Crispy Jalapeno Poppers in the Oven

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My jalapeno poppers in the oven are crispy, savory, and loaded with cheese and bacon. I use an easy trick to make sure they're not greasy too!

Prep Time20

Cook Time25

Total Time45

Course: Appetizers, Side Dish

Cuisine: American

Servings: servings

Calories: 533kcal

Cook the bacon until it is crispy. Allow it to cool and then chop it until it's crumbled.
Preheat the oven to 400 degrees F.
Using gloves, slice the jalapenos in half lengthwise. Use a spoon to remove the seeds and membranes to hollow out the jalapenos.
In a medium bowl, combine the cream cheese, garlic powder, onion powder, shredded cheese, and ¾ the bacon, using a hand mixer.
Fill the sliced jalapenos with the cream cheese mixture.
In a separate bowl, combine the breadcrumbs, melted butter, and cilantro (if using).
Sprinkle the top of the filled jalapenos with the breadcrumbs.
Bake them for 20 minutes then sprinkle additional bacon crumbles on the top of the jalapenos.
Place them back in the oven for an additional 5 minutes, then serve!

For easier prep, slice the jalapeños lengthwise and use a spoon to remove the seeds cleanly. And, always wear gloves!
When prepping the peppers, scrape out the ribs and seeds from inside each jalapeño pepper.
To keep the filling creamy and make sure it’s easy to mix, use softened cream cheese.
For even baking, line the jalapeños up snugly so they don’t tip over. Placing a toothpick on either side of the popper can also help keep wobbly ones in place.
To get that golden brown topping, switch your oven to broil for just a minute or two at the very end, but keep a close eye on the poppers so they don’t burn!
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat leftovers in the oven at 350 degrees F for 10 to 15 minutes, or in the air fryer at 350 degrees F for 4 to 5 minutes, until the tops crisp back up.