These spicy Jalapeno poppers are the perfect snack or appetizer to serve at your next house party, or just to whip up and enjoy on your own. They're spicy, savory and have a nice crunchy element too- they actually tick all the boxes!
The poppers rely on the heat from the jalapenos themselves and some more from the chili flakes and the sauce added in. This is then beautifully balanced out thanks to the creaminess of the two different cheeses, melted to perfection.
What's So Great About the Recipe?
The best part about these spicy jalapeno poppers is the fact that they're super versatile. They work so well with almost any main dish you're planning to serve them with, and are a no-fuss snack that you know almost everyone loves!
There's quite literally very little you can go wrong with when you're making them.
- Cream cheese
- Mozzarella cheese
- Chili flakes
- Worcestershire sauce
See recipe card for quantities.
How to Make the Spicy Jalapeno Poppers
Slice the jalapeños lengthwise and remove the core and seeds.
In a bowl, combine all the ingredients except the breadcrumbs.
Fill the core of the jalapeños with the mixture.
Top them with a generous sprinkle of breadcrumbs.
Bake them in a preheated oven at 425 F for 10-12 minutes.
- Don't have Worcestershire sauce? You can make do with some BBQ sauce or even just some hot sauce.
- You can also enjoy a vegan version of this recipe. Simply swap both the cheeses for vegan cheese and add a dash of apple cider vinegar to the filling to lend it some extra tanginess.
- To lend these poppers some extra freshness, add some chopped chives or scallions into the filling.
- If you have some extra rotisserie or shredded chicken leftover, you can also add it into the filling.
- You can also swap the breadcrumbs that you're using to top these poppers with some crushed barbeque flavored potato chips.
To reduce the spiciness of the jalapenos, make sure you remove the white membrane while hollowing it out. Contrary to the popular belief, it is this membrane and not the seeds that pack in all the heat.
These spicy jalapeno poppers can also be prepped in advance and stored for later. I like to use my favorite freezer safe meal prep containers for these.
If you have some leftovers, you can transfer them to a food safe container and refrigerate them for up to 3 days.
To reheat them, you can microwave for a couple minutes, or bake them if you want to retain and enjoy that crispiness.
Tips & Tricks to Nail the Recipe
- Don't want to turn on your oven? You can actually deep fry or air fry these poppers too.
- If you're planning on deep frying these poppers, you'll need to coat them in a simple whisked egg mixture (or a flour slurry) and then coat them entirely in breadcrumbs.
- To bring some extra tanginess and flavor to these poppers, you can also add a bit of sour cream into the filling mixture.
- To make the filling for these poppers more healthy, you can also add some mashed avocado into it.
- Don't forget to top the poppers with a light sprinkle of red chili flakes or some Italian seasoning.
Serving Ideas & Suggestions
These fiery jalapeno poppers can be enjoyed on their own with a nice dip or a sauce on the side. You can also team them up with a main like a simple pasta dish or some grilled chicken breasts.
I love pairing them with my favorite tandoori mayonnaise- a simple 3 ingredient dip.
You sure can! Stuff and top the poppers, but don't bake them. Layer them on a baking sheet and freeze them for 2-3 hours until solid, and then transfer them to a freezer safe container.
Depending on what you have at hand, you can experiment to your heart's content with the filling. Chopped onions, bell peppers, sliced olives and even some capers are all great choices.
Looking for other recipes like this? Try these:
Spicy Jalapeno Poppers
- 10 pcs jalapeños
- 1 tablespoon butter
- 2 tablespoon cream cheese
- 2 tablespoon grated mozzarella cheese
- ½ teaspoon chili flakes
- ½ teaspoon garlic granules
- 1 tablespoon bread crumbs
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Salt and pepper to taste
- Slice the jalapeños lengthwise and remove the core and seeds. In a bowl, combine all the ingredients except the breadcrumbs.
- Fill the core of the jalapeños with the mixture. Top them with a generous sprinkle of breadcrumbs.
- Bake them in a preheated oven at 425 F for 10-12 minutes.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove