Famous for My “So Cheesy” Jalapeño Poppers
The highlight of any party or potluck is enjoying the appetizers everyone brings. There are bound to be hot and cold dips, meatballs bubbling away, and bite-size sandwiches for snacking. But if game-day appetizers were put to the same playoff competition as the teams on the big screen, jalapeño poppers would be the champions every time. These baked bite-size pepper boats are stuffed with a gooey bacon and cheddar cheese filling and topped with crispy panko — and they’re a snack that every fan can support, no matter what the scoreboard says.
Why You’ll Love It
It’s hard to eat just one. These two-bite apps are stuffed with gooey cheese, savory bacon, and crunchy panko breadcrumbs. With the perfect amount of spice from the jalapeños, these poppers keep you coming back for more.
They’re easy to make at home. While restaurant-style jalapeño poppers are deep-fried, these poppers are baked in the oven and topped with crispy bacon-infused panko breadcrumbs for a more practical at-home appetizer.
Key Ingredients in Jalapeño Poppers
Jalapeño peppers: Choose medium jalapeño peppers that are all about the same size so that every serving is the perfect, two-bite size. Use gloves if you can when handling so many jalapeño peppers.
Cheese: Two types of cheese — cream cheese and shredded cheddar cheese — are the base of the gooey filling.
Bacon: You’ll need 4 slices of regular bacon for this recipe.
Seasonings: Mix garlic powder, fresh chives, and fresh lemon zest and juice into the cheesy filling.
Panko breadcrumbs: Toasted panko adds a crispy texture to the baked jalapeño poppers.
How to Make Jalapeño Poppers
Cook the bacon and toast the panko. Cook the bacon in a skillet until crisp, then finely chop for the filling. Don’t let the flavorful bacon fat go to waste. Add the panko breadcrumbs to the fat in the skillet and cook until toasted and fragrant.
Make the filling. Mix cream cheese, cheddar cheese, chives, lemon zest, lemon juice, garlic powder, kosher salt, black pepper, and the chopped bacon together until combined.
Fill and bake the jalapeño poppers. Divide the filling evenly between jalapeño halves. Sprinkle with the toasted panko breadcrumbs and bake until the peppers are tender and the filling is hot.
Helpful Swaps
Use scallions or even grated yellow onion in place of the chives for a stronger onion flavor.
Low-moisture mozzarella, Monterey Jack, Colby Jack, or even pepper Jack cheese can be used instead of or in combination with the cheddar cheese.
Regular dried breadcrumbs can be substituted for panko breadcrumbs, although they do not have the same light and crispy texture.
Storage and Make-Ahead Tips
Get a head-start on your party prep by preparing the filling and refrigerating it in an airtight container up to 1 day ahead. Bring the mixture back to room temperature before filling the jalapeño peppers.
Store leftover jalapeño poppers in the refrigerator for up to 4 days.
More Game-Day Apps to Serve
Jalapeño Poppers Recipe
Cheesy, spicy jalapeño poppers are a game-day champion.
Prep time 40 minutes
Cook time 25 minutes to 30 minutes
Makes 24
Ingredients
8 ounces cream cheese, at room temperature
4 slices bacon (about 4 ounces)
1/3 cup panko breadcrumbs
4 ounces shredded sharp cheddar cheese (about 1 cup)
2 tablespoons minced fresh chives (about 1/4 medium bunch)
Finely grated zest of 1 medium lemon
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 medium jalapeño peppers, halved lengthwise and seeded
Instructions
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Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Cook 4 slices bacon in a medium skillet over medium heat until crisp, 4 to 5 minutes per side. Using tongs, transfer the bacon to a paper towel-lined plate.
Remove all but 2 tablespoons of the bacon fat from the pan. Add 1/3 cup panko breadcrumbs to the pan and cook over medium heat until the breadcrumbs are golden-brown and toasted, 1 to 2 minutes. Transfer to a small bowl.
Finely chop the bacon, then transfer to a medium bowl. Stir in 8 ounces room-temperature cream cheese, 4 ounces shredded sharp cheddar cheese, 2 tablespoons minced fresh chives, the finely grated zest of 1 medium lemon, 2 teaspoons lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper until combined.
Arrange 24 jalapeño pepper halves cut-side up on the baking sheet. Divide the filling evenly between each half (heaping 2 teaspoons each). Top evenly with the toasted breadcrumbs.
Bake until the jalapeños are tender and the filling is heated through, 20 to 22 minutes.
Recipe Notes
Make ahead: The filling can be made and refrigerated in an airtight container up to 1 day ahead. Let come to room temperature before filling the jalapeño peppers. The breadcrumbs can be toasted up to 1 day ahead and stored in an airtight container at room temperature.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Further Reading
The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About
