Appetizers · ALWAYS FREE
Baked cheddar jalapeño poppers
Halved jalapeños filled with cream cheese and cheddar, then baked with a thin buttery breadcrumb topping.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Let cream cheese soften about 15 minutes while preparing peppers. Heat oven to 400 F /205 C. Wearing food-safe gloves, halve peppers lengthwise and remove stems, seeds and white membranes; weigh about 6 ½ oz (180 g) prepared edible halves. Avoid touching eyes and wash hands and tools afterward.
- Mix cream cheese, cheddar, garlic powder and chives until evenly combined. Divide all filling among the 12 halves, smoothing it into each cavity without a tall mound.
- Mix all melted butter with breadcrumbs. Divide the complete crumb mixture evenly over the filling, pressing lightly to adhere.
- Arrange halves filling-side up on a parchment-lined metal tray, using no extra grease. Bake 20–25 minutes until peppers are tender enough to pierce and topping is golden. If crumbs darken first, tent loosely with foil and continue until peppers soften.
- Stand 10 minutes before serving 2 halves per portion; the cheese center stays hot. Removing membranes reduces some heat but does not guarantee mild peppers. Refrigerate within 2 hours, use within 3–4 days and reheat to 165 F /74 C.
Estimated nutrition
Per serving · 1 of 6- Calories
- 157 kcal
- Protein
- 4.5 g
- Total carbohydrate
- 7.1 g
- Total fat
- 12.6 g
- Total sugars
- 2.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Six portions of two similarly sized halves with equal filling/topping. Contains milk and wheat; vegetarian cheese and crumb labels required. No dip, bacon or garnish outside ingredients included.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Baked cheddar jalapeño poppers: raw edible jalapeño pepper halves; full-fat cream cheese made with vegetarian ingredients; cheddar made with vegetarian enzymes; plain fine dry breadcrumbs with vegetarian ingredients; unsalted butter; garlic powder; fresh chives. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
