Stuffed Jalapeño Poppers

These stuffed jalapeño poppers have that perfect mix of heat, creaminess, and crunch that makes them disappear from the table in minutes.

Fresh jalapeños are generously filled with a smooth, cheesy blend, then finished with buttery panko crumbs that bake up golden and crisp.

Each bite starts with a gentle crunch, melts into a rich, tangy center, and ends with a warm kick from the pepper.

They’re a hit at parties, family get-togethers, and casual evenings when you want a snack that feels special without being fussy.

The balance of flavors and textures keeps you reaching for just one more, and the simple baking method means they come out hot and ready to enjoy straight from the oven.

Table of Contents

Stuffed Jalapeño Poppers Recipe

Ingredients

12 fresh jalapeño peppers, medium-sized
200 g cream cheese, softened at room temperature
150 g shredded cheddar cheese
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
Cooking spray or a little oil for greasing

Instructions

Preheat your oven to 190°C (375°F) and lightly grease a baking tray or line it with parchment paper.
Slice each jalapeño in half lengthwise and carefully remove the seeds and membranes using a small spoon. If you prefer them less spicy, rinse the inside under cold water.
In a medium mixing bowl, combine cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well until you have a smooth, creamy filling.
Using a small spoon or piping bag, fill each jalapeño half generously with the cheese mixture, making sure the filling is slightly mounded.
In another small bowl, mix panko breadcrumbs with melted butter until the crumbs are evenly coated and lightly moistened.
Sprinkle and gently press the buttery panko mixture on top of each filled jalapeño, ensuring they are fully covered.
Arrange the stuffed jalapeños on the prepared baking tray, leaving a little space between each one for even cooking.
Bake in the preheated oven for 18–20 minutes, or until the breadcrumb topping turns golden and the cheese filling is bubbly.
Remove from the oven and let them cool for 3–4 minutes before serving to allow the filling to set slightly.
Serve warm with a side of your favorite dipping sauce.

How To Pick The Right Jalapeños For Stuffed Jalapeño Poppers?

Choosing the right peppers is the first step to making stuffed jalapeño poppers taste amazing and look perfect.

Select medium-sized peppers: They hold enough filling without being too overwhelming to eat in one or two bites.
Check for firm texture: A fresh jalapeño should feel solid and have no soft spots or wrinkles.
Look for vibrant green color: Bright green peppers usually have a fresher taste and better crunch.
Avoid overly thin walls: Thick-walled peppers give a better bite and hold the filling more securely during baking.

How To Control The Spiciness In Stuffed Jalapeño Poppers?

Not everyone enjoys a high level of heat, so controlling spice can make your poppers enjoyable for everyone.

Remove seeds and membranes fully: This is where most of the heat is stored inside the pepper.
Rinse after deseeding: A quick rinse with cold water can wash away extra chili oils.
Choose younger peppers: Smooth-skinned jalapeños with no brown lines are generally milder in heat.

What Cheese Works Best In Stuffed Jalapeño Poppers?

Cheese is the heart of the flavor, and using the right combination will make your poppers irresistible.

Cream cheese: Creates a smooth, tangy base that balances the pepper’s heat.
Shredded cheddar: Brings a sharper, deeper flavor to the filling.
Cheese blends: Combining cheddar with mozzarella or Monterey Jack gives a creamy yet stretchy texture.

Can You Make Stuffed Jalapeño Poppers Ahead Of Time?

Making them ahead can save time and help you serve them fresh with less effort.

Assemble but don’t bake: Fill the peppers and top them with breadcrumbs, then store in the fridge for up to 24 hours.
Cover tightly: Use an airtight container or wrap them well to prevent the cheese from drying out.
Bake from chilled: Add a few extra minutes to the baking time if cooking straight from the fridge.

How To Store Cooked Stuffed Jalapeño Poppers?

Keeping leftovers fresh will help you enjoy them without losing flavor or texture.

Cool completely before storing: This prevents moisture from making the breadcrumbs soggy.
Use airtight storage: Place in the refrigerator for up to 3 days.
Separate layers with parchment paper: This avoids sticking and keeps the topping intact.

What’s The Best Way To Reheat Stuffed Jalapeño Poppers?

Reheating properly keeps the topping crispy and the filling creamy.

Oven or air fryer: Heat at 180°C (350°F) for 8–10 minutes until hot and crisp.
Avoid microwaving: It can make the breadcrumbs soft and less enjoyable.
Reheat once only: Repeated reheating can make the peppers overcooked and the cheese split.

What To Serve With Stuffed Jalapeño Poppers?

Pairing them with the right sides or dips will make the flavors stand out even more.

Sour cream: Gives a cool and creamy contrast to the heat.
Fresh salsa: Adds freshness and a burst of flavor.
Guacamole: Rich and smooth, balancing the spice perfectly.

Can You Freeze Stuffed Jalapeño Poppers?

Freezing is a great way to make a big batch and enjoy them later without losing quality.

Freeze before baking: Arrange on a tray until solid, then store in freezer bags.
Bake directly from frozen: Just add 5–7 extra minutes to the baking time.
Avoid freezing after baking: The texture is less crisp when reheated from frozen after being cooked.

How To Keep Breadcrumbs Crispy On Stuffed Jalapeño Poppers?

A crunchy topping is one of the highlights of this recipe, so it’s worth protecting that texture.

Use panko breadcrumbs: They stay crisp longer than regular breadcrumbs.
Mix with melted butter: This helps them toast evenly in the oven.
Bake on the middle rack: Ensures even heat circulation for golden, crispy crumbs.