These cream cheese jalapeño poppers are the ultimate guilt-free indulgence—crispy, creamy, and just the right amount of spicy!
Packed with protein from bacon and cheese, fiber from jalapeños, and heart-healthy fats, they’re a low-carb snack that won’t weigh you down.
Ready in just 30 minutes, they make a quick, satisfying appetizer that’s perfect for everyday cooking, parties, or even meal prep.
Cream Cheese Jalapeño Poppers
Equipment
- 1 Baking Sheet
- 1 Sheet Parchment Paper
- 1 Mixing Bowl
- 1 spoon or piping bag (for filling)
- 1 Knife & Cutting Board
- 1 frying pan (for bacon)
Ingredients
- 8 medium jalapeño peppers
- 6 oz 170 g cream cheese, softened
- ½ cup 60 g shredded cheddar cheese (reserve 2 tbsp for topping)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt & black pepper to taste
- 4 slices bacon cooked & crumbled (reserve 1 tbsp for topping)
- 2 –3 tbsp crushed tortilla chips
Instructions
- Preheat and Prepare the Baking Sheet: Begin by setting your oven to 400°F (200°C) so it reaches the right temperature by the time you’re done preparing the peppers. While the oven heats, line a baking sheet with parchment paper. This will prevent the peppers from sticking, make cleanup easier, and help them bake evenly without burning on the bottom.
- Handle the Jalapeños Safely: Put on a pair of kitchen gloves before handling the jalapeños—this is very important, as the natural oils can irritate your skin or eyes. Place the peppers on a cutting board, slice each one lengthwise from stem to tip, and carefully scoop out the seeds and inner membranes with a small spoon or paring knife. Removing the seeds reduces the heat level while still keeping the peppers pleasantly spicy.
- Prepare the Creamy Filling: In a medium mixing bowl, combine the softened cream cheese, most of the shredded cheddar cheese (remember to reserve about 2 tablespoons for topping later), garlic powder, onion powder, a pinch of salt, a sprinkle of black pepper, and most of the crumbled bacon (reserve about 1 tablespoon for garnish). Use a spoon, spatula, or even a hand mixer to blend everything together until the mixture is smooth, creamy, and well combined. This filling should have a rich, savory flavor with a smoky kick from the bacon.
- Fill the Jalapeño Halves: Take each hollowed jalapeño half and spoon in a generous amount of the cream cheese mixture, pressing lightly so the filling sits securely inside the pepper. For a cleaner look, you can also transfer the filling into a piping bag or a zip-top bag with the corner snipped off, then pipe the mixture into the peppers. Make sure each jalapeño is filled to the top but not overflowing, as the filling will puff slightly while baking.
- Add the Crispy Topping: Once the peppers are filled, sprinkle the tops with the reserved shredded cheddar cheese for an extra cheesy layer. Then, scatter over the remaining crumbled bacon and finish with a sprinkle of crushed tortilla chips. This topping adds a wonderful contrast of texture—the melty cheese becomes gooey, the bacon stays smoky, and the tortilla chips add a golden crunch.
- Bake to Perfection: Arrange the filled and topped jalapeños in a single layer on the parchment-lined baking sheet, spacing them slightly apart so they bake evenly. Place the tray in the preheated oven and bake for 20–25 minutes, or until the peppers are tender, the cheese is bubbly, and the toppings are crisp and lightly golden.
- Cool Slightly Before Serving: When the poppers are done, remove the tray from the oven and let them rest for about 5 minutes. This short cooling time allows the filling to set slightly so it doesn’t ooze out too quickly when you bite into them, while still keeping them warm and melty inside.
- Serve and Enjoy: Transfer the jalapeño poppers to a serving platter and enjoy them as they are, or pair them with your favorite dipping sauce—such as ranch, sour cream, or a smoky chipotle dip—for an extra burst of flavor. These poppers are best served warm and fresh out of the oven, making them perfect for game days, parties, or as a quick appetizer for family dinners.
Notes
- Wear gloves when handling jalapeños to avoid skin irritation.
- Remove seeds if you prefer a milder spice, or leave some for extra heat.
- Use fully cooked bacon to ensure a crisp texture in the final poppers.
- Softened cream cheese blends more easily and gives a creamier filling.
- Reserve some cheese, bacon, and crushed chips for topping to add extra crunch and flavor.
- Baking time may vary depending on the size of your jalapeños; watch for lightly golden edges.
- Poppers are best served warm, straight from the oven, but they can be rehe
Chef’s Secrets For Perfect Poppers
Achieving the perfect jalapeño popper is all about balance.
Start by selecting fresh, firm jalapeños that aren’t too wrinkled; this ensures the peppers hold their shape while baking.
For an extra layer of flavor, consider mixing in a tiny amount of smoked paprika or chili powder into the cream cheese filling—this enhances the smokiness without overpowering the bacon.
When stuffing the peppers, press the filling gently but don’t overpack; it will puff slightly during baking, creating a creamy center with a crispy exterior.
Finally, let the poppers rest for a few minutes before serving—this allows the flavors to meld and makes handling easier.
Serving Suggestions For Every Occasion
These cream cheese jalapeño poppers are versatile and pair well with a variety of dishes.
Serve them as a standalone appetizer with a tangy ranch or chipotle dip for parties or game nights.
For a more substantial snack, pair them with a fresh green salad or roasted vegetables, which balances the richness of the cheese and bacon.
You can also serve them alongside grilled chicken, tacos, or fajitas for a fun Mexican-inspired dinner.
For entertaining, arrange them on a platter garnished with fresh cilantro or a drizzle of hot sauce for visual appeal and added flavor.
Storage Tips To Keep Fresh
If you have leftovers, store the poppers in an airtight container in the refrigerator for up to 3 days.
Reheat them in a preheated oven at 350°F (175°C) for 8–10 minutes to retain their crispy texture; microwaving may soften the topping.
For longer storage, you can freeze unbaked stuffed jalapeños for up to 2 months—just assemble, wrap tightly in foil or plastic wrap, and bake directly from frozen (adding 5–10 minutes to the baking time).
Always allow them to cool slightly before freezing to maintain texture and prevent sogginess.
Frequently Asked Questions
1. Can I make this recipe vegetarian?
Yes! Simply omit the bacon and replace it with smoked paprika or chopped sun-dried tomatoes to retain a smoky, savory flavor. The cream cheese and cheddar still provide richness, while crushed tortilla chips add crunch.
2. How spicy are these jalapeño poppers?
The heat depends on the peppers you choose. Removing all seeds reduces spiciness, while keeping some seeds increases the kick. For a milder version, substitute mini sweet peppers.
3. Can I prepare these ahead of time?
Absolutely! You can stuff the peppers a few hours in advance and refrigerate them until ready to bake. This makes them a convenient option for parties or meal prep.
4. Can I use a different cheese?
Yes. Monterey Jack, pepper jack, or a blend of cheeses works well for creaminess and flavor. Just ensure it melts easily and complements the cream cheese base.
5. How do I make them extra crispy?
For extra crunch, add a thin layer of panko breadcrumbs mixed with a bit of olive oil over the top before baking. Broiling for the last 1–2 minutes also enhances crispiness but watch closely to avoid burning.
