Baked Jalapeño Poppers with Bacon and Crispy Panko
These baked jalapeño poppers are stuffed with a rich cream cheese and sharp cheddar filling, mixed with smoky bacon, garlic, and fresh chives, then topped with golden panko for the perfect crunch. They’re the ultimate crowd-pleasing appetizer for game day, potlucks, and parties.
Ingredients
- 12 jalapeño peppers, see notes
- 3 strips bacon
- ½ cup panko breadcrumbs
- 8 ounces cream cheese, at room temperature
- 1 cup grated sharp cheddar cheese
- ¼ cup minced chives, or green onions
- 1 teaspoon garlic powder
- ¼ teaspoon EACH: salt and pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the jalapeño peppers in half lengthwise and remove the seeds and membranes.12 jalapeño peppers
- If using bacon, cook it on medium heat in a medium-sized pan until crispy, about 8-10 minutes. Let it cool slightly, and then chop it into small pieces. (Reserve the bacon oil in the pan.)3 strips bacon
- Remove all by 2 tablespoons of the bacon oil from the pan - or add olive oil. Add the panko and toast on medium heat for 2-3 minutes, until it's lightly golden.½ cup panko breadcrumbs
- In a medium-sized bowl, mix the cream cheese, cheddar cheese, chives, garlic powder, salt, pepper, and chopped bacon.8 ounces cream cheese, 1 cup grated sharp cheddar cheese, ¼ cup minced chives, 1 teaspoon garlic powder, ¼ teaspoon EACH: salt and pepper
- Divide the mixture between the jalapeño halves, top with panko, and then place them on a baking sheet.
- Bake for 18-20 minutes, until the cheese has melted and the jalapeños are soft. Serve with some extra minced chives over top.
Notes
Handling peppers: Many recipes suggest wearing gloves when handling hot peppers, but I don't keep them in my kitchen. If you don't use gloves, wash your hands thoroughly after cutting, and avoid touching your eyes for a few hours.
Light cream cheese works well, too.
Want to make these babies in your air fryer? It's too easy! Follow the instructions below, but instead of putting them in the oven, place them in the air fryer at 375 degrees Fahrenheit for 8-10 minutes. Avoid overcrowding them; cook in batches if needed.
Make Ahead: These can be assembled up to 2 days ahead and kept, covered, in your fridge until you're ready to bake them.
Freezing: You can freeze these cooked or uncooked. Either way, freeze them until solid on a parchment paper-lined baking sheet. Once frozen, they can be moved to a reusable freezer bag. Thaw them on a baking sheet and bake once thawed.
Serving: 1 jalapeño popper, Calories: 65kcal, Carbohydrates: 2g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.004g, Cholesterol: 14mg, Sodium: 117mg, Potassium: 56mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 212IU, Vitamin C: 8mg, Calcium: 52mg, Iron: 0.1mg