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Sophia Ramirez

Baked Cream Cheese Jalapeño Poppers

Perfectly golden, blistered jalapeño poppers with a creamy, savory filling and a buttery crunchy topping. High-protein, low-carb, and keto-friendly using turkey bacon and panko alternatives. Ideal for game day, parties, or meal prep snacking.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 poppers (2 per serving)
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 10 medium jalapeño peppers
  • 8 ounces cream cheese, softened to room temperature
  • ½ cup Parmesan cheese, freshly grated
  • 4 slices turkey bacon or beef bacon, cooked and crumbled
  • 2 tablespoons fresh chives, chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup panko breadcrumbs (or keto alternative)
  • 2 tablespoons unsalted butter, melted

Equipment

  • Baking sheet lined with parchment paper
  • Medium mixing bowl
  • Small mixing bowl
  • Small spoon or melon baller for seeding peppers

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
  2. Wash jalapeños and slice lengthwise, keeping stems intact if desired. Remove seeds and white membrane with a spoon to control heat level.
  3. In a medium bowl, combine softened cream cheese, Parmesan, crumbled turkey bacon, chives, minced garlic, salt, and pepper. Mix until smooth and well combined.
  4. Fill each jalapeño half with a generous tablespoon of the cream cheese mixture, mounding slightly.
  5. In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle evenly over each stuffed pepper, pressing gently to adhere.
  6. Bake for 18–22 minutes until peppers are tender and slightly charred on edges, and topping is golden brown.
  7. Let cool for 5 minutes before serving. Garnish with extra chives if desired.

Notes

No alcoholic ingredients used. Pork-free (uses turkey or beef bacon). For keto-friendly: replace panko with crushed pork-free protein crisps or finely chopped walnuts mixed with Parmesan. For dairy-free: use almond-based cream cheese and nutritional yeast/almond flour topping. To control heat: remove all seeds and membrane for mild poppers; leave some pith for heat. Make ahead: stuff up to 24 hours in advance; add topping just before baking. Reheat leftovers in air fryer at 350°F for 3-5 minutes.