Crispy Baked Jalapeño Poppers Fresh Out The Oven
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4.8 from 10 votes

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
Course: Appetizer, Finger Food
Cuisine: American, Mexican, Tex Mex
Servings: 20
Calories: 112kcal
Author: Chris Collins


  • 10 Jalapeños
  • 8oz / 250g Cream Cheese
  • 5oz / 150g Streaky Bacon, finely diced
  • 1 cup / 100g Cheddar Cheese, finely grated
  • 1 Green/Spring Onion finely diced
  • 4 tbsp Breadcrumbs
  • 2 tbsp Parmesan finely grated
  • 1 tsp Smoked Paprika
  • Salt & Black Pepper to taste
  • Olive Oil


  • Begin by mixing your Breadcrumbs, Parmesan, Smoked Paprika and Salt & Pepper in a bowl and place to one side.
  • Next, fry your Bacon bits over medium/high heat in a little oil until nice and crispy. When cool enough to handle, combine in a separate bowl with your Cream Cheese, Green Onion and Cheddar Cheese.
  • 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.
  • Flip each boat upside down in to your breadcrumb mixture and gently press so the crumbs attach, forming the crispy layer.
  • Place evenly spaced on a baking tray and bake for around 8-10 mins at 200c/390f 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!



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. 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 -  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. You could also use it for my Mini Twice Baked Potatoes! If you have any leftover whole jalapeno poppers, you can freeze them. Just reheat them in the oven for a few minutes more than the recipes states.


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