Crispy Jalapeño Poppers

Crispy jalapeño poppers

Delicious jalapeño on the base, with a stacked focus and a smash of parmesan on top, when you try along those lines of heated jalapeño poppers, you'll never remember. These crispy baked jalapeño poppers are a must!


  • 10 jalapeños
  • 8oz / 250g cream cheese
  • 5oz / 150g ribbed bacon, finely diced
  • 1 cup / 100g finely grated cheddar
  • 1 green onion / spring, finely diced
  • 4 tablespoons breadcrumbs
  • 2 tablespoons finely grated parmesan
  • 1 C. 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Olive oil


  • Start by mixing the breadcrumbs, parmesan, smoked paprika and salt and pepper in a bowl and set aside.
  • Then fry your bacon pieces over medium / high heat in a little oil until they are crisp. When cool enough to handle, combine in a separate bowl with your cream cheese, green onion and cheddar cheese.
  • Take your jalapeños and cut them horizontally, forming two boat shapes. Deseed with a teaspoon and start filling with your cream cheese mixture. You want them to be filled just above the height, about 1 tablespoon per "boat" should be fine, depending on the size of Jalapeño.
  • Turn each boat upside down in your breadcrumb mixture and press gently so that the crumbs attach, forming the crisp layer.
  • Place evenly spaced on a baking sheet and bake for about 8-10 minutes at 200c / 390f just to heat through the center, until they start to bubble. Then go to the grill and grill for about 5 minutes or until golden and crisp on top. Leave to cool for a few minutes and come back!