Perfect for a game day spread or easy party app.
These baked Jalapeño Poppers are stuffed with a creamy filling, topped with mozzarella cheese, and baked until they’re bubbly and golden. They’re incredibly easy to make and such a crowd pleasing snack, they’re always the first to go!
Why You’ll Love These!
When thinking through party appetizers whether for game day or really any event I’m hosting, I always look for several items on my menu that can be made in advanced.
Some items really are just that much better when you make and serve right away, but with these jalapeño poppers you’re not sacrificing any flavor or even presentation by making them ahead of time. Basically, they’re ideal for entertaining.
They’re also not spicy when you remove the seeds and membranes, so all your guests can enjoy them!
Two types of cheese help to round out this dish. I loooove mozzarella for the cheese pull, especially fresh! But the extra sharp cheddar in the filling really brings the flavor. Of course we had to sneak in a bit of bacon to give it a smokey and nostalgic edge!
Just look at the golden cheese, truly the best part! Can you tell my love for cheese?
Ingredients
Prep the jalapeños, mix your filling, stuff & bake!
Jalapeño Popper Ingredients
- cream cheese – softened!
- bacon – you could use store bought bacon bits or cook a few slices of bacon and crumble it yourself. I actually use the already cooked bacon that you store in the fridge, it breaks down great for this recipe and has a long life in the fridge
- jalapeños – i remove the seeds and membranes so they aren’t spicy, but you can absolutely keep some in if you want some heat
- green onions – adds great flavor, throw a few on top after baking for presentation
- fresh mozzarella cheese – worth finding the fresh block and shredding it! We use it both in the filling and for topping
- extra sharp cheddar – I like extra sharp cheddar so the flavor isn’t lost in the filling
- garlic powder
- onion powder
- black pepper
How to Make Jalapeño Poppers
- Prep the Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds and membranes.
- Make the Filling: In a mixing bowl, combine the softened cream cheese, bacon, green onions, mozzarella, extra sharp cheddar, and seasonings. Mix until smooth.
- Stuff the Peppers: Spoon the filling into each jalapeño half, filling them slightly heaped and arranging them filling side up in a baking dish.
- Add the Topping: Sprinkle the tops with the remaining shredded mozzarella.
- Bake: Bake until the jalapeños are tender and the cheese is bubbly. Broil for additional color.
When to Serve Jalapeño Poppers
Jalapeño Poppers are perfect for:
- game day apps – think Super Bowl!
- party apps – New Year’s Eve, Thanksgiving, Easter, housewarming parties
- dinner side – great alongside grilled foods!
- potlucks – easy to prep in advance
- tailgates
These would go great alongside BBQ Pulled Pork Sliders.
How to Make Jalapeño Poppers Ahead of Time
Assemble through Step 7 – stuffing the peppers and sprinkling the top with mozzarella. Cover tightly in plastic wrap and refrigerate up to 24 hours in advance.
When you’re ready to bake, remove the plastic wrap and make 15-20 minutes until the edges are bubbly. Broil for extra color!
Equipment I Use to Make Jalapeño Poppers
- Pie Dish – I used a pie dish for presentation
- Mixing Bowls – stainless steel mixing bowls are incredibly versatile
Frequently Asked Questions
Can I make jalapeño poppers ahead of time?
Yes! Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed just before serving.
How do I store and reheat the leftovers?
Store leftover jalapeño poppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer until warmed through.
Can I leave out the bacon?
Yes, you can leave out the bacon. It will be a more cheese forward jalapeño popper.
Print
Easy Jalapeño Poppers
- Total Time: 45 minutes
- Yield: 20 jalapeño poppers 1x
Ingredients
- 8 oz cream cheese, softened
- ¼ cup bacon bits/chopped & cooked bacon, about 3 slices
- 10 jalapeños, halved lengthwise and seeded
- 3 green onions, sliced
- 1½ cups fresh mozzarella cheese (6 oz), shredded and divided
- ¾ cup extra sharp cheddar (3 oz), shredded
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Slice 10 jalapeños in half lengthwise, removing the seeds and membranes.
- In a mixing bowl, combine 8 oz softened cream cheese, ¼ cup cooked, chopped bacon, 3 sliced green onions, ¾ cup of the shredded mozzarella, ¾ cup shredded extra sharp cheddar, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and black pepper to taste.
- Spoon the filling into each jalapeño half, filling them slightly heaped. Place them filling side up in a 9×13 baking dish.
- Sprinkle the remaining ¾ cup shredded fresh mozzarella over the tops.
- Bake for 15-20 minutes, until the peppers are tender, the cheese is melted, and the edges are bubbly. Broil for 1-2 minutes for color.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
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