It’s going to feel like there’s a party in your mouth when you bite into one of my baked Jalapeno Poppers! Fresh jalapenos cut in half and stuffed with soft cheese, then topping with crispy panko, these homemade jalapeno poppers are the perfect side dish or appetizer.

These stuffed jalapeno poppers are so easy to make that you’ll be making them on repeat! It only takes a couple of minutes to put together, and I can never get enough of the cheesy filling.

A plate of jalapeno poppers topped with chives.

I’m obsessed with the bacon in the jalapeno poppers and the Boursin cheese. I used garlic and herb Boursin cheese to save time. If you use regular cream cheese, keep in mind you’ll have to add extra seasoning! They’re quite irresistible, so I recommend having some guests over to help you eat them, or you might end up eating the whole plate like myself!

Ingredients You’ll Need

Ingredients needed to make jalapeno poppers.

Boursin cheese — Boursin is a brand of Gournay cheese that’s soft and creamy. I always buy their Garlic and Fine Herbs flavour and highly recommend it!
parmensan cheese — I used parmesan petals as it’s what I have on hand but freshly grated parmesan works just as well.
bacon — I roughly chop up crispy bacon to give these jalapeno poppers and extra added crunch. Here’s how I bake bacon in the oven as it’s easy and handsfree.
jalapeno — I recommend that you pick jalapenos that are similar in sizing so they bake evenly in the oven.
panko — I prefer using panko to traditional breadcrumbs.
butter — I always use unsalted butter.

How to Make Jalapeno Poppers

Boursin cheese, parmesan cheese, and chopped bacon in a bowl.

Heat the oven to 350F. Grease or spray a sheet pan and set it aside.
In a bowl, mix together the cheeses and chopped bacon until well combined.

Jalapeno cut in half and insides scooped out.

A sheet pan with jalapeno stuffed with a cheese mixture.

With gloves on, cut each of the jalapeno peppers lengthwise, leaving the stems on. Remove seeds and membranes. I usually use a spoon to scoop them out.
Spoon cheese mixture into each jalapeno half.

Sheet pan with jalapeno poppers on top before baking.

In a bowl, combine the panko and melted butter.
Top each of the stuffed jalapeno peppers with the panko.

Overhead view of jalapeno poppers on a white plate.

Bake the jalapeno for 25 to 30 minutes or until the panko on top has turned golden brown.

Recipe Tips

I usually wear gloves when I cut and deseed the jalapenos. The oil from the jalapeno has caused my hands to feel like they’re on fire before and it was very unpleasant!
Be sure to remove as much of the seeds and membrane inside of the jalapeno peppers or they’ll be extremely spicy poppers!
Other cheeses you can try are cream cheese, goat cheese, mozzarella cheese, cheddar cheese, Colby jack, or Monterey cheese.

Close up of a jalapeno poppers on a plate.

You can prepare the jalapeno poppers a day or two ahead of time by stuffing the peppers and keeping them wrapped in the fridge. Add the panko topping the day of baking.
You can reheat leftover baked jalapeno poppers in a 350F oven for 5 to 10 minutes.
I like to top my poppers with chives.
If you are using regular cream cheese, add minced garlic, chives, and onion powder to the mixture.

Jalapeno Poppers

It’s going to feel like there’s a party in your mouth when you bite into one of my baked Jalapeno Poppers! Fresh jalapenos cut in half and stuffed with soft cheese then topping with crispy panko, these homemade jalapeno poppers are the perfect side dish or appetizer.

5 from 1 vote

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Ingredients

300 grams Boursin cheese, Garlic and Fine Herbs (2 packages)
1 cup parmesan cheese
5 slices cooked bacon, chopped into small pieces
10 jalapeno
1 cup panko
2 tbsp unsalted butter

Equipment

sheet pan

Instructions

Heat the oven to 350F. Grease or spray a sheet pan and set it aside.
In a bowl, mix together the cheeses and chopped bacon until well combined.
With gloves on, cut each of the jalapeno peppers lengthwise, leaving the stems on. Remove seeds and membranes. I usually use a spoon to scoop them out.
Spoon cheese mixture into each jalapeno halves.
In a bowl, combine the panko and melted butter.
Top each of the stuffed jalapeno peppers with the panko.
Bake the jalapeno for 25 to 30 minutes or until the panko on top has turned golden brown.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: Appetizer, Side Dish

Cuisine: American

Nutrition Disclaimer

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