These oven-baked poppers have all the creamy filling and pepper flavor of the classic appetizer without frying. They are easy to assemble ahead of time and work well for cookouts, game days, and casual family gatherings. Serve them warm with ranch or another cool, creamy dip if you like.
Ingredients
- 12 fresh jalapeños
- 6 ounces cream cheese, softened
- 1 teaspoon garlic powder
- 4 ounces sharp cheddar cheese, shredded
- 2 tablespoons chopped fresh chives, optional
- ¼ cup panko breadcrumbs
- 1 tablespoon butter, melted
How to make baked jalapeño poppers
- Heat the oven. Preheat to 400°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- Prepare the peppers. Put on food-safe gloves, slice each jalapeño in half lengthwise, and use a small spoon to scrape out the seeds and pale inner membranes.
- Mix the filling. Stir the softened cream cheese, garlic powder, shredded cheddar, and chives together until the mixture is evenly combined.
- Make the topping. In a separate small bowl, stir the panko and melted butter until the crumbs are lightly coated.
- Fill the peppers. Spoon the cheese mixture into each jalapeño half, filling it to the edges without piling it too high. Press a little buttered panko over each one.
- Bake until golden. Arrange the poppers filling-side up on the baking sheet. Bake for 18 to 22 minutes, until the peppers have softened and the crumbs are deeply golden.
- Let them rest. Cool for 5 to 10 minutes before serving—the cheese filling will be extremely hot straight from the oven.
Control the heat
Most of a jalapeño’s heat is concentrated around the pale ribs and seeds. Remove them thoroughly for a milder appetizer, or leave a small amount of membrane in a few pepper halves for guests who like more heat. Pepper intensity naturally varies, even within the same package.
Tips for the best poppers
- Wear gloves while handling cut peppers, and avoid touching your eyes or face.
- Let the cream cheese soften so the filling mixes without lumps.
- Shred cheddar from a block for smoother melting and fuller flavor.
- Choose jalapeños of similar size so they finish baking together.
- For extra browning, broil briefly at the end while watching the crumbs closely.
Make ahead and leftovers
Assemble the filled, topped peppers up to one day ahead, cover, and refrigerate. Bake them directly from the refrigerator, adding a minute or two if needed. Store cooled leftovers in a sealed container in the refrigerator and reheat them in a 350°F oven or air fryer until warmed through and crisp again.