Jalapeño Poppers (Oven or Air Fryer)
Jalapeño Poppers are stuffed with a cream cheese filling, topped with crispy panko breadcrumbs, and can be baked in the oven or cooked in the air fryer. They’re an easy appetizer for game day, holiday parties, or anytime you need a snack that disappears fast. You might want to make a double batch…someone is going to ask for the recipe.
- Serves: 8 (makes 16 poppers)
- Prep Time: 10- 15 minutes
- Cook Time: 15 minutes in oven or 6 minutes in air fryer
Oven or Air Fryer?
Both methods work great, so it really comes down to how many jalapeño poppers you’re making. The oven is the best choice for feeding a crowd since you can bake the entire batch at once. The air fryer is a little faster and gives the panko topping an extra crispy finish, but you’ll likely need to cook the poppers in batches.
Ingredients:
- 8 jalapeño peppers
- 4 oz cream cheese, softened
- ½ cup shredded cheese (Mexican Blend or a cheddar variety)
- ⅛ cup green onions
- ¼ cup panko bread crumbs
- ¼ tsp paprika
- ¼ tsp garlic powder
- ⅛ tsp chili powder
- ¼ tsp salt
- ⅛ tsp pepper
- spray oil
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
How to Make Jalapeño Poppers Milder
Jalapeños can vary quite a bit in heat, so no two batches are exactly the same. For milder jalapeño poppers, remove all of the seeds and the white membranes before filling the peppers. If you enjoy a little extra kick, leave some of the membranes intact. Larger, greener jalapeños also tend to be milder than smaller, fully ripened peppers.
Step-by-Step Directions:
Step 1: Wearing gloves, remove the stems from the jalapeños. Slice each pepper in half lengthwise and use a spoon to scoop out the seeds and membranes to your preferred spice level. Set the peppers aside while you prepare the filling.
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 onto pepper halves. Sprinkle crispy 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:
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.
🍋 Simply Made Suggestions:
- Choose larger jalapeños. They’re easier to fill and tend to cook more evenly than smaller peppers.
- Want less heat? Remove the seeds and white membranes before filling the peppers. The more you remove, the milder they’ll be.
- Wear gloves while prepping. Jalapeño oils can irritate your skin and are definitely something you don’t want in your eyes. Toss the seeds and membranes in the trash instead of the garbage disposal. We like to catch most of them inside the gloves before throwing them away.
- Customize the filling. Swap the cheddar for Pepper Jack or stir in a little cooked, crumbled bacon for a smoky twist.
- Lightly spray the tops with oil. It helps the panko breadcrumbs turn golden brown and crispy in both the oven and air fryer.
🌶️ Before You Go…
If you’re planning a game day party, holiday gathering, or backyard get-together, don’t stop with the jalapeño poppers. We have everything from cheesy dips and sliders to meatballs and crowd-pleasing appetizers in our Party Food Recipes roundup. It’s the easiest way to build a menu your guests will actually be excited about.
Jalapeño Poppers (Oven or Air Fried)
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
- 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.
- 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.
- Spread cheese mixture onto 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.
- 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:
- 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
- Wear gloves when handling jalapeños.
- Remove the seeds and membranes for a milder popper.
- Spray the panko lightly with oil for the crispiest topping.
- Try Pepper Jack or cooked bacon for an easy variation.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
