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–+ servings
jalapeno poppers on a silver tray
Kate Ramos

Oven Baked Jalapeño Poppers Recipe With Cilantro Yogurt Dip

This baked jalapeño poppers recipe comes out crispy and golden brown on top, with a creamy cheesy filling tucked inside tender jalapeño peppers. The buttery Tajín breadcrumbs, sharp cheddar cheese, and smoky flavor make them one of my favorite game day recipes and the kind of appetizer people keep reaching for until the tray’s empty.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Jalapeño Recipes
Cuisine: Mexican-American
Calories: 213
Ingredients Method Nutrition Notes

Ingredients
  

Method
 

  1. Prep the jalapeños: Heat the oven to 400°F. Line a baking sheet with parchment paper. Cut the jalapeños in half lenghtwise and carefully cut out the seeds and membranes with a pairing knife, making sure not to poke through the flesh of the pepper. I like to loosen the seeds with the knife and then gently scoop them out with a small spoon. YouPro-tip: Wear gloves when de-seeding the peppers!
  2. The Filling: In a medium bowl, mix the 8 ounces cream cheese, 1 cup shredded cheddar, 1/4 cup sliced green onions, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 1/2 teaspoon kosher salt until smooth.
  3. The Crunch Factor: Melt the 2 tablespoons butter in a small skillet. Add the 1 cup panko and 1 teaspoon Tajín and stir to combine.
  4. Assemble: Stuff each jalapeño half with the cheese mixture (don't overfill, or they'll "leak" in the oven). You will have enough filling for at least 10 jalapeños but maybe 12 depending on how large the jalapeños are. Press the cheese side down into the Panko mixture to coat the top.
  5. Roast: Place poppers on the sheet pan, cheese-side up. Roast for 20-25 minutes until the peppers are tender and the Panko is golden brown.
  6. Blend the Dip: While the peppers roast, whisk together the dip ingredients until smooth.
  7. Serve: Serve the poppers hot with a drizzle of the dip or the dip on the side for dunking..

Nutrition

Serving: 1gCalories: 213kcalCarbohydrates: 6gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 55mgSodium: 258mgSugar: 2g

Notes

  1. Make Ahead: You can stuff the peppers up to 24 hours in advance. Store them in the fridge until ready to serve.
  2. Spice Level: If you want more heat, leave a few seeds in the cream cheese mixture. If you want zero heat, make sure every bit of the white membrane is scraped out of the pepper.
  3. The "Dip" Hack: If you’re short on time, stir a spoonful of jarred Salsa Verde into some sour cream for a 10-second version of the dip.
  4. Leftovers: Store leftover poppers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 8–10 minutes to bring back the crunch. The microwave works in a pinch but the breadcrumbs will soften.

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