Crispy Baked Jalapeño Poppers

Juicy jalapeño on bottom, with a loaded centre and a parmesan crunch on top, once you try this way of baking jalapeño poppers you’ll never look back. These Crispy Baked Jalapeño Poppers are an absolute must! – Hungry now?  Jump to Recipe

Hey folks! Today I pose the question – is it acceptable to eat jalapeño poppers at breakfast, lunch and dinner for the foreseeable future? Now before we discuss, I’d just like to share with you the evidence for such argument and why realistically I’ve already decided to act upon the notion. Let me welcome to the stage – Crispy Baked Jalapeño Poppers (otherwise known as this morning’s breakfast – guilty).

Crispy Baked Jalapeño Poppers fresh out the oven

For a long time when making jalapeño poppers I’d do the whole cream cheese stuffed jalapeños, topped with cheddar cheese then wrap with bacon. Which don’t get me wrong tastes bloomin’ divine, but recently I’ve mixed things up, which has led to one of the most incredible jalapeño popper combos I’ve ever tasted.

What I’ve come up with here is a popper loaded with a concoction of cream cheese, cheddar, green onion and bacon, topped with a crispy parmesan breadcrumb, neatly packed inside a zingy jalapeños .

I did have a nose around after I finished just to, you know, check out the competition, and most breaded jalapeño poppers I found were fully coated and/or deep fried. The reason I think these work so well is simply because the crispy layer is only on top.

Sounds great right? It gets better. They’re so freaking quick and easy to make!

Crispy Baked Jalapeño Poppers Process Shot

How to bake Jalapeño Poppers

  1. Admire them – Grab yourself the biggest and freshest jalapeños you can find, and admire them because they are all uniformly sized. 
  2. Cut them – Evenly slice them vertically down the centre. Gloves optional.
  3. Gut them – Scrape out every last seed you can find, easiest done with a tsp. Be careful not scrape to vigorously, else one of those seeds is gonna pop into your eye! (trust me, been there).
  4. Stuff them – About 1 tbsp of filling should do the trick. You want the filling to be just raised above the edges of the jalapeño.

Now comes the fun part that takes these cream cheese jalapeño poppers through the roof.

Crispy Baked Jalapeño Poppers Process Shot 2 

Grab your parmesan crunch mix (breadcrumbs, parmesan, smoked paprika) and gently press down your jalapeños. Pop them on a tray, give them a quick bake to heat the centre, then switch on the grill until beautifully crispy on top. 

That’s it!

As you bite you’ve got the juicy jalapeño on bottom, with the loaded centre oozing out and that nice parmesan crumbed crunch on top. I think sometimes if you coat the entire thing the jalapeño gets a little lost. I want it to be the main event, as it should be. Traditionally the bacon is wrapped around the jalapeño, but here it’s crumbled inside. It offers a nice little surprise when you bite in and gives you the traditional vibe of a jalapeño popper without being all up in your face. Not that I have a problem with bacon being all up in my face but you know.

With regards to the parmesan crumb there is one crucial ingredient you can’t go without – smoked paprika.

Now, if you’ve been a reader for a while you’ve heard me harp on about smoked paprika in literally every recipe. A personal preference of mine? Maybe. But here it’s a definite must. It’s give that gorgeous smokey twang to these baked jalapeño poppers and enhances all the lively flavours they offer.

Crispy Baked Jalapeño Poppers in a basket with sour cream

Tips for the best Baked Jalapeño Poppers

  • Don’t over bake – You want to initially bake them until they’re just cooked through, usually until they start bubbling. It’s such a sad sight to see a sloppy jalapeño popper. An ever so slightly firm jalapeño is actually a good thing as it keeps it’s shape nicely.
  • Uniformed Size – Try and pick similar sized jalapeños so they all cook at an even rate. With the same token, try and slice symmetrically so both sides are the same depth, just for the same reason.
  • Jalapeño Poppers Dip – These are great by themselves but even better with a dip. For me I usually go with a simple sour cream to sooth out the kick of spice.

Ugh, don’t they look scrummy 😍

Crispy Baked Jalapeño Poppers side on view of basket

The last thing I want to mention (and by mention I mean argue in defence of future eating habits) is that this baked version of traditionally deep fried jalapeño poppers does offer an option for healthy jalapeño poppers.

Don’t get me wrong, if you’re cooking up some Jpoppers the healthy eating is probably already on pause, but with low-fat cream cheese, greek yoghurt to dip and no sight of a deep fat fryer, you’re conscience may be okay with you!

Or if you’re like me then grab that sour cream, challenge yourself to an eating contest and don’t look back.

Crispy Baked jalapeño Poppers with sour cream

So if  I haven’t convinced you for breakfast, lunch and dinner, then these crispy baked jalapeño poppers are going to go down an absolute treat for game day, dinner parties or appetizers. So quick and easy, you’d be mad not to give these Jpoppers a go!

