Baked Jalapeño Poppers

Baked Jalapeno Poppers have all of the flavors as the fried appetizers but a healthier alternative! Call them Halloweeno Poppers for Halloween!

Baked Jalapeno Poppers

One of my favorite things about summer is the seasonal vegetables and fruit, especially if it’s from our or our friends’ gardens. Our neighbors gave us a bunch of their homegrown jalapeños.  All of my recipes that call for jalapeños usually only use 1 or 2, not 11! My mom suggested I make jalapeño poppers, so I found this recipe via Pinterest and was excited to try it. These were so, so good.  Everyone loved them, even Ava.  She was really sad that she only got 1 and talked about them for a long time after.

Bob and I decided that we need to serve them at our annual Halloween party and call them “Halloweeño Poppers” 🙂

Gluten Free Baked Jalapeno Poppers

Use gluten free Panko bread crumbs for an entirely gluten free appetizer!

baked jalapeno poppers pin

Looking for More Halloween Recipes?

Check out these other recipes:
Witches Brew Punch
Halloween Crescent Mummy Dogs
Pumpkin Seed Brittle
Caramel Popcorn Balls
Halloween Sugar Cookies with Royal Icing
Halloween Pumpkin Pancakes

Baked Jalapeno Poppers

Baked Jalapeño Poppers

Baked Jalapeño Poppers are a healthier version of the classic fried appetizer.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 12


  • 1 tablespoon olive oil
  • 1/2 cup Panko breadcrumbs
  • 4 ounces cream cheese (softened)
  • 1/2 cup sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • kosher salt and freshly ground black pepper (to taste)
  • 6 jalapeños, halved lengthwise, seeds and membranes removed (see note)


  • Preheat oven to 350°F.
  • Line a baking sheet with foil or parchment paper.
  • Heat olive oil in a small skillet over medium-high heat. Add Panko and cook until browned, stirring frequently, about 3 minutes. Transfer to a bowl and set aside.
  • In a medium bowl, cream together cream cheese, cheddar, garlic and onion powders, salt and pepper.
  • Spoon the filling into each jalapeño cavity. Place on prepared baking sheet, filled side up, and bake until the filling is runny and golden, about 15 – 20 minutes.
  • Sprinkle with the toasted Panko and serve immediately.


Note:  I always use disposable kitchen gloves when I work with jalapenos.  My jalapeños were homegrown from a neighbor and pretty small, so I ended up using 11 of them.
Source: Adapted from Damn Delicious
You’re Gonna Bake It After All
Keyword appetizer, gluten free, snack, vegetarian

1 thought on “Baked Jalapeño Poppers”

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