Baked Jalapeño Poppers are an easy, cheesy, crowd pleasing appetizer. Who doesn’t love spicy peppers stuffed with a creamy 3-cheese filling and crispy topping? These are sure to disappear quickly!
Every party needs a great appetizer and these Baked Jalapeño Poppers are always a hit. Everyone will be coming back for seconds of these little spicy poppers. They could share the slogan with Pringles- “Once you pop, the fun don’t stop!” For more irresistible appetizers, try Mexican Layered Dip, Jalapeno Popper Dip, and Crab Rangoon Dip & Wonton Chips.
Baked Jalapeño Poppers
These Jalapeño Poppers are so addicting! This recipe makes about 5 servings if you plan on each person eating 4 poppers. If you’re having a large gathering I highly recommend doubling (tripling?) the recipe.
Fried jalapeño poppers are amazing too but take a little more work and are higher in calorie. These poppers have that same crispy texture and taste, are easier to throw together, and are a little lighter.
How to make Jalapeño Poppers:
Cut jalapeños in half and scrape out the seeds and veins with a spoon. If jalapeños aren’t sitting flat, slice a little bit off the back of the jalapeño.
In a large bowl, mix together the cream cheese, cheddar cheese, feta, onion, cilantro, and garlic until smooth.
In a small dish, mix together the crushed crackers and melted butter.
Fill each jalapeño half with cheese mixture and then top with cracker topping. Place jalapeños on a baking sheet and bake for 15-18 minutes until golden. Serve while still warm.
How to get my jalapenos to sit flat?
Before filling your poppers, set each jalapeño half with the cut side up. If it leans to a side, simply turn it over and slice off a thin layer off the back of the jalapeño so it has a flat surface to sit on. This will help prevent your poppers from losing their filling while baking.
How to make a crispy topping?
The easiest way to make a crispy topping is to crush up some Ritz (or other buttery cracker) in a bag and mix it with some melted butter. The melted butter helps it get browned and crispy when baked.
If you don’t have any crackers on hand you can use Panko bread crumbs with melted butter.
How to choose hot Jalapeños?
The more white marks and specs on the skin of the pepper, the more likely the pepper is spicier. If you’re looking for mild jalapeños, choose ones that have smooth and perfect skin. This is a guideline! Some peppers that lack any stretch marks (those white lines) can still be very hot. The best way to see how spicy a pepper is is to try it.
How to control the heat of jalapeños?
If you try your jalapeño and it is mild, you can add heat by leaving in the membrane and some seeds.
If your jalapeno is very hot, be sure to remove the membrane and all the seeds.
How do you remove seeds from jalapeño peppers?
- Cut the jalapeño in half.
- Use a spoon to dig into the membrane at the bottom of the pepper.
- Scrape the membrane with the spoon to remove it along with the seeds. Discard.
LOOKING FOR MORE APPETIZERS? CHECK OUT THESE:
- Black Bean and Corn Salsa– I never thought vegetables could be addicting but they sure are when they come in the form of this salsa.
- Chips & salsa are always a good option especially when served with The BEST Homemade Salsa.
- My hometown favorite- Toasted Ravioli.
- 30-Minute Teriyaki Meatballs are a meat lovers appetizer dream.
- Spinach Artichoke Dip is my absolute favorite appetizer and this one contains NO mayonnaise.
- Sausage Dip is comforting and addicting!
- Fried Calamari for all your seafood loving friends.
TOOLS USED TO MAKE THIS BAKED JALAPENO POPPERS:
- Pyrex Mixing Bowls with Lids- I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (8 years ago) and they are in great condition. I use them all the time for cakes, cookies, roasting vegetables, baking chicken…
- Knife Set– I got this when I got married almost 8 years ago. I use them multiple times a day and they’re still going strong!
Baked Jalapeño Poppers
- 10 Jalapeños, halved
- 4 ounces cream cheese
- 3 ounces cheddar cheese, shredded
- 2 ounces feta cheese
- 2 tablespoons onion, minced
- 1 tablespoon cilantro
- 1 clove garlic, crushed garlic
- 1/3 cup Ritze Crackers, (about 7)
- 1 tablespoon butter, melted
- Preheat oven to 425 degrees F. Line a baking sheet with foil or parchment paper (for easy clean up).
- Cut jalapeños in half and scrape out the seeds and veins with a spoon. (If the peppers do not sit flat, cut a thin slice off the back so the popper has a flat surface and won't tip to one side.)
- In a large bowl, mix together the cream cheese, cheddar cheese, feta, onion, cilantro, and garlic until smooth.
- In a small dish, mix together crushed crackers and melted butter.
- Fill each jalapeño half with cheese mixture and then top with cracker topping. Place jalapeños on a baking sheet and bake for 15-18 minutes until golden. Serve while still warm.