Stuffed Jalapeño Poppers

Jalapeño poppers—cheesy, golden, and just the right amount of heat.

Fresh jalapeños are split, filled with a thick, creamy mix of cheese and spices, topped with buttery crumbs, then baked until the tops are bubbling and the sides are lightly roasted.

These aren’t the kind of snacks that sit untouched on the edge of the table. They disappear fast. Every bite gives you that soft-melt center with a little crunch and the mellow warmth of roasted chili.

I’ve made these for house parties, family get-togethers, and casual movie nights—and they always go down quicker than expected.

You don’t need dipping sauce, but a side of cool ranch or sour cream doesn’t hurt.

This recipe has all the texture and flavor you expect when you bite into a proper jalapeño popper—nothing over the top, just baked to golden, cheesy perfection the way it should be.

Stuffed Jalapeño Poppers Recipe

Ingredients

10 fresh jalapeño peppers (medium to large size)
8 oz (225g) cream cheese, softened to room temperature
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/3 cup plain breadcrumbs (or panko for more crunch)
2 tablespoons unsalted butter, melted
1 teaspoon olive oil (optional, for brushing peppers)
Cooking spray (for baking tray)

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Slice each jalapeño lengthwise in half, keeping the stems intact for presentation. Use a small spoon to scoop out all seeds and membranes carefully. If you prefer less heat, rinse the jalapeños after deseeding.
In a large mixing bowl, combine the cream cheese, mozzarella, cheddar, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix thoroughly until smooth and evenly combined.

Fill each jalapeño half with the cream cheese mixture. Use the back of a spoon to level the top, pressing the mixture gently into the pepper so it stays intact during baking.
In a small bowl, mix the breadcrumbs with the melted butter until every crumb is coated. This will give you that golden, crispy topping.
Sprinkle the buttered breadcrumb mixture evenly over each stuffed jalapeño. Press it down slightly so it sticks to the filling.

Place the filled jalapeños on the prepared baking sheet. If you’d like a bit of extra shine and roasted flavor on the peppers themselves, brush the skins lightly with olive oil (optional).
Bake for 18–20 minutes or until the tops are golden brown and bubbling, and the jalapeños have softened slightly but still hold their shape.
For an extra touch of golden crispness, broil for an additional 1–2 minutes at the end—watch closely so they don’t burn.

Remove from the oven and allow them to rest for 5 minutes before serving. They will firm up slightly as they cool, making them easier to handle.

Can I Make Stuffed Jalapeño Poppers Ahead Of Time?

Yes, stuffed jalapeño poppers are a great make-ahead snack if you prepare and store them properly.

Make the filling early: You can mix the cream cheese and shredded cheeses, seasonings, and prepare the breadcrumb topping up to 2 days in advance. Store them in separate airtight containers in the fridge.

Stuff the jalapeños ahead: You can slice and fill the jalapeños with the cheese mixture a day in advance. Store them in a covered tray or container in the fridge.
Add breadcrumbs just before baking: To keep the topping crispy, sprinkle the buttered breadcrumbs right before you bake them. This stops them from getting soggy in the fridge.
Refrigerate until baking: Once assembled (but not yet baked), the stuffed peppers can stay fresh in the fridge for 24 hours.

Making them ahead is perfect for parties when you want everything prepped but still fresh out of the oven at the right time.

How Do I Store Leftover Stuffed Jalapeño Poppers?

If you have leftovers, store them the right way so they stay tasty and safe to eat.

Cool completely first: Let the baked poppers cool down to room temperature before storing.

Use an airtight container: Place the leftovers in a single layer in a container with a tight lid. If stacking, separate the layers with parchment paper.
Refrigerate properly: Store the container in the fridge for up to 3 days. Do not leave them at room temperature for more than 2 hours.

Storing them well keeps the cheese from drying out and helps the poppers hold their shape.

What’s The Best Way To Reheat Stuffed Jalapeño Poppers?

To enjoy them warm and crispy again, reheating correctly makes a big difference.

Use the oven or toaster oven: Preheat to 375°F (190°C) and bake the poppers for 8–10 minutes. This keeps the breadcrumb topping crispy and warms the cheese filling evenly.
Avoid microwaving: While fast, microwaves often make the topping soft or soggy. Use them only if you’re okay with a softer texture.

Air fryer works great: If you have an air fryer, set it to 350°F (175°C) and reheat for 5–6 minutes. This method gives the closest result to freshly baked.

Can I Freeze Stuffed Jalapeño Poppers?

Yes, they freeze well if you freeze them before baking.

Freeze before baking: After stuffing the jalapeños (but before adding breadcrumbs), place them on a baking tray in a single layer and freeze until solid.

Transfer to a freezer bag: Once frozen, put them in a freezer-safe bag or airtight container. Label it with the date.
Bake from frozen: When ready to eat, add fresh breadcrumbs and bake at 400°F (200°C) for 23–25 minutes. No need to thaw.

Freezing them raw (without breadcrumbs) keeps the filling and peppers from getting watery.

Are Stuffed Jalapeño Poppers Very Spicy?

Stuffed jalapeño poppers have a mild heat, but how spicy they feel depends on the peppers and how they’re prepared.

Cooking reduces spice: Baking the jalapeños makes them milder by softening the pepper and reducing capsaicin, which causes the burn.
Removing seeds helps: Most of the spice is in the seeds and white membrane. Removing those parts makes the heat gentler.

Mild with cheesy filling: The creamy cheese balances the heat well, so the poppers usually have a light kick, not a burn.

If you want to reduce heat even more, soak the deseeded peppers in cold water for 30 minutes before stuffing.

What Dips Go Well With Jalapeño Poppers?

Pairing the poppers with the right dip adds extra flavor and helps cool the slight heat.

Ranch dressing: Creamy, cool, and easy to find. It’s a favorite dip for many.
Sour cream: Its tangy flavor pairs well with the richness of the cheese filling.
Garlic mayo: A thick, flavorful dip that gives the poppers a bold finish.

Avocado or guacamole: Creamy and fresh, it adds a smooth texture and mild taste.

Serve the dip chilled next to the warm poppers for the best contrast in flavor and temperature.

Can I Make Stuffed Jalapeño Poppers Without Breadcrumbs?

Yes, you can leave them out or replace them with other toppings for different textures.

Go without: They will still be delicious with melted cheese on top, just less crunchy.
Use crushed nuts: Finely chopped almonds or pecans add a crunchy texture and nutty flavor.
Try crushed crackers or chips: Plain crackers or tortilla chips can work as a topping when crushed and sprinkled on top.

Leaving out breadcrumbs also makes them gluten-free if that matters for your guests.

What Cheese Works Best For Jalapeño Poppers?

The filling is all about creamy texture and sharp flavor. Mixing cheeses gives the best taste.

Cream cheese: The base for smooth, rich texture.
Cheddar cheese: Adds sharpness and depth.
Mozzarella: Melts beautifully and stretches for that perfect cheesy pull.

How Do I Pick The Right Jalapeños For Stuffing?

Choosing the right jalapeños makes stuffing easier and baking more even.

Look for large, firm peppers: Bigger jalapeños give more space for the filling and are easier to handle.
Avoid wrinkled skin: Pick smooth, shiny peppers with no cracks or soft spots.