Baked Cream Cheese Jalapeno Poppers Recipe

Jalapenos: These spicy peppers are the star of the dish, providing a fiery kick that balances well with the creamy filling.

Cream cheese: Softened to mix easily, this adds a rich, creamy texture to the filling.

Cheddar cheese: Shredded for easy mixing, it adds a sharp, tangy flavor to the filling.

Garlic powder: Adds a subtle, savory depth to the cheese mixture.

Onion powder: Enhances the flavor with a mild, sweet onion taste.

Breadcrumbs: Coats the filled jalapenos, giving them a crispy, golden-brown finish when baked.

To achieve an extra crispy texture on your jalapeno poppers, try using panko breadcrumbs instead of regular breadcrumbs. Panko breadcrumbs are lighter and flakier, which helps create a more satisfying crunch. Additionally, for a more even coating, lightly spray the jalapenos with cooking spray before dipping them into the breadcrumbs. This will help the breadcrumbs adhere better and result in a more uniform golden brown finish.

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

• cream cheese - Substitute with ricotta cheese: Ricotta cheese offers a similar creamy texture but with a slightly different flavor profile, making it a suitable replacement.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella 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 intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped green onions: Green onions add a fresh and slightly pungent flavor that can enhance the overall taste.

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

• Allow the jalapeno poppers to cool completely after baking. This prevents condensation, which can make them soggy.
• Place the cooled poppers in a single layer on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Freeze the baking sheet with the poppers for about 1-2 hours, or until they are solid. This step, known as flash freezing, helps maintain their shape and prevents them from sticking together.
• Once frozen, transfer the poppers to a resealable freezer bag or an airtight container. Label the bag or container with the date for easy reference.
• When ready to enjoy, preheat your oven to 375°F (190°C). Place the frozen poppers on a baking sheet and bake for 25-30 minutes, or until heated through and the tops are golden brown.
• For storing in the refrigerator, place the cooled poppers in an airtight container. They can be stored for up to 3 days.
• To reheat refrigerated poppers, preheat your oven to 375°F (190°C) and bake for 10-15 minutes, or until warmed through and crispy.
• Avoid microwaving the poppers as it can make the breadcrumbs coating soggy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the leftover jalapeno poppers on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Bake for 10-15 minutes or until they are heated through and the cheese is bubbly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the jalapeno poppers in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, checking halfway to ensure they are warming evenly.

• Microwave Method:

  1. Place the jalapeno poppers on a microwave-safe plate.
  2. Cover them with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking after the first minute to avoid overheating.

• Skillet Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the jalapeno poppers in the skillet, cut side up.
  3. Cover with a lid and heat for 5-7 minutes, until the cheese is melted and the poppers are warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the jalapeno poppers on the toaster oven tray.
  3. Heat for 10-12 minutes, or until the cheese is bubbly and the poppers are hot.

• Oven: To bake the jalapeno poppers at the required temperature of 375°F (190°C).

• Mixing bowl: To combine the cream cheese, cheddar cheese, garlic powder, and onion powder.

• Baking sheet: To place the filled and coated jalapenos for baking.

• Knife: To halve and seed the jalapenos.

• Spoon: To fill each jalapeno half with the cheese mixture.

• Measuring spoons: To measure out the garlic powder and onion powder.

• Measuring cup: To measure the shredded cheddar cheese and breadcrumbs.

• Cooling rack: To let the jalapeno poppers cool for a few minutes before serving.

Prepare the filling ahead: Mix the cream cheese, cheddar cheese, garlic powder, and onion powder the night before and store in the fridge.

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

Pre-coat breadcrumbs: Coat the filled jalapenos with breadcrumbs and place them on a baking sheet, then refrigerate until ready to bake.

Line the baking sheet: Use parchment paper or a silicone mat to line the baking sheet for easy cleanup.