Jalapeño Poppers Recipe

Prepare peppers

Preheat oven to 400°F (200°C) if baking. Wearing gloves (optional), slice each jalapeño lengthwise and remove seeds and membranes with a small spoon to reduce heat. Rinse and pat dry. If you prefer milder poppers, remove all seeds; for more heat, leave a few.

Make filling

In a medium bowl, combine softened cream cheese, shredded cheddar, sliced green onions, garlic powder, smoked paprika, salt, and black pepper. Mix until smooth and thoroughly combined. Taste and adjust seasoning.

Stuff peppers

Using a small spoon or piping bag, fill each jalapeño half with the cream cheese mixture, slightly mounding the filling but not overfilling. Wipe any filling from pepper edges so they sit flat.

Optional bacon wrap

If using bacon, cut each bacon slice in half and wrap one half around each stuffed pepper, securing with a toothpick if needed. Place wrapped poppers seam-side down on a baking sheet lined with foil and a wire rack, or on a parchment-lined sheet.

Optional breading and bake

For crispy poppers: set up a breading station (flour, beaten eggs, panko). Dredge each stuffed pepper first in flour, shake off excess, dip in beaten egg, then press into panko until coated. Place coated poppers on a baking sheet. Lightly spray with cooking oil. Bake at 400°F (200°C) for 15–20 minutes until peppers are tender and breadcrumbs are golden, or 20–25 minutes if wrapped in bacon, until bacon is crisp and filling is heated through.

Grill or air-fry alternative

To grill: place poppers over medium indirect heat for 10–15 minutes until cheese is warm and peppers are charred. To air-fry: preheat to 375°F (190°C) and air-fry for 8–12 minutes (adjust time if bacon is used) until crisp and cooked through.

Finish and serve

Let poppers rest 3–4 minutes after cooking to firm up. Transfer to a serving plate and serve warm with the dill ranch on the side for dipping.

Whisk together mayonnaise, sour cream (or Greek yogurt), and buttermilk in a small bowl until smooth and slightly loose in consistency. Stir in chopped fresh dill, chives (or green onion), garlic powder, onion powder, lemon juice, salt, and black pepper. Taste and adjust salt, lemon, or dill as desired.

Chill the ranch in the refrigerator at least 15 minutes to allow flavors to meld. If you need it immediately, serve at once; longer chilling (up to 2 hours) improves flavor. Stir before serving.

Serve chilled ranch alongside warm jalapeño poppers for dipping.