Crispy Baked Jalapeño Poppers
Jalapeños filled with sharp cheddar cream cheese and rolled in seasoned panko, baked instead of fried so the coating shatters without a pot of oil on the stove.
- Course
- Appetizers
- Time
- 45 min
- Servings
- 6
Cooking Notes
- Control the heat by removing more or less of the seeds and pale interior ribs. Most of the pepper's sharp heat is concentrated around those membranes rather than in the green flesh.
- Keep the filling thick and avoid overfilling the pepper halves. A compact filling stays in place while baking instead of melting over the pan before the peppers soften.
- Bake until the topping is browned and the jalapeños have softened but still hold their shape. A brief final blast of higher heat can crisp the surface without overcooking the filling.
Recipe Card
Crispy Baked Jalapeño Poppers
By Gabriella
- Category
- Appetizers
- Total Time
- 45 min
- Difficulty
- Intermediate
Ingredients
- 12 large jalapeños, halved and seeded
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar
- 1/2 tsp garlic powder
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 3 tbsp melted butter
- Kosher salt and black pepper
Instructions
- 1
Heat the oven to 400F and line a sheet pan with parchment so nothing sticks to the bottom later.
- 2
Beat the cream cheese with the cheddar, garlic powder, salt, and pepper, then fill each jalapeño half generously.
- 3
Toss the panko with the melted butter and a pinch of salt until every crumb looks lightly damp and golden-ready.
- 4
Dip each filled pepper in flour, then egg, then press the buttered panko firmly onto the cheese side only.
- 5
Bake for twenty-two to twenty-five minutes until the crust is deep gold and the filling bubbles at the edges, then rest five minutes.
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