Baked Jalapeño Poppers with Cream Cheese in the Oven
These baked jalapeño poppers are a healthier, tasty twist on the classic fried version. Perfect for any gathering!
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl
- 1 Spoon for filling
Ingredients
Main Ingredients
- 10 fresh jalapeños
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 cup breadcrumbs
Optional Add-ins
- 1/4 cup cooked bacon bits
- 1/4 cup diced onion
- 1/2 tsp smoked paprika
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Wash the jalapeños and slice them in half lengthwise. Remove the seeds and membranes to control the heat level.
Make the Filling
- In a mixing bowl, combine the cream cheese, shredded cheddar cheese, and garlic powder. Stir until well mixed and creamy.
Assemble the Poppers
- Using a spoon, fill each jalapeño half with the cream cheese mixture. Press lightly to ensure the filling stays in place.
- Sprinkle breadcrumbs evenly over the filled jalapeños for a crunchy topping.
Bake the Poppers
- Place the jalapeños on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and the breadcrumbs are golden brown.
Serve and Store
- Serve hot with your choice of dipping sauces like ranch or spicy mayo. Enjoy these poppers as an appetizer or a snack.
- Store any leftover poppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Notes
Pro Tips: Use panko breadcrumbs for extra crunch. Adjust spice levels by varying the seeds. Ingredient Substitutions: Try pepper jack cheese for added flavor. How to Serve: Pair with ranch or spicy mayo. Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the filling in advance and store it in the fridge until ready to use.