Spicy Jalapeno Poppers Cream Cheese (Print Version)

Golden baked jalapenos stuffed with creamy cheese and a touch of spice, ideal for snacks or gatherings.

# What You Need:

→ Fresh Produce

01 - 8 large jalapeno peppers

→ Cheese Filling

02 - 7 oz cream cheese, softened
03 - 3.5 oz shredded cheddar cheese
04 - 2 tbsp chopped fresh chives
05 - 1/2 tsp garlic powder
06 - 1/2 tsp onion powder
07 - 1/4 tsp smoked paprika
08 - 1/4 tsp salt
09 - 1/4 tsp black pepper

→ Breading

10 - 2 large eggs
11 - 1 cup panko breadcrumbs
12 - 1/4 cup all-purpose flour

→ Optional

13 - Cooking spray or a small amount of oil for baking

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Slice each jalapeno in half lengthwise and remove seeds and membranes carefully using gloves.
03 - Combine cream cheese, shredded cheddar, chopped chives, garlic powder, onion powder, smoked paprika, salt, and black pepper until well mixed.
04 - Fill each jalapeno half generously with the cheese mixture.
05 - Place flour in one shallow bowl, beat eggs in a second bowl, and put panko breadcrumbs in a third bowl.
06 - Dredge each stuffed jalapeno first in flour, then dip into beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
07 - Arrange the breaded poppers on the baking sheet and lightly spray or drizzle with oil for crispiness.
08 - Bake for 18 to 20 minutes until golden brown and cheese is bubbly.
09 - Allow poppers to cool for 5 minutes before serving.

# Expert Tips:

01 -
  • They disappear faster than you can bake them, which means youll always be the hero at any gathering.
  • The cream cheese filling stays creamy and rich even after baking, balancing the heat perfectly.
  • Theyre way easier than they look and you can prep them hours ahead without stress.
02 -
  • If you skip softening the cream cheese, youll end up with lumpy filling that wont spread evenly into the peppers.
  • Pressing the panko firmly onto each popper makes all the difference, loose crumbs fall off and leave bald spots that dont crisp up.
  • Dont skip the 5 minute cooling step, the filling is molten right out of the oven and will burn your mouth instantly.
03 -
  • Use a small spoon or even a melon baller to scrape out the jalapeno insides cleanly without tearing the flesh.
  • A light mist of cooking spray on the panko before baking gives you that deep golden color and extra crunch you see in restaurants.
  • If youre making a big batch, freeze the breaded poppers on a tray first, then transfer them to a freezer bag and bake straight from frozen, adding 5 extra minutes to the baking time.

Go Back