Spicy Jalapeno Poppers Cream Cheese (Print version)

Crispy baked peppers stuffed with cheesy, herbed filling. A spicy, golden appetizer perfect for any gathering.

# What you need:

→ Peppers

01 - 8 large fresh jalapeño peppers

→ Cheese Filling

02 - 7 oz cream cheese, softened
03 - 2.5 oz sharp cheddar cheese, grated
04 - 1 spring onion, finely chopped
05 - 1 clove garlic, minced
06 - 1 tbsp fresh cilantro, chopped
07 - 1/2 tsp smoked paprika
08 - 1/4 tsp salt
09 - 1/4 tsp black pepper

→ Coating

10 - 1/2 cup gluten-free or regular breadcrumbs
11 - 1 tbsp olive oil

# Directions:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Slice jalapeños in half lengthwise. Carefully remove seeds and membranes using gloves for safety.
03 - In a medium bowl, mix cream cheese, cheddar, spring onion, garlic, cilantro, smoked paprika, salt, and black pepper until well combined.
04 - Fill each jalapeño half generously with the cheese mixture, smoothing the top.
05 - Combine breadcrumbs with olive oil in a small bowl. Sprinkle evenly over the filled jalapeños for extra crunch.
06 - Arrange the stuffed jalapeños on the prepared baking sheet.
07 - Bake for 18 to 20 minutes, or until the filling is bubbly and breadcrumbs are golden.
08 - Allow to cool for 5 minutes before serving.

# Expert advice:

01 -
  • They come together in under an hour and taste like you spent way more time than you did.
  • The contrast between the cool, creamy filling and the crispy, spicy pepper is genuinely addictive.
  • One batch disappears faster than you'd expect, which is always a good sign.
02 -
  • Don't skip removing the seeds if you want a balanced heat level; those white membranes pack most of the capsaicin and can make the poppers uncomfortably spicy.
  • If your cream cheese is cold straight from the fridge, your filling will be lumpy and uneven. Always let it soften first.
03 -
  • Use parchment paper on your baking sheet so the filling doesn't stick and cleanup is effortless.
  • If the filling starts leaking out during baking, your peppers were likely too thin-walled; choose the meatiest jalapeños next time for better structural integrity.

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