Jalapeño Poppers with Panko

(from desert.rose32’s recipe box)

Categories: Appetizers


  • 32 jalapeno peppers
  • 16 oz (227g) cream cheese, softened
  • 10 oz (142g) sharp cheddar or Colby, shredded
  • 12 oz (170g) bacon, cooked until crisp and crumbled (use veggie bacon for vegetarian)
  • 6 tablespoons chives finely chopped
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • Liquid smoke to taste
  • Smoked paprika to taste
  • 1 cup (45g) Panko bread crumbs
  • 4 tablespoons (28g) butter, melted (see alternative option in instructions)


  1. Preheat the oven to 400° F with the rack in the middle.

  2. Slice the jalapenos in half lengthwise, keeping the stem intact. Scrape out the inner membranes and seeds. Wear gloves to avoid oils getting under nails.

  3. In a bowl, combine cream cheese, cheddar, crumbled bacon, chives, garlic powder, salt, and pepper. Include any desired mix ins as well.

  4. Spoon the cheese mixture into the jalapeno halves. Place on a baking pan.

  5. Melt the butter in a pan over medium heat. Add the panko bread crumbs and sauté until golden. (It will brown slightly more in the oven). Sprinkle the panko over the cheese filled jalapeños. Alternatively, you can skip the butter completely and add panko to cheese filled jalapeños and lightly spray with cooking spray.

  6. Bake until golden brown and the cheese is bubbly and melted, about 20 minutes.

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