Oven Baked Jalapeño Poppers (Print-Friendly Version)
Jalapeños stuffed with creamy cheese, bacon, and crunchy panko, baked until golden for a tasty bite.
# Ingredients:
→ Main Ingredients
01 -
8-10 jalapeños
02 -
8 oz goat cheese chèvre or cream cheese
03 -
⅓ cup sour cream
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¼ tsp coarse salt
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¼ tsp black pepper
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1 tsp onion powder
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2 tsp garlic powder
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¼ cup panko breadcrumbs (optional)
09 -
⅓ cup green onions, chopped (reserve some for garnish)
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4 tbsp buffalo sauce (optional)
11 -
⅓ cup cooked bacon, about 6 pieces (optional)
# Steps:
01 -
Set oven to 375ºF. Cut jalapeños in half vertically and scoop out seeds and white flesh. Discard the insides and wash hands thoroughly.
02 -
In a small bowl, mix sour cream, half of the green onion, seasonings, and goat cheese (or cream cheese) until well combined.
03 -
Line a baking sheet with parchment paper. Fill each jalapeño half with the cheese mixture. Optionally dip them in panko or sprinkle panko breadcrumbs on top.
04 -
Bake for 15-20 minutes or until panko and jalapeños are slightly browned and softened.
05 -
Sprinkle jalapeños with remaining green onions and optional crumbled bacon and buffalo sauce. Serve and enjoy.
# Notes:
01 -
Wash your hands after handling raw jalapeños to avoid irritation.
02 -
To make this recipe low-carb, omit the panko breadcrumbs.
03 -
Store leftovers in an airtight container in the fridge for up to 4 days.