Honestly, I have to admit that there is something about jalapeno poppers that just gets me every single time.
Imagine this: a fresh spicy green chili filled with cheese (usually cheddar or cream), battered in flour and spices then deep fried until golden brown or baked until crispy on the outside while still gooey inside.
The contrast when you bite into it is amazing – crunchy coating vs creamy filling with a slight kick from jalapenos.
But what makes them really irresistible is their flavor balance. The smoothness brought by cheese tempers down some heat from peppers so that they remain hot but not too hot; if wrapped in bacon or served with cool ranch dressing.
These snacks are perfect combination between spiciness, creaminess and crispiness which makes them loved by many people at parties or even as appetizers when craving something hot and tangy. To be frank once you start eating one there’s no stopping ! Here are 9 of my best recipes.
The 9 Best jalapeno poppers and recipes
1. Classic Cheese-Stuffed Jalapeno Poppers
My mouth starts to water when I feel like having a spicy and cheesy nibble. Stuffed jalapeno poppers are great for me.
I love the combination of spiciness and creamy cheese. They are always a pleasure to cook, and when they come out of the oven, golden and bubbling with cheese, I usually can’t resist eating them right away.
Ingredients
- 10-12 fresh jalapeno peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup Panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Vegetable oil for frying
Instructions
1. Slice the jalapenos in half lengthwise and remove the seeds and membranes.
2. Put the cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt and black pepper in a mixing bowl.
3. Stuff each jalapeno half with the cheese mixture, ensuring it’s evenly distributed.
4. Prepare a three-bowl breading station, with one of the bowls containing flour, one containing beaten eggs, and one containing the Panko breadcrumbs.
5. Dip each stuffed pepper in the flour, then the egg, and finally in the Panko breadcrumbs.
6. Heat the oil in your deep fryer or cast iron skillet to 350°F (175°C) and cook jalapeños for 2-3 minutes per side in batches until golden brown. Drain on paper towels.
2. Bacon-Wrapped Jalapeno Poppers
This recipe incorporates salty, smokey bacon, lovely jalapenos that have a bit of bite and can certainly clear your sinuses, and a filling that is so creamy and delicious.
I love these little morsels, the pleasing way in which the flavors work together and the way that each component plays off of the others to create a burst of deliciousness with each bite. I make them because they are so easy and they look impressive.
My guests eat them up because they are indulgent but are so fun to eat.
Ingredients
- 12 fresh jalapeno peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 garlic clove, minced
- 12 slices of bacon, cut in half
- 24 toothpicks
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut the jalapenos in half lengthwise and remove the seeds and membranes.
3. In a bowl mix the cream cheese, cheddar cheese, and garlic until combined.
4. Fill each jalapeno half with the cheese mixture.
5. Wrap each jalapeno half with a half slice of bacon and secure with a toothpick.
6. Wrap the jalapenos and set them on a baking sheet in a 350-degree oven for 20-25 minutes, or until the bacon is crispy and the cheese is bubbling. Bring to the table and serve hot.
3. Cream Cheese and Chive Jalapeno Poppers
Cream cheesy goodness, melted into chivey heaven, are two of my favorite things, ever.
When they are combined together perfectly in little rounds of spicy jalapenos, there is nothing better than popping one in your mouth and feeling the heat. Like most people, I am always looking for a snack that is indulgent and unique, or something with more personality than a cracker with generic cheese on it.
Ingredients
- 12 fresh jalapeno peppers
- 8 ounces cream cheese, softened
- 3 tablespoons chopped fresh chives
- 1 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 slices bacon (optional)
Instructions
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
2. Slice the jalapeno peppers in half lengthwise and remove the seeds and membranes.
3. It is so nice mixed in a bowl with cream cheese, chopped chives, grated cheddar cheese, garlic and onion powder, salt and black pepper.
