These Spicy Jalapeno Poppers with Cream Cheese are the perfect quick snack when I’m craving something hot, cheesy, and satisfying. They’re easy to make, bursting with flavor, and ready in just 10 minutes. I love how they balance the creamy smoothness of cheese with the fiery bite of jalapeno. Whether it’s a party appetizer or a cozy evening treat, they always bring that crowd-pleasing kick.
Why You’ll Love This Recipe
I love how simple this recipe is—no complicated steps or fancy tools. I can throw it together in minutes and still get that amazing flavor payoff. The spicy jalapenos, creamy filling, and touch of golden crispness make these poppers impossible to resist. They’re also flexible: I can adjust the heat level, add extra cheese, or even give them a smoky twist. Quick, flavorful, and fun—everything I want in an appetizer.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 large jalapeno peppers
4 ounces cream cheese, softened
1/4 cup shredded cheddar cheese
1/4 teaspoon garlic powder
Pinch of salt
Pinch of black pepper
Optional: 1/4 cup breadcrumbs for topping
Directions
I preheat the oven to 400°F (200°C) so it’s nice and hot when I’m ready to bake.
I cut the 6 large jalapeno peppers in half lengthwise and scoop out the seeds and membranes. For a milder version, I remove everything inside.
In a small bowl, I combine 4 ounces of softened cream cheese, 1/4 cup of shredded cheddar cheese, 1/4 teaspoon of garlic powder, a pinch of salt, and a pinch of black pepper. I mix until the filling is smooth and creamy.
I spoon the filling evenly into each jalapeno half, making sure they’re nicely packed.
If I want a bit of crunch, I sprinkle about 1/4 cup of breadcrumbs on top.
I place the stuffed jalapenos on a baking sheet and bake for 8–10 minutes, until the filling is bubbly and just starting to brown.
I let them cool for a couple of minutes before serving—they’re hot, creamy, and absolutely delicious.
Servings and Timing
This recipe makes about 12 popper halves, enough for 4–6 appetizer servings.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Variations
I like experimenting with flavors to keep things interesting:
Cheesy Twist: I mix in a bit of mozzarella or pepper jack cheese for extra melt and depth.
Smoky Heat: A pinch of smoked paprika or cayenne pepper in the filling adds a rich, spicy note.
Grilled Version: I sometimes grill the stuffed jalapenos instead of baking them—they get a smoky char that’s fantastic.
Crunchy Top: Instead of breadcrumbs, I use crushed tortilla chips for a fun and crispy finish.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the refrigerator for up to 2 days. To reheat, I bake them at 350°F (175°C) for about 5–7 minutes until warmed through and slightly crisp. If I’m in a rush, I microwave them for 20–30 seconds, though they come out softer that way.
FAQs
How can I make these poppers less spicy?
I remove all seeds and membranes for a milder version. Using smaller jalapenos also reduces the heat level.
Can I make them ahead of time?
Yes, I often stuff the jalapenos a few hours in advance, cover them, and refrigerate until I’m ready to bake.
What can I use instead of cream cheese?
Softened goat cheese or thick Greek yogurt works, though cream cheese gives the best creamy texture and flavor.
Can I air fry these jalapeno poppers?
Yes, I air fry them at 375°F (190°C) for 7–8 minutes until golden and bubbly.
How do I make them spicier?
I leave a few seeds in the jalapenos or mix in a pinch of cayenne pepper for an extra fiery kick.
Conclusion
These Spicy Jalapeno Poppers with Cream Cheese are one of my favorite quick appetizers. I love how they combine heat, creaminess, and crunch all in one bite. With only a handful of ingredients and just 10 minutes of cook time, they’re the perfect snack for any occasion. Whether I’m hosting friends or just treating myself, these poppers always hit the spot—simple, spicy, and irresistibly delicious.
These Spicy Jalapeño Poppers with Cream Cheese are the perfect quick snack when you’re craving something hot, cheesy, and satisfying. They combine spicy jalapeños, creamy filling and a golden crisp or cheesy top—ready in about 10 minutes.
Ingredients
6 large jalapeño peppers
4 oz cream cheese, softened
¼ cup shredded cheddar cheese
¼ teaspoon garlic powder
Pinch of salt
Pinch of black pepper
Optional: ¼ cup breadcrumbs for topping
Instructions
Preheat oven to 400 °F (200 °C).
Cut the 6 jalapeños in half lengthwise and scoop out the seeds and membranes (remove all for milder heat).
In a small bowl, mix the softened cream cheese, shredded cheddar, garlic powder, salt and black pepper until smooth.
Spoon the cheese‑filling into each jalapeño half, filling evenly.
If using, sprinkle the breadcrumbs over the filled halves.
Place the stuffed jalapeños on a baking sheet and bake for 8–10 minutes, until the cheese is bubbly and just starting to brown.
Let them cool 1–2 minutes before serving—they’re best when warm, creamy and slightly crisp.
Notes
You can add extra cheese such as mozzarella or pepper jack for more melt and flavor.
For smoky heat, add smoked paprika or cayenne pepper to the filling.
To reduce mess and ooze, chill the filled peppers briefly before baking; that sets the filling slightly. :contentReference[oaicite:0]{index=0}
Use an air‑fryer at ~375 °F (190 °C) for 7–8 minutes as an alternative to baking.
Remove seeds and membranes for milder heat; leave seeds in if you like fiery poppers. :contentReference[oaicite:1]{index=1}
