Easy Appetizers

Crispy Baked Jalapeno Poppers

‘Juicy jalapeno on bottom, with a loaded center oozing out and a parmesan crunch on top. These Crispy Baked Jalapeno Poppers are an absolute must’ – Hungry now?  Jump to Recipe

Crispy Baked Jalapeno Poppers close up

Strange things are happening in the DGBMH household today and Crispy Baked Jalapeno Poppers are the sole reason why. I’d been planning on making a batch of these for a while now, like ‘this Friday, I’m going to make some Jalapeno Poppers and everything’s gonna be great’. Okay.. Made them, stared at them, devoured them, and then signed up to run 5km at 7am tomorrow morning.

Like what the heck!? I don’t even know how it happened! It was almost as if I was possessed by the Jalapeno Poppers, I swear.


Well, either way it’ll erase some of the guilt from eating nearly a whole batch of these to myself, so I guess it’s all good. I mean look how pretty they are though!

 Crispy Baked Jalapeno Poppers surrounding Sour Cream dip closeup

For a long time when making Jalapeno Poppers I’d do the whole cream cheese stuffed jalapenos topped with cheddar cheese then wrap with bacon. Which don’t get me wrong, is bloomin’ divine, but this time round I thought I’d mix things up.

I wanted the same kinda flavours but just in a different structure.

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

Crispy Baked Jalapeno Poppers Visual Instructions 

As you bite you’ve got the juicy jalapeno on bottom, with the loaded center oozing out and then a nice parmesan crumbed crunch on top. I think sometimes if you coat the entire thing the jalapeno get’s a little lost. I wanted it to be the main event, as it should be.

With every cream cheese jalapeno poppers recipe there has to be bacon. Like I said, traditionally wrapped around the Jalapeno, but here it’s crumbled inside. It offers a nice little surprise when you bite in and gives you the traditional vibe of a jalapeno 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.

Crispy Baked Jalapeno Poppers dipping into Sour Cream

Anywho, I best be on my way but do have a read and let me know how ya’ll get on with this super easy jalapeno poppers recipe. How do you like your Jpoppers? What’s your favourite dip? Will I survive the morning 5km jog??? See you on the next post guys!

5 from 4 votes
Crispy Baked Jalapeno Poppers circled around plate with dip in the middle
Crispy Baked Jalapeno Poppers
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Juicy jalapeno on bottom, with a loaded center oozing out and a parmesan crunch on top. These Crispy Baked Jalapeño Poppers are a must.

Course: Appetizer
Cuisine: American, Mexican
Servings: 20
Calories: 120 kcal
Author: Chris
  • 10 Jalapenos
  • 8 oz (250g) Cream Cheese
  • 5.2 oz (150g) Streaky Bacon, finely diced
  • 1 cup (100g) cup 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. Begin by mixing your Breadcrumbs, Parmesan, Smoked Paprika and Salt & Pepper in a bowl and place to one side.
  2. Next, fry your Bacon bits over medium/high heat until nice and crispy. Pat dry with a paper towel when cool enough to handle and combine in a separate bowl with your Cream Cheese, Green Onion and Cheddar Cheese until a smooth like texture.
  3. Grab your Jalapeños and slice them horizontally, forming two boat-like shapes. Deseed 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.
  4. Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
  5. After, place evenly spaced on a baking tray (lined with tin foil), drizzle a little oil and bake for around 10-12mins on 200c (390f) just to heat through the center, 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 with your favourite dip and beer!

Recipe Notes

a) These guidelines are based on medium sized Jalapeños. Measurements and timing will be dependent on size, just be vigilant throughout.

b) 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.

Why not check out the perfect accompaniment to these poppers – my Roasted Sweet Potato and Black Bean Quesadillas!

Roasted sweet potato and black bean quesadillas

Pin for later!

Crispy Baked Jalapeno Poppers

Cheers guys, this has been ‘ Crispy Baked Jalapeno Poppers ’. Comment, share, do whatever you fancy but for crying out loud don’t go bacon my heart. See you next time 🙂


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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
    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!

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