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–+ servings
Baked jalapeño poppers on a wooden board.
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5 from 1 vote

Baked Jalapeño Poppers

These baked jalapeño poppers are always such a hit! Stuffed with cream cheese and herbs, topped with breadcrumbs and baked to golden perfection.
Prep Time25 minutes
Cook Time20 minutes
Course: Appetizer
Cuisine: American
Diet: Vegetarian
Servings: 24
Calories: 81kcal
Author: Alison

Ingredients

Cream Cheese Filling:

  • 16 ounces Cream Cheese Full Fat, Brick Style
  • ¼ cup Spring Onions (Green Onions), Chopped
  • ¼ cup Cilantro Chopped
  • 4 Cloves Garlic Crushed
  • 1 Tbsp Lemon Juice
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • ¼ tsp Smoked Paprika
  • 1 tsp Salt or to taste*

Poppers:

  • 12 Jalapeño Peppers
  • ½ cup Breadcrumbs
  • 1 Tbsp Butter Melted

Serving:

  • Sweet Chili Sauce Optional
  • Cilantro Chopped
US Customary - Metric

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

  1. Spring onions are also called green onions, salad onions or scallions. 
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Storing. Keep leftover poppers stored in the fridge for 3-4 days.

Nutrition

Serving: 1Popper | Calories: 81kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 179mg | Potassium: 55mg | Fiber: 1g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg