The Cozy Cookbook is here! 
These classic Jalapeño Poppers are oven baked with a crunchy panko topping. The warm cream cheese filling has savory bites of bacon along with cheddar, chives, sour cream, and my own little secret ingredient!
Be sure to try my Popcorn Chicken recipe next!
Jalapeño Poppers
I could live on these Jalapeño Poppers. The classic cream cheese filling has savory bites of bacon combined with cheddar, chives, a dab of sour cream, along with my secret ingredient, and a crunchy panko topping. (The panko topping is absolutely incredible.)
What is this secret ingredient, you ask? A touch of ranch seasoning. (See tools section below for the kind that I use.) This ingredient is optional, but showstopping.
These are an easy make-ahead appetizer for game day or last minute entertaining. Just be warned- they go quickly. My husband and I could devour an entire batch ourselves, I’m sure of it.
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Combine the softened cream cheese, cheddar, sour cream, chives, ranch seasoning, garlic powder, and diced bacon.
Cut each jalapeño in half and scoop out the membrane and seeds. Fill each with the prepared filling.
Combine panko breadcrumbs, melted butter, and garlic powder. Dip each pepper, filling-side-down, into the breadcrumb mixture for even coating. Bake at 400° for 18-20 minutes. Broil at 400° for 1 minute if desired. Let cool slightly prior to serving.
Make Ahead Method
- Refrigerate: Assemble 1-2 days ahead of time, but leave out the panko topping until just before baking. Cover and refrigerate until ready to bake. Add the topping, and bake as outlined.
- Freeze: Assemble 1-2 months ahead of time, and leave out the panko topping. Cover and freeze. Thaw overnight, add the panko topping, and bake as outlined.
Pro Tips
- Make sure you wear gloves for this. I’ve even worn (clean) thin winter gloves when I’ve run out of cooking gloves. 😂 (Wash them after.)
- I use Cracker Barrel Extra Sharp Yellow for this, but sometimes I like to also incorporate some white cheddar and/or Monterey Jack.
- This recipe uses 12 jalapeños and makes 24 poppers. (They go quicker than you think and leftovers can be frozen.)
- To adjust the number of servings: Hover over the number of servings at the top of the recipe card in the middle and adjust the slider left or right. The ingredient quantities will automatically adjust.
- Keto: Pork Rinds can be used instead of Panko if needed.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- These reheat well in a preheated 350° oven for 10 minutes.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Cooking Gloves– a must when handling so many jalapeno peppers.
- Chef’s Knife– for slicing the jalapeños in half.
- Large/Light Baking Sheet- a dark baking sheet attracts more heat and can cause these to cook too quickly.
- Paring Knife– My tool of choice for removing the membrane/seeds.
- Butter Spreader– I use this to fill them and smooth out the top.
- Ranch Seasoning– this is what puts this recipe over the top.
Try These Next
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- Corn Salad
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- Mango Salsa
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- Thai Chicken Salad
-
- Pizza Dip
-
- Velveeta Queso
-
- Baked Potato Slices
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Jalapeño Poppers
Ingredients
- 12 jalapeños, about 4 inches long
- 8 oz. cream cheese, at room temperature
- 1 cup cheddar cheese, shredded
- 3 tablespoons sour cream, can sub mayo
- 2 tablespoons chives, finely diced
- 1 tablespoon ranch seasoning, optional but delicious
- ½ teaspoon garlic powder
- 4 strips bacon, cooked and finely diced
Topping
- 1/3 cup Panko breadcrumbs
- 1 tablespoon butter
- ½ teaspoon garlic powder
Instructions
Prep Work
- Set the cream cheese aside to allow it to come down to room temperature. Fry the bacon over low heat until crispy on each side. Set it aside on a paper towel lined plate and dice finely once cooled.
Cut the Jalapeños
- Important: Put gloves on while you prepare the jalapeños and avoid touching your face. The “capsaicin”, (chemical around the seeds and the ribs), is what gives them heat and this can definitely burn your hands/skin during preparation as they require extensive handling. Gloves make it a snap.
- Carefully slice each jalapeño down the middle lengthwise. Try to slice the stem in half as well and keep it intact for that classic jalapeno shape.
- Use a paring knife or a small spoon to carefully remove the membrane and the seeds and discard them. The more that’s left behind the more heat these will have. I remove them almost completely so that the inside is hollow. (See process shots in blog post above.)
Fill and Bake
- Preheat oven to 400° F.
- Combine the softened cream cheese, cheddar, sour cream, chives, ranch seasoning, garlic powder, and diced bacon.
- Use a small spoon or butter spreader to fill each jalapeño and smooth it out at the top.
- Combine the panko, melted butter, and garlic powder in a medium bowl. Dip the jalapenos into the breadcrumbs, filling-side-down, for a nice even coating on the top. Transfer to a light colored 11 x 16-inch baking sheet. (Dark baking sheets attract more heat and can cause them to cook too quickly.)
- Bake for 18-20 minutes, until golden on the top. If desired, broil at 400 for 1 minute to brown the tops just a little more. (Watch them closely during this time and ensure the stems don’t get too black.)
- Remove and let cool slightly prior to serving.
Notes
- Make sure you wear gloves for this. I've even worn (clean) thin winter gloves when I've run out of cooking gloves. 😂 (Wash them after.)
- I use Cracker Barrel Extra Sharp Yellow for this, but sometimes I like to also incorporate some white cheddar and/or Monterey Jack.
- Keto: Pork Rinds can be used instead of Panko if needed.
Make Ahead Method
- Refrigerate: Assemble 1-2 days ahead of time, but leave out the panko topping until just before baking. Cover and refrigerate until ready to bake. Add the topping, and bake as outlined.
- Freeze: Assemble 1-2 months ahead of time, and leave out the panko topping. Cover and freeze. Thaw overnight, add the panko topping, and bake as outlined.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- These reheat well in a preheated 350° oven for 10 minutes.
The nutritional information provided is an estimate and is per popper. There are 24 jalapeño poppers in this recipe.
Hi! I have not yet tried this however looking over the ingredients it looks devine! I can’t wait… When I was a little girl My Mom use to make Stuffed Banana Peppers… Just wanted to share a southern thing we use to do
Hi Julie! I’m sooo excited for you to try these, you are going to love them! Stuffed Banana Peppers sound absolutely amazing, I love that idea!
This is the absolute most flavorful jalapeño popper recipe!!! My husband and I couldn’t believe how good these are! We made a smaller trial batch to see if I want to make them for an upcoming party. This is a recipe I may be making for every party going forward! Thank you so much!
Hi Roxanne! I am sooooo thrilled to hear that!! (Gosh I want to make a batch of these now!) I’m so happy you have a new go-to party snack! Thank you so much for the review, you made my day. 😁🩷