These Jalapeño Poppers are bite-size, loaded jalapeño peppers, stuffed with a cheese and spice mixture, and baked into melted gooey cheese perfection. They are simple to make and always a hit as a party snack or appetizer.
While they’re not spicy hot by any means, there’s nothing unassuming about these bite-size poppers, boasting layers of flavor thanks to the cheese, garlic, and seasoning. If spice is what you’re after, though, read on to find out how to add the heat to this great game day snack!
And if you have any leftovers, add them to this newly favorite Jalapeno Popper Grilled Cheese. For other fun appetizers, we love our Buffalo Chicken Dip and our favorite spinach dips Spinach Artichoke Dip (without Mayonnaise)!!
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🌶️ Ingredients:
- Cream cheese – softened, this tangy cream cheese is the perfect base for the cheesy filling
- Coarse black pepper
- Green onions – we use just the green parts
- Minced garlic or garlic paste
- Medium cheddar cheese – shred you own for best melting
- Monterey jack cheese – great combo of cheeses for the filling
- Jalapeno peppers – fresh jalapeños are best! Best to pick those that are firm to touch
For a full list of simple ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- You could add crispy bacon pieces to your cream cheese mixture for the stuffing. To keep it simple, you can use bacon bits purchased from the store too.
- Crushed pretzels or panko breadcrumbs and an additional sprinkling of grated cheese on top of your poppers just prior to baking is also a delicious idea!
- Try to play around with the cheeses in these easy jalapeño poppers. A mixture of sharp cheddar cheese, mild cheddar cheese, jack or swiss are wonderful.
🔪 Instructions:
PREP: Preheat oven to 400°F.
Step 1: Use a spatula or wooden spoon to mix together cream cheese, black pepper, sliced green onions, garlic, and grated cheese in a small bowl.
Step 2: Slice the fresh jalapenos in half lengthwise and remove seeds and ribbing and inner membranes (if you want more heat from the poppers, leave some of the ribbing and/or seeds.) We use a paring knife, it helps get to the smaller areas in the pepper.
Pro Tip: I suggest that you wear gloves when handling and preparing your fresh jalapeño peppers since the oil residue can irritate skin. With or without gloves, avoid touching your face or eye area when preparing your jalapeño peppers!
Step 3: Place each jalapeno half on the baking sheet, open side up.
Step 4: Use a small spoon or a piping bag to fill the jalapeño halves with the cheese filling mixture.
Step 5: In the preheated oven, bake for about 20 minutes until the cheese on top of the cream cheese filling is melted and golden brown on top.
GARNISH/SLICE/SERVE: Serve these cream cheese-stuffed jalapeños warm out of the oven alongside your other favorite appetizers on game day!! These are great dipped in ranch, sour cream or even salsa.
Tips For Making Jalapeño Poppers Recipe
- While the quantity of the filling for this recipe will make 20-24 medium-large poppers, if you are serving these to a larger crowd then simply double the ingredients called for. Likewise, you can also halve the ingredients for a smaller batch.
- Another method for stuffing your peppers is to slice just a third of the top of the peppers which provides a sturdier shape to stuff, but this is completely optional.
- If you’re concerned about your stuffing spilling out of your snacks during baking (which can sometimes happen if the poppers turn onto their sides), consider bacon-wrapped jalapeño poppers by wrapping the peppers with bacon slices.
Recipe FAQs
These jalapeno poppers can be stored in an airtight container or wrapped with plastic wrap on the baking sheet used during cooking. They will last in the refrigerator for 4-5 days. You can then reheat them in the microwave or in the oven prior to serving.
Assemble them the night or day before, cover the unbaked tray with plastic wrap, and store them in the refrigerator. Remove plastic covering when you are ready to bake them. Allow a few extra minutes of cook time to compensate for the refrigeration.
* Assemble them (unbaked) to freeze for up to 3 months. You can flash freeze your unbaked poppers on a parchment lined baking sheet for 2 hours and then transfer them to a zip-loc bag for ease of storage which will also ensure that they don’t stick together.
When ready to enjoy, defrost overnight in the refrigerator and then follow the recipe directions for baking purposes.
Yes they are. If you follow the recipe instructions that call for deseeding and the removal of the ribbing then you won’t get spicy poppers which means that they are perfectly suitable for children to enjoy.
Of course, if you’re still wary about serving these to children, consider replacing the jalapenos with mini bell peppers (preferably mini bell peppers that are a different color to the green jalapenos to avoid any confusion).
If you want spicy hot jalapeño poppers, you can adjust the spice level by leaving some seeds and ribbing or white membrane in the jalapeños or opt to use more mature jalapenos that are starting to turn red. When they start to turn red, they are known to be more spicy peppers.
More Delicious Appetizers to Enjoy
If you tried this Jalapeno Poppers Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Jalapeño Poppers
Ingredients
- 1 8 oz. package cream cheese softened
- ½ teaspoon coarse black pepper
- 1-2 sliced green onions green parts (about 3 tablespoons)
- 1 teaspoon minced garlic or garlic paste
- ½ cup grated medium cheddar cheese
- ½ cup grated monterey jack cheese
- 10-12 jalapeno peppers
Instructions
- Preheat oven to 400°F.
- Use a spatula or wooden spoon to mix together cream cheese, black pepper, sliced green onions, garlic, and grated cheese.
- Slice each jalapeno in half lengthwise and remove seeds and ribbing (if you want more heat from the poppers, leave some of the ribbing and/or seeds.)
- Place jalapenos on a baking sheet, open side up.
- Use a small spoon or a piping bag to fill each pepper half with the cheese filling mixture.
- Bake for about 20 minutes until the cheese is melted and browned on top.
- Storage: Store in an airtight container or covered with plastic wrap in the refrigerator 4-5 days.
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Notes
- While the quantity of the filling for this recipe will make 20-24 medium-large poppers, if you are serving these to a larger crowd then simply double the ingredients called for. Likewise, you can also halve the ingredients for a smaller batch.
- Another method for stuffing your peppers is to slice just a third of the top of the peppers which provides a sturdier shape to stuff, but this is completely optional.
- If you’re concerned about your stuffing spilling out of your snacks during baking (which can sometimes happen if the poppers turn onto their sides), wrapping the peppers with a slice of bacon is a great hack.
Nutrition
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Comments & Reviews
Leslie says
Excellent!
Sue says
Was delicious.
Christy says
I made these. Similar to mine but I mix dried chives into the cream chees. SO GOO🌯🫚🥦