Jalapeño Poppers are a favorite restaurant appetizer, but I think they’re even better when you make them at home!

My recipe is spicy, creamy, and cheesy, with a crispy panko topping.


Jalapeños Cream cheese Garlic powder Salt and pepper Shredded Monterey Jack cheese Bacon Chives Panko bread crumbs Butter Ranch or blue cheese dressing

Slice each of the jalapeños in half lengthwise and remove the seeds and veins with a spoon.


Mix the cream cheese, garlic powder, Monterey jack, and chives in a large bowl. In another bowl, combine the panko crumbs and melted butter.


Spoon the cheese mixture into the jalapeños, then top with the breadcrumbs.


Bake for 18 to 22 minutes or until the breadcrumb topping is golden and the peppers are tender. Cool for 5 to 10 minutes before serving.


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