Cheesy, spicy stuffed jalapeño poppers are the perfect appetizer for your game day menu. A tavern-inspired favorite, these irresistible poppers feature halved jalapeños stuffed with cream cheese, bacon, and Monterey Jack cheese, all baked to crispy perfection. Fire up your oven for these spicy bite-sized Crispy Stuffed Panko Jalapeño Poppers.
Cheer on your favorite sports team as you enjoy a tray of cheesy, crispy stuffed jalapeño poppers. Jalapeño poppers are simple to make and come together easily. We use a GoodCook® Crispy Baking Pan to get the poppers nice and crispy on the outside, minus the grease. The GoodCook® Crispy Baking Pan features a non-stick PFOA-free pan with an oven-safe wire rack that fits perfectly inside the rim of the pan. It’s dishwasher safe, and we love how easy it is to clean up!
How to Make Jalapeno Poppers
- Preheat oven to 350°F.
- Cut the bacon into quarter-inch pieces and add to a hot GoodCook® Cast Iron Skillet. Cook bacon until crispy, drain the grease, and set the bacon aside.
- In a small GoodCook® Mixing Bowl, combine the cayenne pepper, chili powder, smoked paprika, ground black pepper, and salt. Set aside.
- In another GoodCook® Mixing Bowl, add the softened cream cheese, bacon, and Monterey Jack cheese, mixing well.
- For the dredging station, set up three GoodCook® Mixing Bowls: adding all-purpose flour to one bowl, two whisked eggs and milk in another bowl, and the seasoned panko breadcrumbs to the third bowl.
- Add 2 ½ teaspoons of the spice mixture to each of the dredging bowls, mixing well.
- Fill each jalapeño half with 1 tablespoon of the cream cheese mixture, spreading the filling from end to end.
- Taking one stuffed jalapeño pepper at a time, dredge it in the flour, dip it into the egg and milk mixture, then dredge it in the panko breadcrumb mixture. Repeat until all of the jalapeños are coated.
- Place the jalapeños on the crisper cut side up and bake until the filling is a bit runny and the panko topping is golden brown, about 30 minutes.
- Serve the baked jalapeños with cool ranch or blue cheese dressing.
Tips for Making the Perfect Batch of Jalapeño Poppers
- Wear meal prep gloves to cut the jalapeños if you want to avoid transferring the spice to your skin.
- Use a teaspoon to easily remove the seeds and membrane from the jalapeño halves.
- If you want more color on your panko, turn the oven setting to broil for the last 5 minutes of the cooking time.
- If spicy isn’t your thing, remove either the cayenne pepper, chili powder, or both from the recipe.
Gameday snacking is perfectly delicious with the GoodCook® line of cookware and kitchen accessories. We use a set of GoodCook® Mixing Bowls to prep the jalapeños for this recipe and fry up the bacon in a GoodCook® Cast Iron Skillet. When it comes to crisping up the potato skins, the GoodCook® Crispy Pan is perfect for getting the outside crispy while keeping the inside gooey and cheesy.
The whole family will love this tasty appetizer. Are you ready to get cooking?
Make and Share
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Crispy Stuffed Panko Jalapeno Poppers
- 12 small to medium jalapeño peppers. Halved lengthwise, stems, seeds and membranes removed
- 6 oz. cream cheese, room temp
- 1.5 cups shredded Monterey Jack cheese
- 6 pieces bacon.
- 1/2 teaspoon cayenne (optional)
- 1/4 teaspoon chili powder (optional)
- 1 tablespoon smoked paprika
- 1 tablespoon ground black pepper
- 1/2 tablespoon salt
- 2 large eggs
- 1/2 cup milk
- 1 1/2 cup panko bread crumbs
- 1/2 cup all-purpose flour
- 1 teaspoon dried chives
- Preheat oven to 350F.
- Cut the bacon to ¼” pieces and add to a hot pan. Cook bacon down until crispy, remove from grease and set aside.
- Mix the cayenne, chili powder, smoked paprika, ground black pepper, and salt. Set Aside.
- In a mixing bowl, add your softened cream cheese, bacon, and Monterey Jack cheese and mix well.
- You will need three bowls to set up your dredging station.
- Bowl one: add the all-purpose flour
- Bowl two: mix eggs and milk.
- Bowl three: panko and dried chives.
- Add 2 ½ teaspoons of your spice mixture to each of the bowls. Make sure you mix well.
- Grab a jalapeño half, fill with 1 tablespoon of your cream cheese mixture. Make sure you spread the filling from end to end. Continue this step until all jalapeños are filled.
- One jalapeño at a time, dredge in the flour, dip into the egg & milk mixture, and finally dredge in the panko, repeating this process if you need to. Do this until all the jalapeños are coated.
- Cut side up place on your crisper and bake until the filling is a bit runny and the panko is golden brown, this should take about 30 minutes.
- Using a teaspoon will easily remove seed and membrane from jalapeño halves.
- If you want a bit more color on your panko, use the last 5 minutes of the cook time with your oven set on broil.
- If not a fan of spicy poppers, remove either the cayenne or chili powder or both.