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Snacks · American

Baked Jalapeño Poppers

Jalapeño boats packed with herby cream cheese, topped with cheddar and crunchy panko, baked until bubbling.

Hands-on
20 min
Hands-off
15 min
Total
35 min
Makes
12 poppers
Serves
12

Bake time is 10-13 minutes. Prep is our estimate for cutting, seeding and filling 12 peppers (the recipe doesn't list one); the oven heats while you work.

Oven 220 °C · 200 °C fan (425 °F)

Pan large rimmed baking tray, lined (US: large rimmed baking sheet, lined)

  • easy
  • game-day
  • party
  • appetizer
  • super-bowl

Verified against at least two trusted test kitchens or food-safety guides · Last checked · What this means

Illustration of Baked Jalapeño Poppers
Amount
Units
Oven

Ingredients

You need: large rimmed baking sheet · parchment paper or foil · disposable gloves (rubber, latex or nitrile) · small sharp knife · small spoon · 2 bowls · oven mitts

Contains: milk · wheat

Method

  1. Heat the oven

    Heat the oven to 220°C (200°C fan, 425°F) and line a large rimmed baking sheet with parchment or foil.

  2. Glove up and cut

    Put on gloves. Slice the top third off each of the 12 jalapeños lengthwise, so you're left with a deep boat.

    Otto tried this firstOtto seeds the peppers bare-handed, then rubs his eye. Cue a lot of hopping. Gloves on first, and hands away from your face.

  3. Seed

    Scoop out the seeds and white membranes with a small spoon and throw them away, along with the cut-off tops.

  4. Mix the filling

    In a bowl, stir together 227 g (8 oz) cream cheese, 1/4 cup chopped cilantro, 1/4 cup chopped green onion, 1/4 tsp garlic powder, 1/4 tsp onion powder and 1/4 tsp salt.

  5. Mix the crumb

    In a small bowl, mix 120 ml (1/2 cup) panko with 2 tbsp Parmesan, if using.

  6. Fill and top

    Fill the peppers with the cream cheese mixture (you may have a little left over). Top each with a small mound of the 38 g (1/3 cup) cheddar, then the panko, and set them on the lined tray.

  7. Bake

    Bake for 10 to 13 minutes.

    Ready when: The cheese is bubbling and the topping is starting to turn golden.

  8. Garnish and serve

    Move the poppers to a serving plate and scatter over the remaining 1 tbsp cilantro and 1 tbsp green onion.

Swaps

  • Instead of sharp cheddar topping: grated Monterey Jack or mozzarella, same amount verified; both are used in another baked popper filling

Make ahead, store & reheat

Storage
Refrigerate leftovers within 2 hours; they keep 3-4 days in a covered container.
Reheat
Reheat until hot all the way through, 74°C (165°F).

Good to know

  • Cutting off just the top third (instead of halving the pepper) gives a sturdier boat that keeps its shape in the oven and holds more filling.
  • Taking out all the seeds and membranes tames the heat, but every jalapeño is different and some stay spicy.

Safety

  • Wear rubber, latex or nitrile gloves to cut and seed the peppers, and don't touch your eyes or face afterwards. If pepper gets in an eye, rinse it with lots of lukewarm water for 15 minutes. Wash the knife, board and your hands well when you're done.
  • Seeding hot peppers is a grown-up job. Kids can mix the filling and sprinkle the toppings.
  • The filling comes out of the oven molten. Let the poppers sit a minute or two before biting.
  • Rinse the peppers under running water before cutting. Cream-cheese snacks shouldn't sit out for more than 2 hours (1 hour above 32°C / 90°F).
  • Panko contains wheat. Parmesan is often made with animal rennet, so skip it or check the label if you cook vegetarian.