Baked Jalapeño Poppers

These baked jalapeño poppers are beyond delicious! Save a few calories with this healthier version of the classic jalapeño popper. And just like the original these are filled with cream cheese, cheese and bacon!

Looking for more appetizer recipes? Try my hot mexican corn dip, salsa fresca, pretzels and beer cheese or pico de gallo.

This recipe was first published January 24, 2024.

Whenever I make these jalapeño poppers, they disappear off the plate! These poppers are such a crowd pleaser. Best part of all is that they are baked, not fried, so just a bit healthier.

You will love the creamy filling (cream cheese, bacon, green onions and cheese) mixed with the spice from the jalapeño.

They are super easy to make, the thing that will take the most time is scooping out the inside of the jalapeños. If you don't want all the spice to transfer to your hands then you can wear disposable gloves to do this part.

And no jalapeño popper is complete without dunking it in some ranch, you could use store bought or try my restaurant style ranch dressing recipe.

Jump to:

• Ingredients
• How To Make Baked Jalapeño Poppers
• Baked Jalapeño Poppers

Ingredients

• Jalapeños: You'll need 15 average size jalapeños. Obviously if you get some really big jalapeños the recipe will make less, and if you get really small jalapeños you'll need to make more. You see my point, right?
• Cream Cheese: Opt for a brick of the full fat cream cheese.
• Green Onions: Fresh green onions.
• Bacon: Buy bacon and cook it yourself, skip the pre made bacon bits.
• Cheese: This recipe calls for colby jack cheese but you could use whatever type of cheese you want. Pepper jack cheese would be delightful for extra heat.
• Garlic Powder: For flavor.

How To Make Baked Jalapeño Poppers

For the easiest way to combine the filling, use a hand mixer. Beat together the cream cheese, shredded cheese, green onions, garlic powder, chopped bacon, salt and pepper.

Clean the jalapeños. Cut them in half lengthwise trying to keep some of the stem on each piece. Use a spoon to remove the seeds and any white membrane.

Fill each jalapeño with cheese mixture so it's full.

Place the jalapeños on a baking sheet lined with parchment paper, in case any filling spills over.

Bake 20 minutes.

Once out of the oven, if any filling has spilled over, use a spoon to push it back into the jalapeño. Don't forget to make up a batch of ranch!