4. Fill each jalapeno half with the cream cheese mixture, spreading it evenly.
5. If using bacon, wrap each filled jalapeno half with a slice of bacon and secure with a toothpick.
6. Lay the jalapenos on the prepared baking sheet and roast for 20-25 minutes, until the peppers are soft and the bacon is crisped. Serve warm.
4. Sausage-Stuffed Jalapeno Poppers
I always thought that these delightful treats were the right amount of hot, and creaminess of sausage and cheese coming together was a delicious sensation.
Ingredients
- 12 fresh jalapeno peppers
- 8 oz. Italian sausage, casing removed
- 8 oz. cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Halve the jalapenos lengthwise and remove the seeds and membranes. Reserve.
3. Sauté the Italian sausage in a small skillet on medium-high heat until fully browned, using a spatula to break it into small pieces. Drain off any excess fat.
4. In a medium bowl, combine the cooked sausage, cream cheese, cheddar cheese, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until well incorporated.
5. Spoon a bit of the sausage and cheese mixture into each jalapeno half. Place the stuffed jalapenos on the prepared baking sheet.
6. Bake for 15-20 minutes in the preheated oven, or until the jalapenos are tender and the mixture is bubbly and golden. Let them cool a little before serving. Enjoy!
5. Buffalo Chicken Jalapeno Poppers
JUST IN: a new snack obsession has been born. It’s spicy, it’s creamy, it’s crunchy.
I love seeing the bright green jalapenos in the puff pastry because I know that the chicken filling will be bursting with creamy, hot, chicken-y deliciousness. I’m a huge fan of buffalo sauce, so anything I make that includes it is sure to be a winner.
The to-die-for fact is that the heat is just the start: add in a light sprinkle of grated cheese and you have the best crisp, bubbling layer on top.
Ingredients
- 12 large jalapeno peppers, halved and seeded
- 1 cup cooked chicken breast, shredded
- 1/2 cup cream cheese, softened
- 1/2 cup buffalo sauce
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons chopped green onions
- 1/4 cup sour cream (optional, for serving)
Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Place shredded chicken, cream cheese, buffalo sauce, cheddar cheese, mozzarella cheese, and chopped green onions into a medium bowl and stir together well.
3. Using a small spoon, fill each halved and seeded jalapeno with the buffalo chicken mixture, and press the mixture in firmly.
4. Arrange the stuffed jalapenos on the prepared baking sheet.
5. Bake in the preheated oven for 20-25 minutes, or until the jalapenos are soft and the filling is bubbly and golden.
6. Let cool slightly before serving with sour cream on the side, if you like.
6. Guacamole-Stuffed Jalapeno Poppers
After trying this appetizer the first time, I was hooked. I love spicy foods, and always think of the just-right combination of spicy jalapenos and cool guacamole.
I like the balance of freshness and fire. This is my take on the ever-present popper, and it is what I bring to gatherings.
Ingredients
- 6 large jalapeño peppers
- 1 ripe avocado
- 1 small tomato, finely diced
- 1/4 cup red onion, finely diced
- 1 tablespoon fresh cilantro, chopped
- 1 lime, juiced
- Salt to taste
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- Cooking spray or vegetable oil
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Split the jalapeño peppers lengthwise and clean them out, trimming the seeds and membrane.
3. Mash all the ingredients (avocado, diced tomato, red onion, chopped cilantro, lime juice, salt) in a bowl.
4. In a second bowl, combine the cream cheese and the shredded cheddar cheese, the garlic powder, and the cumin.
5. Stuff each half of the jalapeño with the guacamole mixture, then the cheese mixture.
6. Coat the stuffed jalapeños with panko breadcrumbs and arrange them on the parchment-lined baking sheet. Spray or brush lightly with cooking oil.
7. Bake for 20-25 minutes, or until the peppers become tender and the breadcrumbs are browned. Serve warm.
7. Crab Rangoon Jalapeno Poppers
I’m always looking to try something different, and combining spicy jalapenos with savory crab rangoon has my attention. With two flavor profiles merging together on one plate, this menu item is interesting, and very delicious.
