Jalapeno Popper Recipe

Soften cream cheese

Remove cream cheese from refrigerator 20–30 minutes before starting so it softens. If short on time, microwave in a microwave-safe bowl for 10–12 seconds until just softened but not melted.

Mix cheeses and seasonings

In a medium bowl, use a spatula to combine softened cream cheese, shredded cheddar, shredded Monterey Jack, garlic powder, onion powder, salt, and black pepper until smooth and homogenous.

Fold in bacon and cilantro

Stir in the finely chopped cooked bacon and optional chopped cilantro until evenly distributed. Taste and adjust salt/pepper if necessary. Cover and refrigerate while preparing jalapeños if mixture becomes too soft.

Preheat oven (or air fryer)

Preheat oven to 400°F (200°C). If using an air fryer, preheat to 375°F (190°C). Line a baking sheet with parchment paper or lightly oil the air fryer basket.

Prepare peppers

Wearing gloves (recommended), wash and dry jalapeños. Slice each jalapeño in half lengthwise and use a small spoon or melon baller to scrape out seeds and membranes. Leave some ribs if you want more heat; remove all for milder poppers.

Fill peppers

Using a small spoon or piping bag, fill each jalapeño half with the cheese-bacon mixture, mounding slightly but not overflowing. Press the filling to compact and remove excess.

Brush with oil

Lightly brush the exterior of each filled jalapeño with the teaspoon of vegetable oil to promote browning.

Set up breading station

Place flour in a shallow bowl. In a second bowl, whisk eggs with milk. In a third bowl, combine panko, cornmeal, salt, and pepper.

Coat jalapeños

If using breading: dredge each filled jalapeño half in flour, shaking off excess; dip into the egg wash; then press into the panko mixture to coat evenly. Place seam-side up on the prepared baking sheet. For extra-secure coating, repeat egg and panko steps for a double layer.

Bake or air-fry

Bake in the preheated 400°F (200°C) oven for 18–22 minutes, or until the filling is bubbly and the panko is golden brown. If using an air fryer at 375°F (190°C), cook in a single layer for 8–12 minutes, checking at 8 minutes until golden and cooked through. If not breading, bake 12–15 minutes until the cheese is bubbly and the jalapeños are blistered.

Rest

Let the poppers rest on the baking sheet for 3–5 minutes to firm up; filling will be very hot right out of the oven.

Garnish and serve

Transfer to a serving platter and garnish with additional chopped cilantro if desired. Serve warm with dipping sauces such as ranch, blue cheese, or a spicy mayo.