Jalapeño Poppers Cream Cheese Cheddar
Easy Jalapeño Poppers Cream Cheese Cheddar with no breadcrumbs — fresh jalapeño halves filled with a tangy cream cheese, sharp cheddar, garlic, and smoked paprika mixture baked until hot, bubbly, and golden at the edges. Naturally gluten-free and ready in 30 minutes.
Equipment
- baking sheet
- wire rack
- parchment paper
- Hand mixer or fork
- Small spoon or piping bag
- Food-safe gloves
Ingredients
Jalapeño Poppers
- 12 fresh jalapeños, halved lengthwise and seeded uniform size for even cooking
- 8 oz full-fat block cream cheese fully softened to room temperature
- 1 cup sharp cheddar cheese, freshly shredded from a block for best melt
- 0.5 tsp garlic powder
- 0.25 tsp smoked paprika
- salt pinch, to taste
Optional Add-Ins
- 0.5 cup crispy bacon, finely crumbled optional, mix into filling or place on top
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and place a wire rack on top.
- Wearing gloves, halve each jalapeño lengthwise. Use a small spoon to scrape out all seeds and white membrane. Place cut-side up on the rack.
- Beat the fully softened cream cheese until completely smooth. Add the shredded cheddar, garlic powder, smoked paprika, and salt. Mix until fully combined.
- Spoon or pipe the filling generously into each jalapeño half, slightly overfilling each one.
- Optional: press a small strip of cooked bacon across the top of each filled pepper.
- Bake for 18 to 22 minutes until the filling is hot, bubbly, and golden at the edges.
- Optional: broil for 2 to 3 minutes for extra browning. Rest 3 to 5 minutes before serving.
Notes
Always wear gloves when handling jalapeños — capsaicin transfers to hands and eyes. Remove all seeds and membrane for mild poppers; leave some membrane for more heat. Use block cream cheese fully softened — not tub-style. Place on a wire rack for air circulation. Slightly overfill each pepper — the filling shrinks as it bakes. Rest 3 to 5 minutes before serving — filling is extremely hot straight from the oven.