Baked Jalapeno Poppers Recipe

Jalapenos: Fresh, firm, and vibrant peppers that bring the heat and flavor to the dish.

Cream cheese: Softened to mix easily with other ingredients, providing a creamy base.

Shredded cheddar cheese: Adds a sharp, cheesy flavor that complements the cream cheese.

Garlic powder: Enhances the flavor with a subtle garlic taste.

Onion powder: Adds a mild onion flavor to the cheese mixture.

Panko breadcrumbs: Japanese-style breadcrumbs that create a light, crispy topping.

Melted butter: Helps the panko breadcrumbs adhere to the jalapenos and adds richness.

When preparing the jalapenos, make sure to wear gloves to avoid any irritation from the capsaicin. To ensure the cream cheese mixture is evenly distributed, use a small spoon or a piping bag. For an extra crispy topping, lightly toast the panko breadcrumbs in a dry skillet before mixing them with the melted butter. This will give your jalapeno poppers an added layer of crunch and flavor.

• jalapenos - Substitute with mini bell peppers: Mini bell peppers provide a milder heat and similar size, making them a good alternative for those who prefer less spice.

• cream cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture, which can add a unique twist to the poppers.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the other ingredients.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic provides a more robust and aromatic flavor compared to garlic powder.

• onion powder - Substitute with finely chopped green onions: Green onions add a fresh and slightly pungent taste, enhancing the overall flavor profile.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a similar crunchy texture and can be a gluten-free alternative.

• melted butter - Substitute with olive oil: Olive oil provides a healthier fat option and adds a subtle flavor to the breadcrumbs.

• Allow the jalapeno poppers to cool completely after baking. This ensures they maintain their structure and don't become soggy when stored.
• Place the cooled jalapeno poppers in an airtight container. If stacking them, use parchment paper between layers to prevent sticking.
• Store the container in the refrigerator for up to 3-4 days. This keeps the cream cheese filling fresh and the panko breadcrumbs crispy.
• For longer storage, freeze the jalapeno poppers. Arrange them in a single layer on a baking sheet and place in the freezer until fully frozen. This prevents them from sticking together.
• Once frozen, transfer the jalapeno poppers to a freezer-safe bag or container. Label with the date and store for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen jalapeno poppers on a baking sheet and bake for 15-20 minutes, or until heated through and the tops are crispy.
• Alternatively, reheat refrigerated jalapeno poppers in the oven at 375°F (190°C) for 10-15 minutes. This helps retain their crispy texture.
• Avoid microwaving as it can make the panko breadcrumbs soggy and the jalapeno poppers less enjoyable.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the leftover baked jalapeno poppers on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent the panko breadcrumbs from getting too dark.
  4. Bake for about 10-15 minutes, or until the cream cheese filling is heated through and the tops are crispy again.
  5. Remove the foil for the last 5 minutes if you want extra crispiness.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the jalapeno poppers in a single layer in the air fryer basket.
  3. Heat for 5-7 minutes, or until the filling is warm and the panko breadcrumbs are crispy.

• Microwave Method:

  1. Place the leftover poppers on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are warming evenly.
  4. Note: This method may not keep the panko breadcrumbs as crispy as the oven or air fryer methods.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the jalapeno poppers in the skillet, filling side up.
  4. Cover the skillet with a lid and heat for about 5-7 minutes, or until the filling is warmed through.
  5. Remove the lid for the last 2 minutes to help crisp up the panko breadcrumbs.

• Oven: Used to bake the jalapeno poppers at the required temperature of 400°F (200°C).

• Mixing bowl: Essential for combining the cream cheese, shredded cheddar cheese, garlic powder, and onion powder.

• Spoon: Handy for filling each jalapeno half with the cheese mixture.

• Baking sheet: Needed to place the filled jalapenos on for baking.

• Knife: Used to halve and seed the jalapenos.

• Cutting board: Provides a safe surface for halving and seeding the jalapenos.

• Small bowl: Useful for mixing the panko breadcrumbs with the melted butter.

• Measuring spoons: Required to measure out the garlic powder and onion powder accurately.

• Measuring cup: Needed to measure the shredded cheddar cheese and panko breadcrumbs.

• Microwave or small saucepan: Used to melt the butter for the breadcrumb mixture.

Prepare the filling: Mix the cream cheese, shredded cheddar cheese, garlic powder, and onion powder in advance and store it in the fridge.

Pre-cut jalapenos: Halve and seed the jalapenos ahead of time and keep them in an airtight container.

Use a piping bag: Fill a piping bag with the cheese mixture to quickly and neatly fill the jalapeno halves.

Pre-mix breadcrumbs: Combine the panko breadcrumbs and melted butter beforehand and store in a sealed container.

Batch baking: Line multiple baking sheets so you can bake all the jalapeno poppers at once.