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A handheld smartphone photo of Creamy Jalapeño Poppers arranged on a white ceramic plate over a light wood background.

Creamy Jalapeño Poppers with Blistered Skins and Toasted Panko

These Creamy Jalapeño Poppers feature vibrant, blistered green peppers filled with a rich blend of cream cheese and sharp cheddar, topped with a golden-brown toasted panko crust for the ultimate crunchy, spicy handheld appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 poppers
Course: Appetizer, Snack
Cuisine: American, Tex-Mex
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Popper Ingredients
  • 12 large jalapeños halved and de-seeded
  • 1 tbsp (15ml) olive oil for coating peppers
  • 8 oz (225g) cream cheese softened to room temperature
  • 1 cup (115g) sharp yellow cheddar freshly shredded
  • 1/2 tsp (3g) garlic powder
  • 1/2 cup (30g) panko breadcrumbs toasted until golden
  • 2 tbsp (6g) fresh chives finely chopped
  • 1/2 tsp (1g) red pepper flakes

Equipment

  • 1 Baking Sheet Large rimmed sheet
  • 1 Parchment Paper For non-stick cleanup
  • 1 Small skillet For toasting panko

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Halve jalapeños lengthwise and remove seeds. Toss with olive oil and a pinch of salt until the vibrant green skins are lightly coated.
  2. In a bowl, combine softened cream cheese, shredded yellow cheddar, and garlic powder until a thick, uniform mixture forms.
Assembly
  1. Fill each jalapeño half with the cheese mixture. Press the cheese-side firmly into the toasted panko breadcrumbs until encrusted.
  2. Arrange on a baking sheet. Bake for 18-22 minutes until skins are charred and blistered and the topping is golden-brown.
Finishing
  1. Remove from oven, let set for 5 minutes, then garnish with fresh chives and red pepper flakes before serving.

Notes

Ensure the cream cheese is fully softened for a smooth filling.
For maximum crunch, lightly toast the panko in a pan with a drop of oil before topping the poppers.