Easy Jalapeño Poppers
These easy jalapeño poppers are topped with panko for an extra crunch! Bake them in the oven or air fry them for a quick and tasty snack. They’re perfect for game day!
- Serves: 8 (makes 16 poppers)
- Prep Time: 10 minutes
- Cook Time: 15 minutes in oven or 6 minutes in air fryer
Ingredients:
- jalapeño peppers
- cream cheese, softened
- shredded cheese
- green onions
- panko bread crumbs
- paprika
- garlic powder
- chili powder
- salt
- pepper
- spray oil
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions:
Step 1: Wearing gloves, begin by removing the stem from the jalapeño peppers. Use a small knife to loosen it if necessary. Split the pepper in two lengthwise and carefully scrape out the seeds with a spoon. The more you scrape, the less heat the poppers will have. Set aside.
Step 2: Use a sharp knife or clean scissors to cut the green onion into thin slices. In a bowl, stir together cream cheese, shredded cheese and green onions.
Step 3: Spread cheese mixture on to pepper halves. Sprinkle panko bread crumbs on to each popper. Mix garlic powder, paprika, chili powder, salt and pepper in a small bowl. Sprinkle over each popper.
Step 4: Spray the tops with a bit of oil to help them crisp up. Bake on a baking sheet lined with parchment paper in an oven preheated to 350º F for 15-20 minutes or until the peppers are tender and the topping is browned and bubbling.
Air Fryer Alternative:
Step 1: Preheat air fryer to 350º F. Place poppers into basket, spray with a bit of oil and cook for 6-8 minutes or until browned and softened. You may have to cook them in batches to avoid overcrowding the basket.
Tips:
- You can reduce calories and fat by using neufchâtel cheese.
- Some people are very sensitive to the oil in jalapeño. Wear gloves during all prep steps if you are. Also, throw away jalapeño insides in the trash and not the sink disposal. I like to capture the majority of the seeds and guts inside my gloves when removing or use a small plastic bag.
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Jalapeño Poppers
Ingredients
- 8 jalapeño peppers
- 4 oz cream cheese (softened)
- ½ cup shredded cheese (cheddar, sharp, mexican blend…)
- ⅛ cup green onions (about 1 scallion)
- ¼ cup panko bread crumbs
- ¼ tsp paprika
- ¼ tsp garlic powder
- ⅛ tsp chili powder
- ¼ tsp salt
- ⅛ tsp pepper
- spray oil (such as avocado)
Instructions
- Step 1: Wearing gloves, begin by removing the stem from the jalapeño peppers. Use a small knife to loosen it if necessary. Split the pepper in two lengthwise and carefully scrape out the seeds with a spoon. The more you scrape, the less heat the poppers will have. Set aside.
- Step 2: Use a sharp knife or clean scissors to cut the green onion into thin slices. In a bowl, stir together cream cheese, shredded cheese and green onions.
- Step 3: Spread cheese mixture on to pepper halves. Sprinkle panko bread crumbs on to each popper. Mix garlic powder, paprika, chili powder, salt and pepper in a small bowl. Sprinkle over each popper.
- Step 4:Spray the tops with a bit of oil to help them crisp up. Bake on a baking sheet lined with parchment paper in an oven preheated to 350º F for 15-20 minutes or until the peppers are tender and the topping is browned and bubbling.
Air Fryer Alternative:
- Step 1: Preheat air fryer to 350º F. Place poppers into basket and cook for 6-8 minutes or until browned and softened. You may have to cook them in batches to avoid overcrowding the basket.
Notes
-
- You can reduce calories and fat by using neufchâtel cheese.
- Some people are very sensitive to the oil in jalapeño. Wear gloves during all prep steps if you are. Also, throw away jalapeño insides in the trash and not the sink disposal. I like to capture the majority of the seeds and guts inside my gloves when removing or use a small plastic bag.
- Nutritional information is for 2 poppers.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.