How to make Crispy Baked Jalapeño Poppers (Full Recipe & Video)

4.88 from 8 votes
Crispy Baked Jalapeño Poppers Fresh Out The Oven
Crispy Baked Jalapeno Poppers
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

'Juicy jalapeño on bottom, with a loaded centre and a parmesan crunch on top, once you try this way of baking jalapeño poppers you'll never look back. These Crispy Baked Jalapeno Poppers are an absolute must!'

Course: Appetizer
Cuisine: American, Mexican
Keyword: Baked Jalalpeno Poppers
Servings: 20
Calories: 112 kcal
Author: Chris
  • 10 Jalapeños
  • 8oz / 250g Cream Cheese
  • 5.2oz / 150g Streaky Bacon, finely diced
  • 1 cup / 100g Cheddar Cheese, finely grated
  • 1 Green Onion finely diced
  • 4 tbsp Breadcrumbs
  • 2 tbsp Parmesan finely grated
  • 1 tsp Smoked Paprika
  • Salt & Black Pepper to taste
  • Olive Oil
  1. Preheat oven to 200c (390f)

  2. Begin by mixing your Breadcrumbs, Parmesan, Smoked Paprika and Salt & Pepper in a bowl and place to one side.
  3. Next, fry your Bacon bits over medium/high heat until nice and crispy. Pat dry with a paper towel and when cool enough to handle, combine in a separate bowl with your Cream Cheese, Green Onion and Cheddar Cheese until a smooth like texture forms.

  4. Grab your Jalapeños and slice them horizontally, forming two boat-like shapes. Deseed with a teaspoon and begin filling with your Cream Cheese mixture. You want them filled to just above level height, around 1 tbsp per 'boat' should be fine, depending on Jalapeño size.

  5. Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
  6. Place evenly spaced on a baking tray (lined with tin foil) and bake for around 8-10 mins just to heat through the center, just until they start to bubble. Then switch to the grill and broil for around 5 mins or until golden and crispy on top. Allow to cool for a few minutes and tuck in!

Watch how to make it!

Recipe Notes

a) Reducing Spice - After slicing and gutting the jalapeños, soak them in a bowl of cold water. This should take away some of the spice to make them more bearable for those who don't like to much heat! 


b) Gloves - It's sometimes a good idea to wear gloves whilst prepping these, just to avoid accidental contact with unwanted areas i.e eyes etc.


c) Baking Times -  These guidelines are based on medium sized jalapeños, oven timings may differ so just be vigilant throughout. You want them to JUST be cooked in the first instance, any longer and they will wilt and the cheese will slide off. An ever so slightly firm jalapeño is a good thing to help keep shape.


d) Leftovers -  You may end up with leftover cream cheese mixture, but just pop in the fridge and use as a dip with crackers or stuff in your next Jalapeno craving. these poppers also freeze nicely, just pop back in the oven to heat through. 

Nutrition Facts
Crispy Baked Jalapeno Poppers
Amount Per Serving
Calories 112 Calories from Fat 80
% Daily Value*
Total Fat 8.88g 14%
Saturated Fat 4.358g 22%
Trans Fat 0.059g
Polyunsaturated Fat 0.641g
Monounsaturated Fat 3.047g
Cholesterol 24mg 8%
Sodium 265mg 11%
Potassium 110mg 3%
Total Carbohydrates 2.79g 1%
Dietary Fiber 0.5g 2%
Sugars 1.26g
Protein 5.3g 11%
Vitamin A 18%
Vitamin C 30%
Calcium 5%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

Everybody needs a dipping sauce for jalapeño poppers right? Check out my Homemade Sour Cream and Chive Dip!

Sour Cream and Chive Dip with Potato Wedges, Pitta Bread and Tortilla Chips

Crispy Baked Jalapeno Poppers

If you loved the Baked Jalapeño Poppers be sure to pin the recipe for later! Already made them or have a question? Give me a shout in the comments and pick up your free ecookbook on the way!

Juicy jalapeño on bottom, with a loaded centre and a parmesan crunch on top, once you try this way of baking jalapeño poppers you'll never look back. These Crispy Baked Jalapeno Poppers are an absolute must! #jalapeno #spicy #bacon |


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  • Reply
    May 10, 2017 at 12:13 am

    My mouth started watering as soon as I saw these! YUM! I make with bacon and cream cheese. Will have to try w the crunchy crispy bread crumbs!!!!!

    • Reply
      May 10, 2017 at 11:02 am

      Aren’t Jalapeno Poppers just the greatest!?

  • Reply
    Jeff Baer
    July 1, 2017 at 11:28 am

    I made these last year, but mine had black beans, and bacon wrapped around them. I’m definitely going to try these!!

