4-Ingredient Mild Baked Jalapeño Poppers

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Closeup photo of a long white plate with delicious Jalapeño Poppers in two rows. About ten shown. They are all golden brown bread crumb topped in jalapeño boats cut lengthwise. This is a two bite appetizer!

Mild Baked Jalapeño Poppers are a flavorful, easy make-ahead appetizer. Your guests will also appreciate that they are not fried but every bit as delicious!

This recipe makes 24 poppers. I recently made them for a party and they were gone after just a few minutes. They’re made with four simple ingredients and bake up crispy on top and gooey in the middle after about 20 minutes in the oven.

The jalapeños in this Mild Baked Jalapeño Poppers recipe are mild! Yes, mild but with all the flavor so that all of your guests can enjoy them.

The secret to reducing the heat in the peppers is to boil the jalapeño halves in a large stockpot of water for about 10 minutes. I ran across this tip in the comments for another hot pepper recipe and it works perfectly every time! The heat in the peppers boils off leaving a mild-tasting jalapeño pepper.

The best thing about these appetizers is that you can make them ahead and pop them in the oven just before guests arrive. Serve them warm and make extra, they go fast!

Balance the savory with something sweet! Try my Easy Mini Cheesecakes Recipe that’s perfect for a crowd. Get the Recipe Here.

Vertical pinnable image of golden baked jalapeño poppers lined in two rows on a long white serving dish. Please pin this image to your Pinterest recipe boards to come back to this easy recipe later!
If you love this appetizer, Pin the image above to your Pinterest boards to come back to this recipe later!

4-Ingredient Mild Baked Jalapeño Poppers

Course

Appetizer

Prep Time

30 min.

Cook/bake time

20 min.

Servings

24

Here's What You'll Need

Large baking sheet
Large stock pot and medium sized mixing bowl
Parchment paper

INGREDIENTS

24 jalapeno peppers
8 ounces (softened) cream cheese
1 cup shredded sharp cheddar cheese
1/2 cup bread crumbs (I use italian seasoned)

Directions

1. Rinse and cut 12 jalapenos in half lengthwise. Scoop out all seeds and membranes. Handle carefully as not to get in your eyes.
2. In a pot of boiling water, boil the jalapeno halves for 10 minutes. Remove the jalapeno halves from the boiling water and set aside until cool enough to handle.
3. In a mixing bowl blend together the softened cream cheese and shredded cheddar cheese with a fork.
Vertical photo of a baking sheet lined with white parchment paper and filled with Jalapeno boats/poppers that have just been filled with cheese mixture.
4. Line your baking sheet with parchment paper and with a spoon begin stuffing jalapenos with the cheese mixture.
Vertical photo of a baking sheet lined with white parchment paper and filled with Jalapeno boats/poppers, just topped with bread crumbs and ready to go into the oven.
5. Generously top each stuffed jalapeno with breadcrumbs. Cover with plastic wrap and refrigerate at this point if you prefer to bake later.
Closeup photo of a bite of Jalapeno Popper on a fork showing the cheese filled center and tender jalapeno. Below is a round plate filled with baked poppers.
6. Bake jalapeno poppers for 20 minutes at 400-degrees, (a little longer if just out of the refrigerator) until melty and golden brown. Serve warm and enjoy!

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