Crispy Jalapeno Poppers in the Oven
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!
Ingredients
- 10 jalapenos
- 6 ounces cream cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 ounces shredded cheddar cheese
- ¼ cup breadcrumbs
- 1 tablespoon butter melted
- 12 ounces bacon cooked and crumbled
Optional
- ½ tablespoon fresh cilantro
Instructions
- Cook the bacon until it is crispy. Allow it to cool and then chop until 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!
Notes
- 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 about 10-15 minutes or in the air fryer.
Nutrition
Calories: 533kcalCarbohydrates: 8gProtein: 19gFat: 47gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 109mgSodium: 761mgPotassium: 251mgFiber: 1gSugar: 2gVitamin A: 1093IUVitamin C: 28mgCalcium: 310mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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