These baked jalapeño poppers are always such a hit! Stuffed with cream cheese and herbs, topped with breadcrumbs and baked to golden perfection.
These baked jalapeño poppers make the perfect game day appetizer. And since they are baked and not fried, this is a lighter version of a traditional deep fried jalapeño popper. But I must say, these are better!
They are so good that you can’t have just one. In fact if left alone with the entire tray of poppers you would be hard pressed not to polish off the entire lot!
For more delicious game day appetizers, check out our baked spinach dip and delicious black bean salsa as well.
Ingredients You’ll Need:
Ingredient Notes
- Jalapeño peppers – these should be large peppers so that there is space to stuff them.
- Cream cheese – this should be the full fat, brick style cream cheese. We used Philadelphia Cream Cheese but any brand of brick style full fat cream cheese will work great.
- Spring onions – also known as green onions, salad onions or scallions.
- Salt – should be added to taste. We loved this recipe quite salty so used a full teaspoon of salt in the cream cheese filling. However, this may be too salty for some people, so go slow and only add as much as needed.
How To Make Baked Jalapeño Poppers
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add the cream cheese to a bowl and mix in with a spoon until softened and smooth.
- Add chopped cilantro, spring onions, crushed garlic, lemon juice, onion powder, garlic powder, smoked paprika and salt.
- Mix together until well mixed.
- Put on some gloves (see recipe tips below) and then slice the peppers in half lengthwise, leaving the stems intact.
- Use a teaspoon to scoop out and hollow the peppers.
- Place the peppers onto a parchment lined baking tray.
- Stuff them with the cream cheese filling.
- Add the breadcrumbs to a bowl. Melt butter and mix in with the breadcrumbs.
- Top the poppers with the breadcrumbs.
- Bake at 400°F for 20 minutes until golden on top.
Recipe Tips
Wear gloves: It’s really crucial to wear gloves when handling the peppers as the oils from the peppers can stick to your hands and be very hard to wash off. Also, don’t touch your face while you’re working with the peppers. If any of the pepper residue gets in your eyes it will not be any fun.
Keep an eye on the poppers while they’re baking. Ovens can differ quite a lot, so keep an eye on them while they’re baking so that they don’t over-brown or burn. They should be lightly browned and golden on top.
Recipe FAQ
They are delicious served with a sweet chili sauce for dipping and a sprinkle of freshly chopped cilantro on top.
Yes you can. Just prepare them up to the point that they are stuffed with the cream cheese filling and then refrigerate for 1-2 days before topping with the breadcrumbs and baking.
Keep leftover poppers stored in the fridge for 3-4 days.
More Easy Vegetarian Appetizers
Did you make this recipe? Be sure to leave a comment and rating below.
Baked Jalapeño Poppers
Ingredients
Cream Cheese Filling:
- 16 ounces Cream Cheese Full Fat, Brick Style
- 1/4 cup Spring Onions (Green Onions), Chopped
- 1/4 cup Cilantro Chopped
- 4 Cloves Garlic Crushed
- 1 Tbsp Lemon Juice
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Smoked Paprika
- 1 tsp Salt or to taste*
Poppers:
- 12 Jalapeño Peppers
- 1/2 cup Breadcrumbs
- 1 Tbsp Butter Melted
Serving:
- Sweet Chili Sauce Optional
- Cilantro Chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Add the cream cheese to a bowl and mix in with a spoon until softened and smooth.
- Add chopped cilantro, spring onions, crushed garlic, lemon juice, onion powder, garlic powder, smoked paprika and salt. Mix together until well mixed.
- Put on some gloves (*see notes) and then slice the peppers in half lengthwise, leaving the stems intact. Use a teaspoon to scoop out and hollow the peppers.
- Place the peppers onto a parchment lined baking tray. Stuff them with the cream cheese filling.
- Add the breadcrumbs to a bowl. Add the melted butter and mix in with the breadcrumbs.
- Top the poppers with the breadcrumbs.
- Bake for 20 minutes until golden on top.
- Serve with sweet chili sauce for dipping and a sprinkle of chopped cilantro on top (optional).
Video
Notes
- Spring onions are also called green onions, salad onions or scallions.
- Salt should be added to taste. We loved this recipe quite salty so used a full teaspoon of salt in the cream cheese filling. However, this may be too salty for some people, so go slow and only add as much as needed.
- Wear gloves. It’s really crucial to wear gloves when handling the peppers as the oils from the peppers can stick to your hands and be very hard to wash off. Also, don’t touch your face while you’re working with the peppers. If any of the pepper residue gets in your eyes it will not be any fun.
- Keep an eye on the poppers while they’re baking. Ovens can differ quite a lot, so keep an eye on them while they’re baking so that they don’t over-brown or burn. They should be lightly browned and golden on top.
- Make Ahead. Prepare them up to the point that they are stuffed with the cream cheese filling and then refrigerate for 1-2 days before topping with the breadcrumbs and baking.
- Storing. Keep leftover poppers stored in the fridge for 3-4 days.
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