Baked Jalapeño Poppers

5 from 3 votes

Baked jalapeño poppers are a vegetarian finger food that’s a perfect snack on game night. Cream cheese, cheddar, garlic, and sriracha sauce make these stuffed jalapeños a crowd pleasing appetizer for the Big Game party!

Prep Time40

Cook Time15

Total Time55

Servings: poppers

Calories: 111kcal

Author: Brooke & Emma

Ingredients

For the Poppers

▢ 12 large jalapeño peppers halved and seeded
▢ 1 tablespoon garlic minced
▢ 8 ounces cream cheese softened
▢ 1 cup extra-sharp white cheddar grated
▢ 1 tablespoon sriracha sauce

For the Sriracha Mayo Dipping Sauce

▢ ½ cup mayo
▢ 1 tablespoon sriracha sauce to taste

Instructions

Preheat the oven to 400°F. Line a large cookie sheet with aluminum foil.
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.
Place the cream cheese in a medium bowl and beat with a handheld electric mixer until fluffy, then beat in the grated cheese, minced garlic, and sriracha sauce until well blended.
Spread the filling inside each jalapeño, being careful not to overfill. Place in rows on the prepared cookie sheet. Make sure the peppers are level, or the filling will slide off as they bake.
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.
While the poppers are baking, make the sriracha mayo. Add sriracha sauce to the mayo to taste and mix until fully blended. Serve with the baked jalapeños.

Notes

Smooth-skinned jalapeños are less spicy than wrinkly-skinned ones.
Have sensitive skin? Wear food-safe gloves when slicing the jalapeños.
Leave the stems on the peppers to make the baked jalapeños easier to eat.
Try to make both halves lay flat, or the filling may slide off in the oven.
Don't overfill the poppers. The filling puffs and bubbles as it cooks, and extra filling will fall out of the popper and stick to the tray.

Nutrition