Quick and Easy Baked Jalapeno Poppers

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There is something delicious about fresh vegetables from the garden. One of my favorite fresh vegetables is the jalapeno. I love the peppers baked, sauteed, fried, raw… and any other way you can prepare them. One of the simplest and most delicious jalapeno recipes is the popper. Although many people think of jalapeno poppers as a fried appetizer, I love baking them. Whether serving jalapeno poppers for dinner or a mid-afternoon snack, you will find deliciousness in each bite.

Please note anytime you are using jalapenos in a recipe, the dish will have spice. Removing the seeds from the peppers helps decrease the heat intensity, but peppers are not for the faint of heart.

Although pepper enthusiasts consider the jalapeno to be a mild pepper, if your palate is not accustomed to hot or spicy foods, you can easily need a glass of water nearby. It may be pure coincidence, but it seems to me that the larger the pepper, the milder the taste. However, those little jalapenos can pack a punch.

This baked jalapeno popper recipe is quick and easy. It is possible that you have the filling inside your fridge right now. They are great for taking to parties because they can be served at room temperature and still taste delicious. We take these little bursts of flavor to our annual family fiesta. I hope that you love this recipe as much as I do!

Baked Jalapeno Poppers

6-8 jalapenos

3-4 cups of shredded cheddar cheese

1- eight-ounce container of whipped cream cheese.

Preheat the oven to 500 degrees. Wash and dry the jalapeno peppers.

Chop the stems off the peppers and slice them into halves. Use a spoon and deseed the peppers. Be very careful when touching the peppers with your bare hands. The capsaicin in the peppers will burn your hands… and face… and arms… don’t ask me how I know! Gloves would be a great idea while handling. Set the peppers aside.

Add the container of whipped cream cheese into three-four cups of shredded cheese (add the cheddar cheese based on your flavor profile).

Mix the cheeses well. I find that smashing the mixture with a fork works better than using a mixing utensil.

Spoon the cheese mixture into the jalapeno halves.

Bake the poppers at 500 degrees for 20-25 minutes. I typically bake the poppers until the cheese is nice and brown on top. I always use a cookie scoop pan when baking my poppers because the peppers fit nicely on it (Check it out on Amazon).

Remove the poppers from the oven and serve while warm. Some people choose to wrap the poppers in bacon. However, I find that the poppers are delicious just as they are.

If you love a more intense flavor profile, you can substitute the jalapeno for a Scotch Bonnett or a habanero. Just be careful not to damage your stomach lining if you eat multiples.

Although poppers are delicious all year long, there is something extra special about making poppers with peppers straight from the garden. So whether you grow them yourself, purchase fresh peppers from a roadside stand, or a local farmer’s market, I hope you have the opportunity to enjoy!

What’s your favorite recipe from the garden? We would love to hear from you. Please drop us a line in the comment section below!

For other great appetizers, check out our simple recipes of Burrata and Crostini and Cowboy Caviar!