Description

Oven-baked Cheesy Bacon Jalapeño Poppers with a creamy three-cheese filling, smoky bacon, and a crisp panko topper. Perfect for game day, holidays, or any party platter—easy, make-ahead friendly, and irresistibly delicious.

Ingredients

12 fresh jalapeños, halved lengthwise and seeded (wear gloves)

8 oz (225 g) cream cheese, softened

1 cup shredded sharp cheddar

1/2 cup shredded Monterey Jack

8 slices bacon, cooked crisp and crumbled (reserve some for topping)

2 green onions, finely sliced

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika, plus more for topping

1/4 tsp black pepper

1/4 tsp kosher salt (or to taste)

1/4 cup panko breadcrumbs (optional, for crunch)

1 tbsp melted butter

Chopped parsley or chives, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment or foil and lightly oil it.

2. Halve jalapeños lengthwise and remove seeds and membranes for milder poppers. For more heat, leave a little membrane.

3. Cook bacon until crisp. Drain, cool, and crumble. Reserve a tablespoon for topping.

4. In a bowl, mix cream cheese, cheddar, Monterey Jack, most of the bacon, green onions, garlic powder, onion powder, smoked paprika, pepper, and salt until smooth.

5. Fill each jalapeño half with the cheese mixture, mounding slightly.

6. Toss panko with melted butter and a pinch of smoked paprika. Sprinkle over stuffed peppers and top with reserved bacon.

7. Bake 16–18 minutes until jalapeños are just tender and the tops are golden and bubbly.

8. Broil 1–2 minutes for extra color. Watch closely.

9. Rest 5 minutes. Garnish with parsley or chives and serve warm.

Notes

Wear gloves when handling jalapeños. For gluten-free/keto, skip panko or use crushed pork rinds. Air fryer: 375°F for 7–9 minutes. Freeze unbaked up to 2 months; bake from frozen at 400°F for 20–22 minutes.