This easy baked jalapeno poppers recipe uses only a few ingredients and it can be made different ways delivering the perfect jalapeno popper. This simple appetizer recipe will be your new go-to once you see how easy they are to make.
For more appetizers check out my post on Gluten Free Appetizers.
This recipe post was sponsored by Schar. Opinions are my own.
A little spice, and the perfect appetizer, these jalapeno poppers are super easy to make. No hot oil mess or major cleanup afterwards, these baked jalapeno poppers will be ready in no time. This jalapeno popper recipe is best if enjoyed right away but they stay good in the refrigerator for up to three days.
Growing up all jalapeno popper recipes required lots of hot oil to fry them in. With the extra steps and the mess in the kitchen, my family would buy them from the store instead. Now we enjoy jalapeno poppers in less than an hour with no mess.
These baked jalapeno poppers only require seven ingredients from start to finish and that includes the salt. You can top them with cheddar cheese or crunchy, salt, Schar entertainment crackers.
Jalapeno Poppers Recipe
You can use any crackers to top these jalapeno poppers, but we like to use Schar entertainment crackers. They are salty, crunchy, and perfect for adding a bit of crunch to the top of these baked jalapeno poppers. If you’re thinking that you haven’t seen these crackers in the store, no problem. Schar recently launched an online eCommerce store called Shop Schar.
Baked Jalapeno Poppers
These baked Jalapeno poppers only take about 20 minutes to make form start to finish, depending on how long it takes to slice the jalapenos and spoon out the seeds. They only bake for 10-12 minutes and can be made right before your guests arrive. I like to broil the tops at the end, for an extra crunchy baked jalapeno popper.
How to make jalapeno poppers
- Slice jalapenos in half long-wise, and spoon out the seeds.
- Arrange the jalapenos on a large baking sheet; set aside.
- In a small mixing bowl, combine cream cheese, onion powder, garlic powder, salt, and cheddar cheese.
- Spoon cream cheese mixture into each jalapeno popper and level the top. Repeat until all jalapeno poppers have filling.
- Top each pepper with crushed crackers and/or additional shredded cheddar.
- Bake for 10-12 minutes, or until the jalapeno poppers are cooked, but not too soft. If desired, broil the tops near the end.
For the full list of ingredients check out the jalapeno popper recipe below.
Bacon Wrapped Jalapeno Poppers
For bacon wrapped jalapeno poppers simple wrap each jalapeno popper with bacon and bake. The baking time will vary depending on how crunchy you like your bacon. It will take a bit longer to bake than without bacon, and the jalapeno will be less crunchy, but the bacon helps add to the crunch.
How to crush crackers
The easiest way to crush crackers without making a mess it to pulse them in a food processor until they are fine crumbs. If you don’t have a food processor simply place the crackers in a zip lock bag and crush them with a rolling pin or the back of a mason jar. Don’t pound them, just press on them with your weight.
Tips for making Jalapeno Poppers
- Wear gloves. I know I didn’t in the video but I regretted it. My hands had so much jalapeno oil on them from slicing the jalapenos that they burned for days.
- If you like spicy jalapeno poppers than stick the the smaller jalapenos. They are spicy. Larger jalapenos are less spicy.
- Use real, full fat cream cheese. I haven’t tried a dairy-free cream cheese in this jalapeno popper recipe, but I imagine it would be different.
- Broil the tops at the end of the baking time for an extra crunchy top.
If you have any questions, please leave me a comment below and I will get back to you.
Did you make these Jalapeno Poppers? Please stop back by and let me know what you thought.
Serving Size: 1
Amount Per Serving:Calories: 42 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 11mg Sodium: 63mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 1g