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Crispy Stuffed Panko Jalapeno Poppers

Yields 24 pieces     adjust servings


  • 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


  1. Preheat oven to 350F.
  2. Cut the bacon to ¼” pieces and add to a hot pan.  Cook bacon down until crispy, remove from grease and set aside.
  3. Mix the cayenne, chili powder, smoked paprika, ground black pepper, and salt.  Set Aside.
  4. In a mixing bowl, add your softened cream cheese, bacon, and Monterey Jack cheese and mix well.
  5. You will need three bowls to set up your dredging station.
  6. Bowl one: add the all-purpose flour
  7. Bowl two: mix eggs and milk.
  8. Bowl three: panko and dried chives.
  9. Add 2 ½ teaspoons of your spice mixture to each of the bowls.  Make sure you mix well.
  10. 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.
  11. 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.
  12. 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.

Recipe Notes


  • 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.
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