Name: Jalapeño Poppers
Prep time: 20 min
Cook time: PT-488455H12M44S
Total time: PT-488455H12M44S
Cuisine: American
Ingredients: 12 jalapeño peppers; 1 cup thick whole milk Greek yogurt; ¼ cup grated cheddar cheese; 3 tablespoons chives, divided; 2 garlic cloves, grated; ½ teaspoon onion powder; ½ heaping teaspoon sea salt, plus more for sprinkling; ⅛ teaspoon smoked paprika; 6 tablespoons panko breadcrumbs; Extra-virgin olive oil, for drizzling

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These baked jalapeño poppers are my go-to when I want a snack that’s crispy, creamy, and full of savory flavor. I bake them instead of frying, and I swap the usual cream cheese for a tangy, cheesy Greek yogurt filling. The result is lighter, fresher, and just as irresistible.

Jalapeño Poppers

Why You’ll Love This Recipe

I like making these jalapeño poppers because they check all the boxes—easy to prepare, full of bold flavor, and perfect for sharing. The smoky paprika and sharp cheddar give them a little kick, while the creamy yogurt keeps them rich without being heavy. Baking instead of frying means less mess in my kitchen, and the panko topping still gives me that satisfying crunch. I’ve served these at parties, game days, and even as a side for casual dinners, and they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 jalapeño peppers
1 cup thick whole milk Greek yogurt
¼ cup grated cheddar cheese
3 tablespoons chives, divided
2 garlic cloves, grated
½ teaspoon onion powder
½ heaping teaspoon sea salt, more for sprinkling
⅛ teaspoon smoked paprika
6 tablespoons panko bread crumbs
Extra-virgin olive oil, for drizzling

Directions

I preheat my oven to 400°F and line a baking sheet with parchment paper.
I slice each jalapeño in half lengthwise and remove the seeds and ribbing, wearing gloves to protect my hands.
In a small bowl, I mix together the yogurt, cheddar, 2 tablespoons of chives, garlic, onion powder, salt, and smoked paprika.
I fill each jalapeño half with the yogurt mixture, making sure it’s level with the rim.
I sprinkle panko bread crumbs on top and drizzle with olive oil.
I bake for 15 to 20 minutes, until the peppers are tender and the topping is golden brown.
I remove them from the oven and garnish with the remaining chives before serving.

Servings and timing

This recipe makes about 24 poppers, serving 6 to 8 people as an appetizer. Prep time takes around 20 minutes, and baking takes 15 to 20 minutes, so I have them ready in under 40 minutes.

Variations

I sometimes swap cheddar for pepper jack to add more spice. For a vegan version, I use a plant-based yogurt and cheese. If I want them extra smoky, I add a pinch more paprika or a dash of chipotle powder. For a different presentation, I use mini bell peppers instead of jalapeños for a sweeter, milder bite.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 350°F oven for about 10 minutes until warmed through and the topping is crisp again. I avoid microwaving because it can make the panko soggy.

FAQs

Can I make these ahead of time?

Yes, I assemble the poppers up to a day in advance and keep them covered in the fridge. I bake them just before serving.

Can I freeze jalapeño poppers?

I prefer freezing them unbaked. I arrange them on a tray, freeze until solid, then store in a freezer bag. I bake straight from frozen, adding a few extra minutes.

How spicy are these?

They have a mild to medium heat. Removing the seeds and membranes reduces the spice, but jalapeños can still have some kick.

What kind of yogurt works best?

Thick Greek yogurt is key. I like brands such as FAGE or Chobani because they hold their shape and mimic cream cheese texture.

Can I make these in the air fryer?

Yes, I cook them at 375°F for about 8 to 10 minutes until golden and tender.

Conclusion

I keep coming back to these baked jalapeño poppers because they’re simple, flavorful, and always a crowd-pleaser. The Greek yogurt filling makes them lighter but still satisfying, and the golden panko topping adds just the right crunch. Whether for a game day spread or a fun appetizer night, they never last long once I put them on the table.