    • Reply
      July 1, 2017 at 3:59 pm

      Black beans and wrapped bacon sounds delish!! Awesome, enjoy! 🙂

  • Reply
    August 6, 2017 at 8:10 am

    I added 1/2 c fresh sweet corn (just because we have some leftover) to the filling which gave it a little extra sweetness. Thanks for the recipe!

    • Reply
      August 6, 2017 at 8:37 am

      What a great idea adding corn! Will have to give that a try next time 🙂

  • Reply
    September 28, 2017 at 8:45 am

    What is the dipping sauce with these?? Looks amazing! Making these this weekend!

    • Reply
      September 29, 2017 at 6:04 pm

      It’s just Sour Cream! Had some knocking about in the fridge, cools down the spice nicely! Enjoy 🙂

  • Reply
    October 14, 2017 at 2:10 am

    Have you ever tried freezing these before you bake them? I have a plethora of them and can’t possibly eat them all now…well, I COULD, but the defibrillator is out for servicing, so I better not. lol

    • Reply
      October 14, 2017 at 9:37 am

      I actually haven’t! I usually just continue eating them until I burst into flames, but freezing them sounds more sensible! Let me know you they come out, would love to know!

    • Reply
      Sherry Frigon
      December 30, 2017 at 9:59 pm

      I have frozen the bacon wrapped ones both before and after cooking. They came out good, just took a little longer to cook. Already cooked ones should be reheated in oven instead of microwave to retain crispiness.

      • Reply
        December 30, 2017 at 10:02 pm

        Thanks so much for your words of wisdom, Sherry! Great to know they freeze well 🙂

  • Reply
    Katie | HealthySeasonalRecipes
    October 14, 2017 at 12:00 pm

    Putting the crunchy topping on the top only is brilliant!

    • Reply
      October 14, 2017 at 12:04 pm

      I’m glad you agree, Katie! 🙂

  • Reply
    October 14, 2017 at 2:10 pm

    Ooo, these look amazing! Love the topping! 🙂

    • Reply
      October 14, 2017 at 2:51 pm

      Thanks Julia! 🙂

  • Reply
    October 14, 2017 at 4:17 pm

    Oh wow, these sound and look AMAZING!!!

    • Reply
      October 14, 2017 at 6:07 pm

      Thank you for your positive vibes, Deanna! 🙂

  • Reply
    October 14, 2017 at 4:27 pm

    These are a favorite in my husbands family, they live in New Mexico. Your version looks a little more flavorful than theirs, I might even try making these and seeing if they like them!

    • Reply
      October 14, 2017 at 6:06 pm

      Ohhh you’ll have to let me know how they go down!

  • Reply
    October 14, 2017 at 5:31 pm

    Oh My! They look so yum! I can imagine munching on these as I binge on Netflix. 🙂

    • Reply
      October 14, 2017 at 6:06 pm

      Literally my life – Netflix and Jalapeno Poppers.

  • Reply
    November 20, 2017 at 11:06 pm

    I have some left over Italian bread crumbs, would that taste good or should I just buy regular bread crumbs?

    • Reply
      November 21, 2017 at 10:21 am

      Hey Meranda! Never tried them with Italian breadcrumbs, but can’t imagine it being a problem. My advice would be to make the filling and test with one, if if you’re a fan go ahead and make with the rest with the breadcrumbs you have, if not your filling is already and waiting for when you come back with regular breadcrumbs. Hope this helps!

  • Reply
    Virginia Vincent
    May 28, 2018 at 2:06 pm

    Bacon jalapeño poppers: my son loves these, already printed the recipe. Love your site and newsletters!

    • Reply
      May 28, 2018 at 2:21 pm

      Hey Virginia! Thank you for taking the time to pop over and leave a comment! So glad you love the site & I hope you enjoy the recipe just as much as I do!! 🙂

  • Reply
    September 7, 2018 at 8:29 pm

    Just made these for an after school snack for my teenage girls and for my 80 year old dad; they were fabulous! The only thing is the peppers were still a little crunchy, but maybe because they were prepared and then refrigerated? I may just blanch them prior and see if that helps.

    • Reply
      September 8, 2018 at 12:53 pm

      Hi Renee! So glad you enjoyed them! If you like them a little softer, just leave them in the oven a little longer before you grill them. Blanching will remove a lot of the spice 🙂

  • Reply
    October 7, 2018 at 3:40 pm

    Made them last night for a party, they were a big hit! I regret not wearing gloves during prep though, the spice made my hands burn for a couple hours!

    • Reply
      October 7, 2018 at 4:28 pm

      Oh no, poor hands! They’re firey buggers aren’t they!? Glad they were enjoyed though 🙂

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