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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 20 Jalapeño Poppers
Cost: £2 / $2.50
Sharp Knife & Chopping Board
Gloves (optional - for slicing jalapeños)
Medium Bowl (for cream cheese mix)
Medium Bowl (for breadcrumbs mix)
- 10 Jalapeños
- 9oz / 250g Cream Cheese
- 5oz / 150g Streaky Bacon, finely diced (or bacon of choice)
- 1 cup / 100g Cheddar Cheese, finely grated
- 1 Green/Spring Onion, finely diced
- 4 tbsp Dry Breadcrumbs (can use Panko!)
- 2 tbsp Parmesan, finely grated
- 1 tsp Smoked Paprika
- Salt & Black Pepper, to taste
- Olive Oil, as needed
- Sour Cream, to serve
In a medium sized bowl, combine 4 tbsp breadcrumbs, 2 tbsp parmesan, 1 tsp smoked paprika and a pinch of salt & pepper (to taste). Place to one side.
Next, fry 5oz/150g diced bacon in a pan over medium heat (use oil as needed) until nice and crispy. When cool enough to handle, combine in a separate bowl with 9oz/250g cream cheese, diced green/spring onion and 1cup/100g grated cheddar cheese. Place to one side.
Grab your jalapeños and slice them vertically, 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. Use gloves if concerned about spreading spice.
Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
Evenly space out on a baking tray and bake for around 8-10 mins at 200C/390F just to heat through the centre, just until they start to bubble. Then switch to the grill and broil for around 5 mins or until golden and crispy on top (see notes). Allow to cool for a few minutes and tuck in!
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 too much heat! Just make sure you pat them thoroughly dry with paper towels before stuffing.
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. If after cooking you find them to be too firm, just pop them back in the oven at a low temp until tender enough for your liking.
d) Leftovers Cheese Mix - 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 jalapeño craving.
e) Freezing Leftover Jalapeño Poppers - If you have any leftover whole jalapeño poppers, you can freeze them. Just reheat them in the oven for a few minutes more than the recipe states.
f) Make Ahead Jalapeño Poppers - If you want to make ahead then I recommend making up until the coating of the breadcrumbs. Reason being is the breadcrumbs tend to soften if they're sat on top of the cheese for a long period of time before baking. That, or you could completely cook, then cover and store in the fridge. Bake at the same temp until just heated through. They won't be quite as crispy as if you made them fresh, but still delicious!
g) Calories - per jalapeño with no dip.
Calories: 112kcal | Carbohydrates: 2.79g | Protein: 5.3g | Fat: 8.88g | Saturated Fat: 4.358g | Polyunsaturated Fat: 0.641g | Monounsaturated Fat: 3.047g | Trans Fat: 0.059g | Cholesterol: 24mg | Sodium: 265mg | Potassium: 110mg | Fiber: 0.5g | Sugar: 1.26g | Vitamin A: 900IU | Vitamin C: 24.8mg | Calcium: 50mg | Iron: 0.4mg