Jalapeño Poppers

baked jalapeno

Want to make a snack that is tasty and colourful? Jalapeño Poppers are the perfect option for anyone who loves the combination of vegetables and cheese.


  • 12 large jalapeño peppers
  • 8 ounces softened cream cheese
  • 1 cup grated cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika powder
  • salt and pepper to taste
  • 6 slices bacon, cooked and crumbled (optional)
  • 1/2 cup breadcrumbs
  • cooking spray

Method of preparation:

Preheat the oven to 375°F (190°C). Line a baking sheet with greaseproof paper and set aside.

Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes. Be careful when handling the peppers as the seeds and membranes contain capsaicin, which can irritate your skin and eyes.

In a mixing bowl, combine the softened cream cheese, grated cheddar, garlic powder, onion powder, paprika, salt and pepper. Stir until well combined. Stir in the cooked and crumbled bacon if desired.

Fill each jalapeño half with the cream cheese mixture, using a spoon to press down and smooth the top.

Place the breadcrumbs in a shallow dish. Press each filled jalapeño half into the breadcrumbs, coating the top generously.

Arrange the coated jalapeño poppers on the prepared baking tray. Spray the tops lightly with cooking spray.

Bake the jalapeño poppers in the preheated oven for 20-25 minutes, or until the filling is hot and bubbly and the breadcrumbs are golden brown.

Remove from the oven and allow to cool slightly before serving.

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