Baked Jalapeno Poppers

4.96 from 22 votes

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Baked jalapeno poppers stuffed with cream cheese and cheddar cheese are the ultimate party appetizer or snack! Learn how to make them with this easy recipe.

close up image: baked jalapeno poppers

It’s easy to make your own restaurant-style jalapeno poppers. You will bake them, so no deep frying is necessary. Jalapenos are easy to find in the grocery store, but you can use the filling in any kind of pepper you prefer.

They are easy to transport to a game day party or potluck, and incredibly simple to make with basic ingredients you probably already have in your kitchen.

How hot are jalapenos?

Hot peppers are measured on the Scoville Scale. This measures the amount of capsaicin, the chemical compound that gives peppers their heat, each pepper variety has. It is measured in Scoville Heat Units or SHUs.

For reference, a bell pepper has zero SHUs. A ghost pepper is at approximately a million SHUs. A jalapeño is labeled as a medium-hot pepper, ranging from 2500-8000 SHU.

We will be roasting the peppers in the oven, which actually decreases their heat. You will end up with baked jalapeño poppers that have hints of sweetness with a smoky-spicy flavor.

Selecting peppers for baked jalapeno poppers

When selecting chiles, there are keys to identifying milder and spicier peppers.

  • Thin brown scars on the pepper indicate that it will be hotter.
  • The larger the pepper, the milder the flavor. This is because the capsaicin is distributed over more space.
  • Jalapenos become spicier as they ripen. During the ripening process, jalapeños, like other chilies, turn red. As the peppers ripen their heat increases, making red jalapeños generally hotter than green jalapeños.

For a milder flavor, you could use green jalapenos, poblano, or Anaheim chilis instead. If you want to really amp up the flavor, you could use Serrano peppers, which are spicier.

photo collage shows how to make jalapeno poppers

Video: How to make jalapeno poppers

These amazing, spicy snacks are quick and easy to make. To watch the process from start to finish, watch the video located in the recipe card at the bottom of this post.


  1. Slice the chilis in half from top to bottom. Cut each pepper in half lengthwise and scoop out the seeds and veins.

    PRO TIP: You may want to wear gloves when handling any chili peppers, as the oils and capsaicin can burn sensitive skin, especially mucus membranes and eyes.
  2. Make the filling.
    The filling ingredients are cream cheese, cheddar cheese, Worcestershire and garlic. If at all possible, shred your own cheese. Pre-shredded cheeses is covered in potato starch that tends to prevent it from completely melting.
  3. Make the breadcrumb topping. Then, in a separate bowl, combine the panko crumbs with butter and paprika.
  4. Scoop and shape the filling. Use your hands to form the mixture into log shapes, then place one inside each jalapeño.
  5. Sprinkle panko crumbs on top.
  6. Bake at 400°F for 20 minutes.
platter of jalapeno appetizers

What to serve with baked poppers

I prefer a mild and creamy dip to compliment the bite of the baked jalapeno poppers. Blue cheese dip and buttermilk ranch dressing are great choices.

Other spicy snacks and appetizers

If you enjoy spicy game day snacks like baked jalapeno poppers, I think you’ll also love my recipe for authentic Mexican molletes. Or, if you want to make another jalapeno recipe, serve this Jalapeño Mac and Cheese Bake.

This recipe post, first published on Kevin Is Cooking Jan 24, 2020, has been updated with new content and a recipe video.

close up image: baked jalapeno poppers

Stuffed Jalapeno Poppers Recipe

4.96 from 22 votes
These baked jalapeno poppers have cream cheese and cheddar, plus buttery breadcrumb topping. A fantastic game day snack or party appetizer!
Servings: 24
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes



  • Preheat the oven to 400°F.
  • Wearing gloves (optional), slice the jalapeños in half lengthwise being sure to keep stem on if possible. Using a small spoon, scoop out the veins and seeds, discard. Place on lined baking sheet cut side up.
  • In a bowl mix together the softened cream cheese, shredded cheddar cheese, Worcestershire sauce and garlic powder.
  • In a small bowl, combine Panko crumbs, paprika and melted butter. Set aside.
  • Carefully fill each jalapeño with the cheese mixture. I take a small scoop and mold it in my hands into a small cigar shape and press it into each jalapeño shell. Divide and sprinkle breadcrumb mixture on top of each popper.
  • Bake for 20 minutes or until golden brown on top. Allow to cool 5 minutes before serving. I like to also serve with Ranch dressing, but that’s optional.



  1. Consider shredding your own cheddar cheese! Most pre-shredded cheeses are coated with potato starch which makes the melted cheese a little clumpy. You could also use pepper jack cheese, or a combo of each.


Calories: 65kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 39mg | Fiber: 1g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Appetizers, Snacks
Cuisine: American, Tex Mex
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
titled image for Pinterest shows jalapeno appetizers


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. Making this now. Would love to have used Chorizo instead of bacon but I’m out. Gonna have to get some to make my chili. What are your favorite recipes using chorizo?

  2. 5 stars
    Love this simple recipe! I have an abundance of jalapeño peppers from my garden and these are the perfect appetizer/snack!

  3. 5 stars
    FANTASTIC. I accidently put the paprika in with the cheese instead of in the breading, which still worked. These also froze/reheated really well. I reheated from frozen in the air fryer. Both a great “eat tonight” and “stock the freezer for easy meals later” recipe. A new favorite for sure!

  4. 5 stars
    These were wonderful! I was concerned that the cheese mixture would melt out the jalapeños, but they did not. Will make again!

  5. 5 stars
    These were absolutely delicious! I didn’t know what to do with all of our garden jalapeños, and these are my go to!

  6. 5 stars
    Yum! I made these last night for dinner. Our jalapeño plants are producing like crazy and this was the perfect (and easy to follow) recipe to use up a few.