Baked Jalapeno Poppers
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Baked Jalapeno Poppers


  • 12 fresh jalapeno peppers
  • 6 ounces cream cheese, softened to room temperature
  • 1 1/2 cups shredded Pepper Jack cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 6 slices bacon, cooked crisp and crumbled
  • 1 cup panko crumbs, or cracker crumbs
  • 2 tablespoons melted butter


  1. Preheat oven to 350 degrees. Cut jalapeno peppers in half horizontally; using a small spoon, remove the seeds and membrane. In a mixing bowl, combine cream cheese, Pepper Jack cheese, ground cumin and garlic powder. Stir in the crumbled bacon. Stuff each pepper half with the cream cheese mixture, and place onto a lightly greased baking sheet. In a bowl, combine panko crumbs with melted butter; sprinkle mixture evenly over the top of each stuffed pepper. Bake in preheated oven for 20 to 30 minutes, or until filling is warm and crumb topping is lightly browned.