Ingredients
- 12 cream cheese, softened
- 8 oz cream cheese, softened
- 1 cup shredded cheddar or Mexican blend cheese
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- Optional: ½ cup cooked sausage, crumbled (for extra protein)
- 1/2 cup panko breadcrumbs
- tbsp melted butter
- Optional: chopped fresh cilantro for garnish
Method
Prep the jalapeños
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Slice jalapeños in half lengthwise and scoop out the seeds and membranes with a spoon. (Wear gloves if you have sensitive skin.)
Make the filling
- In a bowl, mix cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper until well combined. Fold in cooked sausage if using.
Stuff and top
- Spoon the cheese mixture into each jalapeño half, mounding it slightly. In a small bowl, mix panko breadcrumbs with melted butter, then sprinkle over the top of each popper.
Bake until golden
- Arrange poppers on the baking sheet and bake for 18-20 minutes, until the filling is bubbly and the breadcrumb topping is golden brown.
Serve warm
- Let cool for 5 minutes (they're molten hot straight from the oven), then garnish with cilantro if you want. Serve with ranch or sour cream for dipping.
Notes
Helpful Tips
- For milder poppers, use mini sweet peppers instead of jalapeños.
- Make ahead: stuff the jalapeños, cover, and refrigerate up to 24 hours before baking.
- Leftovers reheat well in the oven or air fryer. Skip the microwave or they'll get soggy.
- Add crumbled bacon on top before baking for extra flavor.