The crunchy exterior and creamy interior makes this a unique texture that I would recommend to add to your home spread.
Ingredients
- 7 large jalapeno peppers
- 8 oz cream cheese, softened
- 1/2 cup lump crab meat, drained and shredded
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- Pinch of salt
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- Bread crumbs (optional, for topping)
Instructions
1. Preheat your oven to 375°F (190°C). Line a baking sheet with a piece of parchment paper or very lightly grease the pan.
2. Cut the jalapenos in half lengthwise and remove seeds and membranes.
3. In bowl, combine softened cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, salt, mozzarella and cheddar cheese and mix well.
4.Fill each jalapeno half with the crab mixture, then stuff tightly to get as much filling as possible inside the jalapeno.
5. If you wish, sprinkle the tops of each stuffed jalapeno with bread crumbs for a crispy texture.
6. Place the stuffed jalapeños on the prepared baking sheet and bake for 15-20 minutes, or until the cheese is bubbly and the jalapeños are tender. Allow to cool for a few minutes before serving.
8. Cheddar and Corn Jalapeno Poppers
I have discovered an all-purpose snack food: Cheddar And Corn Jalapeno Poppers. I can’t explain what it is about that gooey cheddar mixed with sweet corn smooshed inside a spicy little jalapeno, or just why those flavors are so perfect together, but it works for me.
It’s addictive, and I can’t get enough. I always have a box in the deep freeze, at the ready.
For me, this is the ultimate crowd-pleaser. I love serving them at home or taking them to a party.
Ingredients
- 8 large jalapeno peppers
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup corn kernels (fresh, canned, or frozen and thawed)
- 1/4 cup chopped green onions
- 1/4 cup cooked and crumbled bacon (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1 cup all-purpose flour
- 2 large eggs
- Vegetable oil for frying
Instructions
1. Slice each jalapeno pepper in half lengthwise and remove the seeds and membranes.
2. In a medium bowl, mix the cheddar cheese, cream cheese, corn, green onions, crushed bacon (if using), garlic powder, onion powder, salt and pepper until well mixed.
3. Spoon the cheese-corn mixture into each jalapeno half, pressing to stuff them.
4. Dip the stuffed jalapenos into the flour, then into the egg, then into the panko. One at a time, dip the stuffed jalapeno halves into the flour. Then into the beaten eggs. Coat in the panko.
5. Heat vegetable oil in a deep-fryer or large, deep skillet to 375°F (190°C). Fry the jalapenos, in batches, for 2-3 minutes until golden brown and crispy. Transfer to paper towels and drain.
6. Serve the Cheddar and Corn Jalapeno Poppers immediately, with dipping sauce, if desired. Bon appétit!
9. Veggie-Stuffed Jalapeno Poppers
When we have people over for dinner or drinks and I have a crush for a bit of spice with lots of vegetable crunch, these are the starters we bring out. I like that they’re spicy enough to be a hit but have a crisp, fresh, vegetable-packed filling.
The jalapeño gives a little kick that the vegetable mix carries through to the end.
Ingredients
- 9 large jalapeno peppers
- 1 medium carrot, finely diced
- 1 small zucchini, finely diced
- 1 bell pepper (any color), finely diced
- 1/2 cup sweet corn kernels
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 garlic clove, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro or parsley, finely chopped (optional, for garnish)
Instructions
1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
2. Cut each jalapeno in half lengthwise and remove the seeds and membranes.
3. Heat olive oil in a skillet over medium-high heat. Saute carrot, zucchini, and pepper for about 5 minutes, until tender, then add garlic and cook a minute more.
4. Put the sautéed vegetables in a mixing bowl with the cream cheese, cheddar cheese, sweet corn, onion powder, salt and pepper and mix well.
5. Stuff each jalapeno half with the vegetable-cheese mixture and put on the baking sheet.
6. Bake for 20-25 minutes, or until the peppers are tender and the cheese is bubbly and golden. Garnish with chopped cilantro or parsley if desired, then serve hot.
