Jalapeño Poppers with Bacon and Sharp Cheddar
By Ava Mitchell
Prep
15 min
Cook
20 min
Total
35 min
Servings
12
Level
Easy
Cooking the peppers at high heat softens them while the Panko browns on top, and the filling turns creamy without going watery. I make these jalapeño poppers for a bacon-filled appetizer with real heat, though you can scrape out every bit of membrane for a milder tray.
Fully softened cream cheese mixes without lumps, and I shred the sharp cheddar from a block for a more even melt. Cook the thick-cut bacon first, then drain it on paper towels before crumbling it into the bowl. Pre-shredded cheese is coated to keep the shreds separate, and it doesn't melt as evenly.
Fill each half until the mixture sits slightly mounded in the center. I don't pile it high, as the cheese can spill over before the pepper is done. Set the peppers filling-side up before adding the crumbs. A parchment-lined baking sheet catches stray bits, and the topping stays where you put it.
The oven, air fryer, and grill all work here. I choose the oven for a full tray, while the grill gives the peppers some char, pull any batch when the filling is bubbly and the topping is golden brown, then let it sit for a few minutes because the center stays hot.
Why you'll love this recipe
- Softened cream cheese stirs without lumps, and the filling spreads easily into each jalapeño half.
- Cooking and draining the bacon first puts small pieces through the filling without leaving greasy pools.
- Freshly shredded cheddar melts more evenly than bagged shreds. Bagged shreds are coated to stay separate.
- Panko mixed with melted butter browns across the top during cooking and holds together as a crumb layer.
- Three cooking methods let me use the oven for a tray or the grill for charred peppers.
- Fill the centers only slightly above the pepper edges, and the cheese stays put as it cooks.
Ingredients
- •6 large jalapeño peppers (halved lengthwise, seeds and membranes removed)
- •8 oz cream cheese (softened to room temperature)
- •1 cup sharp cheddar cheese (freshly shredded)
- •6 slices thick-cut bacon (cooked and crumbled)
- •1 tsp garlic powder
- •½ tsp onion powder
- •¼ tsp black pepper
- •½ cup Panko breadcrumbs
- •2 tbsp butter (melted)
Instructions
- 1
Preheat the oven to 400°F (200°C), the air fryer to 375°F (190°C), or the grill to medium heat.
- 2
Line a baking sheet with parchment paper.
- 3
Wear gloves, halve the jalapeños lengthwise, and scoop out the seeds and membranes.
- 4
Mix the softened cream cheese, shredded cheddar, crumbled bacon, garlic powder, onion powder, and black pepper in a medium bowl until combined.
- 5
Fill each jalapeño half with the cheese mixture, mounding it slightly.
- 6
Mix the Panko breadcrumbs with the melted butter in a small bowl, then sprinkle the mixture evenly over the stuffed jalapeños.
- 7
For baking, place the poppers on the prepared baking sheet and bake for 15-20 minutes. For air frying, arrange them in a single layer in the basket and cook for 8-10 minutes. For grilling, place them on the grill and cook for 10-15 minutes. Cook until the filling is bubbly and the topping is golden brown.
- 8
Let the poppers cool for a few minutes before serving.
FAQ
Nutrition (per serving)
Calories
150
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