Easy Appetizers

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 Jalapeno 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 arguement 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 Jalapeno 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 jalapeño. I did have a nose around after I finished just to, you know, check out the competition, and most breaded jalapeno 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 ands easy to make!

Crispy Baked Jalapeño Poppers Process Shot

As if that wasn’t enough, we’re on to the parmesan crumb.

Here’s where things really get tasty.

Crispy Baked Jalapeño Poppers Process Shot 2 

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

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 Overhead

Crispy Baked Jalapeño Poppers Closeup

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 a healthier alternative. 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!

1 minute recipe video just below and full printable recipe just below that. Let me know you get on in the comments below and I’ll catch you on the next post!


5 from 5 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
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. 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.

  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, 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!

Recipe Notes

a) If you don't like too much 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) 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) 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) 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.

Check out the perfect accompaniment to these poppers! – My Roasted Sweet Potato and Black Bean Quesadillas!

Roasted Sweet Potato and Black Bean Quesadillas Recipe

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
      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!

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