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Baked jalapeno poppers on plate with a white dipping sauce.

Crispy Baked Jalapeno Poppers

Scrumptious baked jalapeno poppers with crunchy tops and a delicious creamy filling made with bacon bits, two types of cheese and onions.
Course Appetizer
Cuisine American
Keyword baked jalapeno poppers, jalapeno poppers
Prep Time 30 minutes
Cook Time 25 minutes
Preparing bacon 15 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 550kcal
Author Victor


  • 8 jalapeno peppers large; or 10-12 smaller jalapenos

For the filling

  • 2 cups sharp cheddar shredded; about 1/2 lb
  • 8 oz cream cheese half a package
  • 6 bacon strips
  • 1/3 cup sliced green onions
  • 1/3 cup chopped white onion

For the topping

  • 1/4 cup seasoned bread crumbs
  • 1/4 cup grated Parmesan cheese


  • Preheat oven to 400F.

To make bacon bits

  • Spread the bacon slices on a baking sheet lined with foil. Bake for 15 minutes, transfer to a plate lined with paper towels to remove excess grease. Let cool for a few minutes then chop with a large kitchen knife.
    Bacon slices on a baking sheet lined with foil, ready for baking.

To make jalapeno poppers

  • Rinse the peppers, slice in half, remove the membranes and the seeds.
  • Collect the ingredients for the stuffing: cream cheese, chopped green and white onions, chopped bacon and shredded cheddar cheese.
    Ingredients for baked jalapeno poppers stuffing.
  • In a medium bowl, mix together the cheeses, the onions, and the bacon bits.
    Mixed stuffing for jalapeno poppers in a stainless steel bowl.
  • Stuff jalapeno pepper halves. The stuffing can stick out a little.
    Raw stuffed jalapeno peppers on a plate.
  • Prepare the dredging mix by combining seasoned bread crumbs with an equal amount of grated Parmesan cheese on a plate or a shallow bowl.
  • Dredge the stuffing side in the mix. Gently press on it to ensure the mix sticks well.
    Stuffed raw jalapeno peppers dredged in bread crumb and Parmesan cheese mix in a shallow bowl.
  • Transfer the peppers to a baking sheet, stuffed side up. Sprinkle the remaining dredging mix on top of the peppers.
    Stuffed jalapeno peppers, dredged in bread crumbs and Parmesan cheese mix, on a baking sheet.
  • Bake on the third rack from the top (about 8-10 inches from the top) for 20 minutes or until the tops start to brown and the filling has melted.
  • Turn on the broiler and cook on high with the oven door half-way open for about 3-5 minutes or until the tops are well-browned. Keep an eye on the poppers at all times as they will brown very quickly. Some will brown faster than others so have long tongs handy to remove them or move away from under the heating element as soon as they are ready.
    Well-browned under a broiled baked jalapeno poppers on a baking sheet.
  • Serve the poppers hot, on their own or with your favorite dipping sauce.


Calories: 550kcal | Carbohydrates: 12g | Protein: 26g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 139mg | Sodium: 937mg | Potassium: 323mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1780IU | Vitamin C: 35.7mg | Calcium: 558mg | Iron: 1.3mg