Baked Jalapeno Poppers

Golden brown baked jalapeño poppers on a black baking sheet after baking

These easy jalapeño poppers are the perfect make-ahead appetizer for game day, girl’s night or anytime you crave a little spice. You can easily customize this recipe to be as spicy as you like.

Prep Time 20

Cook Time 20

Total Time 20

Servings poppers

Calories 202kcal

Ingredients

12 - 14 large jalapeno peppers stemmed, seeded and halved
8 oz. cream cheese softened
1 cup shredded sharp cheddar cheese
½ cup shredded monterey jack cheese + more for topping*
1 ½ - 2 teaspoons cajun or creole seasoning add more if you like it spicy
8 slices bacon (optional), cooked and chopped

Instructions

Preheat the oven to 400˚F. Confirm the oven rack is in the middle of the oven.
Line a half sheet baking pan with foil. Grease lightly with nonstick cooking spray.
Slice the jalapeño peppers in half lengthwise. Remove the seeds and the membrane using a spoon, scooping upwards to pull it away from the pepper.
Add cream cheese, cheddar cheese, monterey jack cheese, cajun or creole seasoning, and chopped bacon, if using, to a large bowl.
Stir together until creamy using a wooden spoon or rubber spatula. You can also use a handheld mixer to beat until creamy and combined to save a little time.
Use a spoon to fill each halved jalapeño with the cheese mixture. Place on the prepared baking sheet.
Sprinkle each with approximately 1 teaspoon of extra monterey jack cheese.
Bake for 20 to 25 minutes, until bubbly and golden on top. If your poppers aren’t golden brown enough on top for your liking, you can pop them under the broiler for about 1 to 2 minutes. Keep an eye on them if you are broiling because they can and will burn.
Let cool for a couple of minutes before serving.

Notes

*If you like your poppers extra spicy, you could also use pepper jack cheese instead of monterey jack cheese!

Store: Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. Warm gently in the microwave or in the oven at 350˚F for 5 to 10 minutes until warmed through.

Freeze: Freeze the poppers before baking them in an airtight container, between pieces of parchment paper. Freeze for up to 3 to 4 months. You can thaw them overnight and bake as instructed, or bake from frozen adding about 5 to 7 minutes to the total baking time.

How to Seed a Jalapeño

Cut the jalapeño in half vertically, preserving the stem if you can. You can also remove the stem, but it’s a nice look to have it on for jalapeño poppers.
Use a spoon to scoop out the seeds and scrape out the membrane, moving from the bottom of the pepper to the top. By moving the spoon from the bottom to the top, it’s easier to remove the seeds that can get clustered at the bottom if you scoop downwards.
Remove all of the seeds and membrane if you want a mild level of heat. If you want the poppers to have added heat, you can leave some of the membrane and seeds.

Nutrition