Recipe

Quick Jalapeño Poppers

Creamy, smoky, and just spicy enough. These oven-baked jalapeño poppers get crisp edges, melty centers, and a bacon finish without any deep-frying drama.

By Matt Campbell

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4.8

A baking sheet of golden-brown jalapeño poppers topped with crisp bacon and green onions, fresh from the oven

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If there is one party snack that disappears faster than you can say, “Wait, I only made one tray,” it is a jalapeño popper. You get the whole greatest-hits album in one bite: a crisp, toasty outside, a creamy cheese middle, and that pop of pepper heat that makes you reach back in for another. This version leans smoky and spicy thanks to a little smoked paprika and optional chipotle, and it is quick because we are baking, not frying.

These are weeknight-friendly, game-day-ready, and totally fine if yours end up a little lopsided. They will still be gone in five minutes.

Hands filling halved jalapeños with a creamy cheese mixture on a cutting board

Why It Works

Big flavor, minimal effort: cream cheese keeps things rich, sharp cheddar brings bite, and smoked paprika adds that barbecue-adjacent vibe.
Crisp edges without frying: a hot oven plus a quick broil at the end gives you golden tops and melty centers.
Spice you control: scrape the seeds and membranes for milder poppers, or leave a little in if you like living dangerously.
Less mess, more poppers: everything bakes on one sheet pan, so cleanup is basically a victory lap.

Pairs Well With

Storage Tips

Refrigerate: Store cooled poppers in an airtight container for up to 3 days.

Reheat (best method): Warm on a sheet pan in a 375°F oven for 8 to 12 minutes until hot and the tops re-crisp. An air fryer at 350°F for 4 to 6 minutes also works great.

Microwave (in a pinch): It will heat them, but the texture gets softer. If you microwave, finish with a quick toast in the oven or air fryer if you can.

Freezing: You can freeze baked poppers, but the peppers soften after thawing. If you do it anyway, freeze on a tray until solid, then bag them. Reheat from frozen at 375°F for 15 to 20 minutes.

Common Questions

How do I make jalapeño poppers less spicy?

Slice the jalapeños lengthwise and scrape out all the seeds and the pale inner membrane. That membrane is where most of the heat lives. Also, choose larger jalapeños, since they tend to be a little milder.

How do I make them spicier?

Leave a bit of membrane intact, add 1 to 2 teaspoons minced chipotle in adobo to the filling, or use pepper jack instead of cheddar.

Can I make these ahead?

Yes. You can assemble them up to 24 hours ahead, cover, and refrigerate. Add the panko topping right before baking so it stays crisp.

Why is my filling leaking out?

Usually it is one of three things: you overfilled the peppers, the filling got too warm and loose before baking, or the peppers are extra narrow. Pack the filling in level with the edges, chill the tray for 10 minutes if your kitchen is warm, and do not worry about a little cheese lava. That is the chef’s snack.

Do I have to use bacon?

Nope. It adds smoky crunch, but you can skip it or swap in finely chopped smoked almonds, crispy fried onions, or a pinch of extra smoked paprika for the vibe.

Should I wear gloves when handling jalapeños?

If you have them, yes. Pepper oils on your hands plus accidentally touching your eyes is a life lesson you only need once.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper or foil
Mixing bowl
Fork or rubber spatula
Small spoon for filling
Chef’s knife and cutting board
Optional: disposable gloves

I wanted to go to culinary school because I loved the idea of perfect technique, but real life taught me something better: the best food is the kind you actually make. Jalapeño poppers are my favorite example. They are not precious. They are a little chaotic, a little messy, and wildly satisfying. I started making them for friends because they feel like a guaranteed win, and now I keep them in my back pocket for any night that needs a spark. If you pull these out of the oven and the cheese is bubbling like it has something to say, you did it right.