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Baked Cream Cheese Jalapeno Poppers

Rated as 4.62 out of 5 Stars
2

"After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year."
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Ingredients

35 m servings 116
Original recipe yields 12 servings (24 poppers)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
  2. Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
  3. Bake until the peppers are just tender, 20 to 30 minutes.

Footnotes

  • Cook's Note:
  • If you aren't a fan of taco seasoning, try stuffing the peppers with a mixture of cream cheese, mozzarella, and chopped pepperoni. Or try cream cheese, bleu cheese, and a bit of dry ranch dressing mix, or whatever sounds good to you!
  • They also keep quite well if baked for about 15 minutes and cooled before freezing on a baking sheet and then stored in resealable freezer bags. Bake frozen poppers for about 20 minutes.

Nutrition Facts


Per Serving: 116 calories; 9.9 3 4.1 31 205 Full nutrition

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Reviews

Read all reviews 18
  1. 26 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These were really great! (Tip: for the love of all things holy, WEAR GLOVES when making these are your hands will be on FIRE afterwards from handling the peppers. Tip#2, if you rub butter on you...

Most helpful critical review

I was excited to try this recipe but found it was overpowered by the jalapeño. I seeded the jalapeños most of the way (leaving a few seeds for spice) but they were too strong. Maybe it was that ...

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These were really great! (Tip: for the love of all things holy, WEAR GLOVES when making these are your hands will be on FIRE afterwards from handling the peppers. Tip#2, if you rub butter on you...

These were delicious! I used garden vegetable cream cheese, feta and monterey jack. My taco seasoning was chili powder and cumin. I baked them 30 minutes. The peppers were still tender and not...

I made these as written and fell in love. I took out the membranes and the seeds and regretted it. Once baked they weren't very hot to us. If you like hot, then leave those in for some added fla...

These were great! I used Herb and Garlic cream cheese, Asiago cheese and Panko bread crumbs. They cooked up perfect on parchment paper. Yum!

Perfect. Made with and without the bread crumbs. Used a bit less taco seasoning and added minced garlic, onion powder, clack pepper, and garlic powder. Simple, quick, loved these.

I was excited to try this recipe but found it was overpowered by the jalapeño. I seeded the jalapeños most of the way (leaving a few seeds for spice) but they were too strong. Maybe it was that ...

No changes. These had excellent flavor and we will make them again because they are so simple.

I used bacon bits instead of wrapping in bacon. I also used a little chipotle sauce in mix.

Delish!