This past Sunday, I made these easy baked jalapeno poppers and they were a hit at our small group Bible study. These little stuffed peppers are really a perfect appetizer or snack for any celebration! They aren’t just for the guys, either. My great-aunt is often requested to make them for neighborhood parties!
One thing that’s really great about these jalapeño poppers is that they can be made milder or spicier, depending on how you like them. If you want them really mild, omit the sriracha hot sauce from the popper filling and skip the sriracha drizzle on the baked poppers. For a spicier popper, add some sriracha to the cream cheese filling and drizzle more on top when they come out of the oven. Plus, dipping them in the sriracha mayo will increase the heat. Another thumbs up for these poppers is that they’re low carb and give you 30% of your daily vitamin C!
If you’re short on time, assemble the poppers the day before, and keep them in the fridge until you’re ready to bake them. Your guests will really enjoy the tantalizing aroma and great flavor of these jalapeño poppers!
A little tip: if you have sensitive skin, make sure to wear food-safe gloves when your slicing and seeding the jalapeños, as they can irritate your skin. 😉Print
Easy baked jalapeño poppers are a low carb, vegetarian finger food that’s perfect for a crowd on game day. Cream cheese, grated cheddar, fresh garlic, and sriracha sauce make these jalapeño poppers the ideal healthy-ish tailgate food.
For the Poppers
- 12 large jalapeño peppers, halved and seeded
- 3 cloves garlic, minced
- 8 oz. cream cheese, softened
- 1 cup extra-sharp white cheddar, grated
- 1 tablespoon sriracha sauce, plus extra for drizzling if desired
For the Sriracha Mayo Dipping Sauce
- 1/2 cup mayo
- 1 tablespoon sriracha sauce
Preparing the Peppers & Garlic (20 minutes)
- Peel and mince the garlic cloves.
- Rinse the jalapeños and slice each one in half lengthwise without cutting off the stems. Remove the seeds and membrane from each pepper half with a grapefruit spoon or a small knife.
Making the Filling (5 minutes)
- Place the cream cheese in a medium bowl and beat with a handheld electric mixer until fluffy.
- Beat in the grated cheese, minced garlic, and sriracha sauce until well blended.
Stuffing & Baking the Poppers (20 minutes + 15 minutes cooking)
- Preheat the oven to 400 F. Lightly butter a large, rimmed cookie sheet.
- Stuff each jalapeño with the filling and line them up in two rows on the prepared cookie sheet.
- Bake the peppers at 400 F for 15-20 minutes, until the filling is lightly browned and gently bubbling.
- Let the peppers cool for 5 minutes, then drizzle with additional sriracha sauce if desired. Serve hot with sriracha mayo.
Making the Sriracha Mayo Dipping Sauce (3 minutes)
- Mix the mayo and sriracha sauce together until fully blended. Serve chilled.
- If you would like a milder popper, make sure the jalapeños you are using have smooth skins. Wrinkly-skinned jalapeños will be more spicy.
- If you have sensitive skin, wear food-safe gloves as you slice and remove the seeds from the jalapeños to prevent them from burning your skin. Be careful not to scratch your face, if you have the jalapenos juice or seeds on your fingers. It could cause your skin to be irritated.
- These poppers really aren’t that spicy on their own. Drizzling more sriracha sauce on top of the baked poppers will add some more heat!
Keywords: baked, cream cheese, roasted