The party hasn’t started until the baked jalapeno poppers are served.
This recipe for jalapeno poppers features jalapenos packed with a cheesy filling topped with bacon bits then baked to perfection.
Cheesy Pepper Perfection
- Just 5 ingredients are needed to make these poppers.
- Make them in the oven with just 5 simple steps.
- Prep jalapeno poppers ahead of time for a quick appetizer or game day snack.
- Mix and match the seasonings and cheeses, or stir in extras.
Essential Ingredients
Jalapenos: Choose firm and fresh jalapenos that are roughly the same size. Scoop the membranes and seeds out for a milder flavor or add them to the filling if you like it spicy. Use colorful baby bell peppers cut in half for those who want an even milder popper.
Cheese: Use full-fat cream cheese and sharp cheddar cheese for the best flavor. Mozzarella or a combination of any cheese on hand will work too. Stir in some sriracha or cayenne for an extra spicy bite.
Bacon: Any flavor works in this recipe. If time is short, use bacon bits or pre-cooked bacon you can reheat and crumble up.
Vibrant Variations
- Mix buffalo wing sauce and shredded chicken into the cream cheese filling, then drizzle with ranch or blue cheese dressing before serving.
- Try an Italian twist with mozzarella and Parmesan cheese, sprinkle with Italian seasoning, and add a touch of marinara sauce on top.
- For a southwestern style, add a few tablespoons of taco seasoning and a handful of diced green chilies to the filling. Top with crushed low carb tortilla chips before baking.
How Do You Make Baked Jalapeno Poppers
- Prep jalapenos, place on parchment lined baking sheet.
- Mix remaining ingredients (full recipe below) reserving ½ cup of cheddar.
- Fill jalapenos with creamy mixture and top with remaining cheese.
- Bake (as directed below)
Pointers for Poppers
- It is highly recommend to wear gloves while handling jalapenos as the oil can remain on skin and can be (will be!) very painful if it comes into contact with eyes.
- For a lighter, fluffier filling use an electric mixer to blend the cream cheese, cheddar, and garlic powder.
- Use a small sandwich bag with a corner snipped off to pipe the filling into the jalapeno halves. This is a quick way to pipe the filling and the bag makes for easy cleanup.
- When prepping the jalapenos, leave the stems on both halves for visual appeal.
Save That Spicy Goodness
Refrigerate baked jalapeño poppers in an airtight container for up to a week, or freeze them for up to a month. Enjoy as a cold, zesty snack, or reheat them in the microwave, the air fryer, or under the broiler.
Freeze prepped (uncooked) jalapenos individually, then transfer them to a zippered bag. Store for about 3 months. Bake from frozen but add about 10 extra minutes.
Delish Low Carb Appitizers
Did you enjoy this Jalapeno Poppers Recipe? Leave a comment and rating below.
Baked Jalapeno Poppers
Equipment
Ingredients
- 10 jalapeno peppers
- 8 ounces cream cheese softened
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese divided
- 3 slices crisp bacon crumbled
Instructions
- Preheat oven to 375°F. Line a baking pan with foil and set aside.
- Wearing gloves, slice each jalapeno in half lengthwise. Remove seeds & membranes and discard.
- Mix remaining ingredients in a small bowl reserving ½ cup cheese for topping.
- Fill jalapenos with the cream cheese mixture. Sprinkle remaining ½ cup cheese over top.
- Bake 18-22 minutes or until jalapeno is slightly tender and cheese is melted.
Notes
- Refrigerate leftovers up to 1 week and enjoy cold, or reheat them in the microwave. Store leftovers in the freezer for 1 month
- You can prep jalapeno poppers ahead of time, set on large trays to freeze. Once frozen, transfer them to a zippered bag and store up to three months.
- To bake from frozen, add about 10 minutes to the cook time.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Baked Jalapeno Poppers recipe
SO delicious! Forget the traditional recipe on the grill, these surpass that!
Thank you for a new craving go-to recipe!
So glad you loved them!
My husband and son loved these! Not a one left so I will definitely make these again! Thank you.
So happy they loved them Cheryl!
Wow! These are amazing. I’m a non-meat eater, so decided to sub the bacon for an alternative crunchy topping. I whizzed 10g sunflower seeds, 10g pumpkin seeds and 20g smokehouse almonds in the food processor, then added 15g grated cheddar and pulsed to mix. I sprinkled this on top before baking. As a Brit, I don’t have a culturally-ingrained perception of what a jalapeño popper should be (we don’t really have them over here), but despite the deviation from the recipe, this was delicious. Definitely a keeper and a recipe I will be enjoying again! Thank you.
So happy you loved it!
How many poppers per 77 calorie serving?
Hi Kathy, that is per popper.
I am new to trying keto and I used to LOVE those fried jalapeno poppers that were breaded but since that doesn’t really fit these are the best I have had!
I’m so happy to hear that Michael! Thank you for sharing!
We make this recipe all the time, especially for snacks…. so easy + so good!! We’ve even adapted it a bit by rolling some in a slice of bacon after being filled. Yummy !!
Oooh, rolled with bacon would be amazing, Karen! Glad you are enjoying these.