Learn how to make easy and delicious baked jalapeño poppers. These are an excellent game day appetizer, and always one of the most popular hors d’oeuvres to serve for any occasion.
Learn how to make them, the easy way! Many stuffed jalapeños are fried, but ours are baked. This creates a lighter, cleaner appetizer with all the same flavor you crave.
Jalapeño poppers are so easy to make. Obviously, jalapeños are an instant hit of effortless flavor before you even add anything.
But when you slice them in half and fill them with a zesty cream cheese mixture, magic happens. The heat from the peppers balances with a savory, creamy filling.
A little bit of green onion, garlic and bacon is the ultimate combination for the filling. These are an instant crowd pleaser, and I just know you’re going to love them as much as we do!
Pair them with our garlic parmesan wings and these mac and cheese cups, and you’ve got an instant party. I always say I could make a meal out of appetizers alone, and I really mean it.
Jalapeño Poppers
I’m adding these baked jalapeño poppers to my collection of the best bacon appetizers, stat!
Why You’ll Love this Recipe
- Easy to Make – With minimal ingredients, too!
- Gluten Free – While most stuffed jalapeño recipes require panko crumbs in the topping, this one uses extra cheese to create a crispy crust, and keeps them gluten free.
- Crowd Pleaser – These are spicy but not too spicy, just enough to make them fun.
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Shopping List
- Jalapeño Peppers (12 medium or 8 large)
- Cream Cheese (8 ounces)
- Monterey Jack Cheese (one cup, shredded)
- Green Onions (2 whole stems)
- Garlic (1 teaspoon, minced)
- Bacon (4 slices, chopped)
Tools
- Mixing Bowl
- Cutting Board + Knife
- Baking Sheet
- Parchment Paper
How to Make
- Prep – Preheat oven and line baking sheet with parchment paper.
- Prepare Ingredients – Learn how to cut jalapeños here, and place on your baking sheet. Cook bacon and slice green onions. Learn how to mince garlic here.
- Create Filling – In a medium mixing bowl, mix filling ingredients as directed.
- Fill – Using a spoon, add filling mixture to the cavity of your peppers. Add a little more shredded cheese over the top before baking.
- Bake – As directed. Broil for 1-2 minutes at the end of bake time. Serve and enjoy!
Tips
- Mix with Stand Mixer or Food Processor – If you don’t want to mix by hand, take a shortcut and use a food processor or stand mixer.
- Careful with Jalapeño – These peppers can be hot! The seeds of jalapeños can burn your hands. Because the oil can remain for a long time, wearing gloves is a good idea when cutting them.
How to Store
- Room Temperature – You can leave these jalapeño poppers sitting out while serving for up to two hours.
- Refrigerate – Store your stuffed jalapeños in an airtight container up to a week.
- Freezer – These poppers can be frozen for up to three months. Read more in Can you Freeze Cream Cheese to learn more about freezing cream cheese.
More Appetizers
Jalapeño Poppers
Ingredients
- 12 Jalapeño Peppers (sliced in half length-wise) 8 large will work as well
- 8 ounces Cream Cheese
- 8 ounces Monterey Jack Cheese one cup, shredded
- ½ ounce Green Onions 2 whole stems
- 1 teaspoon Minced Garlic
- ¼ cup Bacon 4 slices, chopped
Instructions
- Preheat oven to 400℉. Line a large baking sheet with parchment paper.
- On a cutting board, slice jalapenos lengthwise in half. Cut or use a spoon to remove membranes and seeds. Place on prepared baking sheet.
- In a medium mixing bowl, combine cream cheese, ½ cup Monterey Jack, green onions, garlic and bacon pieces until well mixed.
- Using a spoon, fill jalapenos with mixture. Sprinkle remaining ½ cup Monterey Jack cheese on top.
- Bake 18 minutes or until golden brown. Broil one minute at the end of baking.
Optional
- Garnish with more bacon and green onion slices.
Julie’s Tips
Tips
- Mix with Stand Mixer or Food Processor – If you don’t want to mix by hand, take a shortcut and use a food processor or stand mixer.
- Careful with Jalapeño – These peppers can be hot! The seeds of jalapeños can burn your hands. Because the oil can remain for a long time, wearing gloves is a good idea when cutting them.
How to Store
- Room Temperature – You can leave these jalapeño poppers sitting out while serving for up to two hours.
- Refrigerate – Store your stuffed jalapeños in an airtight container up to a week.
- Freezer – These poppers can be frozen for up to three months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
