Jalapeño Poppers are the ultimate crowd-pleaser, combining creamy, cheesy filling with a crispy, golden exterior. Each bite delivers a perfect balance of spicy jalapeño, smooth cream cheese, and smoky bacon, creating a flavor explosion that’s impossible to resist. With just 20 minutes of prep and 20 minutes of cooking, these poppers are surprisingly simple to make yet feel indulgent and special. Whether you’re hosting a party or treating yourself, they’re guaranteed to disappear fast.
The contrast of textures—crunchy on the outside, soft and gooey on the inside—makes these poppers irresistible. The heat from the jalapeños is tempered by the richness of the cheese, while the bacon adds a savory, smoky finish. These little bites are perfect for sharing, but you might just want to keep them all for yourself. Quick, flavorful, and satisfying, they’re a snack that’s as fun to make as it is to eat.
Ingredients for Jalapeño Poppers
- 12 jalapeño peppers (use rubber or disposable gloves for handling)
- 1 cup thick whole milk Greek yogurt (substitute with sour cream if preferred)
- ¼ cup grated cheddar cheese (sharp cheddar works best, but any variety will do)
- 3 tablespoons chives, divided (reserve 1 tablespoon for garnish)
- 2 garlic cloves, grated
- ½ teaspoon onion powder
- ½ heaping teaspoon sea salt, plus extra for sprinkling
- ⅛ teaspoon smoked paprika (optional, for added flavor)
- 6 tablespoons panko bread crumbs
- Extra-virgin olive oil, for drizzling
Step-by-Step Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the jalapeños: Slice them in half lengthwise and remove the seeds and ribbing. (Wear gloves to avoid skin irritation.)
- Make the filling: In a small bowl, combine the Greek yogurt, grated cheddar cheese, 2 tablespoons chives, grated garlic, onion powder, sea salt, and smoked paprika (if using). Mix well.
- Fill the jalapeños: Spoon the yogurt mixture evenly into each jalapeño half.
- Add the topping: Sprinkle the filled jalapeños with panko bread crumbs, then drizzle lightly with olive oil.
- Bake: Place the jalapeños on the prepared baking sheet and bake for 15 to 20 minutes, or until the peppers are tender and the topping is golden brown.
- Garnish and serve: Remove from the oven, sprinkle with the remaining 1 tablespoon chives, and serve warm.
Spice It Up or Tone It Down: Customizing Your Poppers
Love heat? Leave some seeds in the jalapeños for an extra kick. Prefer milder flavors? Remove all seeds and ribbing thoroughly. You can also swap jalapeños for mini sweet peppers for a completely heat-free version. Pro tip: Taste a small piece of the pepper before stuffing to gauge its spiciness!
Perfect Pairings: Serving Suggestions
Serve these poppers as a crowd-pleasing appetizer with a side of cool ranch dressing or zesty salsa for dipping. They also pair wonderfully with a crisp green salad or a bowl of chili for a complete meal. For a party platter, arrange them alongside other finger foods like mozzarella sticks or chicken wings.
Make-Ahead Magic: Storage and Reheating
Prepare the stuffed jalapeños up to a day in advance, cover tightly, and refrigerate until ready to bake. Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes to maintain their crispiness. Avoid microwaving to prevent soggy breadcrumbs.
Quick Tips for Effortless Prep
Use a small spoon or melon baller to scoop out the jalapeño seeds for precision. If you’re short on time, skip grating the garlic and use ½ teaspoon of garlic powder instead. For a shortcut, pre-slice the jalapeños and prepare the filling the night before.
Equipment Essentials for Success
A sharp paring knife makes slicing jalapeños a breeze, while a silicone baking mat ensures easy cleanup. If you don’t have panko, regular breadcrumbs work just fine. Don’t forget gloves to protect your hands from the jalapeño oils—trust us, it’s worth it!
Jalapeño Poppers
Ingredients
- 12 jalapeño peppers
- 1 cup thick whole milk Greek yogurt (see note)
- ¼ cup grated cheddar cheese (see note)
- 3 tablespoons chives divided
- 2 garlic cloves grated
- ½ teaspoon onion powder
- ½ heaping teaspoon sea salt more for sprinkling
- ⅛ teaspoon smoked paprika
- 6 tablespoons panko bread crumbs
- Extra-virgin olive oil for drizzling
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the jalapeños in half and remove the seeds and ribbing. Note: You might want to use rubber or disposable plastic gloves when working with these spicy peppers.
- In a small bowl, combine the yogurt, cheese, 2 tablespoons of the chives, garlic, onion powder, salt, and smoked paprika, if using.
- Fill the jalapeño halves with the yogurt mixture, sprinkle with panko, drizzle with olive oil and bake for 15 to 20 minutes or until the peppers are tender and the topping is golden brown.
- Remove from the oven and garnish with the remaining chives.