Crispy Baked Jalapeño Poppers with Ranch

Quick Recipe Version (TL;DR)

• Yield: 8 servings (24 poppers)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 12 large jalapeños, halved lengthwise and seeded
• 6 slices bacon, cooked crisp and crumbled
• 8 oz cream cheese, softened
• 1 cup (4 oz) sharp cheddar, freshly shredded
• 3 scallions, thinly sliced
• 3/4 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp kosher salt; 1/4 tsp black pepper
• 3/4 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1/2 tsp smoked paprika
• Ranch: 1/2 cup sour cream + 1/4 cup mayo + 3 tbsp buttermilk + 1 tsp lemon juice + 1/2 tsp dried dill + 1/2 tsp dried parsley + 1 tbsp finely sliced scallion greens (or 1/2 tsp dried chives) + 1/4 tsp each garlic powder & onion powder + 1/4 tsp fine salt + pinch black pepper

Do This

• 1. Heat oven to 425°F (220°C). Line a rimmed sheet with foil; set a wire rack inside. Cook bacon until crisp; crumble.
• 2. Halve and seed jalapeños (wear gloves). Pat dry.
• 3. Mix filling: cream cheese, cheddar, scallions, garlic powder, onion powder, salt, pepper.
• 4. Make topping: combine panko, melted butter, smoked paprika, and half the crumbled bacon.
• 5. Fill each jalapeño with 1 heaping tablespoon of filling; top with panko mixture, pressing lightly.
• 6. Bake 18–20 minutes until peppers are tender and tops are golden; broil 1–2 minutes if needed.
• 7. Whisk ranch ingredients; serve poppers hot with cool ranch and remaining bacon sprinkled on top.

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Why You’ll Love This Recipe

• Creamy-cheesy centers meet crunchy, buttery panko and smoky bacon—every bite hits all the notes.
• Baked, not fried, so it’s weeknight-friendly and less mess.
• Customizable heat: remove more or fewer seeds and membranes to dial spice up or down.
• Party-perfect: make ahead and bake when guests arrive.

Grocery List

• Produce: 12 large jalapeños, 3 scallions, 1 lemon
• Dairy: Cream cheese, sharp cheddar, sour cream, buttermilk (or milk), unsalted butter
• Pantry: Bacon, panko breadcrumbs, mayonnaise, garlic powder, onion powder, smoked paprika, dried dill, dried parsley, kosher salt, black pepper

Full Ingredients

For the Poppers

• 12 large jalapeños, halved lengthwise, seeds and membranes removed (leave stems on for a handle if you like)
• 6 slices bacon, cooked crisp and crumbled (about 3/4 cup)

Creamy Filling

• 8 oz (225 g) cream cheese, softened
• 1 cup (4 oz/115 g) sharp cheddar, freshly shredded
• 3 scallions, thinly sliced (about 1/2 cup), plus extra for garnish
• 3/4 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Panko-Bacon Topping

• 3/4 cup (45 g) panko breadcrumbs
• 2 tbsp (28 g) unsalted butter, melted
• 1/2 tsp smoked paprika
• Pinch kosher salt
• Half of the crumbled bacon from above (reserve the rest for garnish)

Cool Ranch for Dipping

• 1/2 cup (120 g) sour cream
• 1/4 cup (60 g) mayonnaise
• 3 tbsp (45 ml) buttermilk (or milk), more to thin if needed
• 1 tsp fresh lemon juice
• 1/2 tsp dried dill
• 1/2 tsp dried parsley
• 1 tbsp finely sliced scallion greens (or 1/2 tsp dried chives)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp fine salt, pinch black pepper

Step-by-Step Instructions

Step 1: Preheat, set up the pan, and crisp the bacon

Heat the oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack inside (this keeps the peppers elevated so they bake crisp). Cook the bacon in a skillet over medium heat until very crisp, 8–10 minutes, or bake on a separate sheet at 400°F (205°C) for 14–16 minutes. Drain on paper towels and crumble.

Step 2: Prep the jalapeños

Wear disposable gloves. Halve each jalapeño lengthwise. Use a small spoon to scrape out seeds and white membrane (this is where most heat lives). Leave stems on if you like a built-in handle. Rinse to remove stray seeds and pat completely dry—dry peppers grab the filling better.

Step 3: Make the creamy filling

In a medium bowl, mix the softened cream cheese, shredded cheddar, sliced scallions, garlic powder, onion powder, kosher salt, and black pepper until smooth. For easy mixing, let the cream cheese sit out 20–30 minutes or microwave it 10–15 seconds to soften.

Step 4: Stir together the panko-bacon topping

In a bowl, combine panko, melted butter, smoked paprika, and a pinch of kosher salt. Stir in half of the crumbled bacon; reserve the rest for finishing after baking. The buttered panko should feel evenly moistened and sandy.

Step 5: Fill the jalapeños

Arrange the jalapeño halves cut side up on the rack. Using a small spoon—or a zip-top bag with a corner snipped—fill each pepper with about 1 heaping tablespoon of the cream cheese mixture, smoothing the tops to create a level surface.

Step 6: Add the crunchy topping and bake

Sprinkle a generous layer of the panko-bacon mixture over each filled pepper and press lightly so it adheres. Bake until the peppers are just tender, the filling is bubbling, and the topping is golden, 18–20 minutes. For extra color, broil 1–2 minutes, watching closely.

Step 7: Make the cool ranch

While the poppers bake, whisk the sour cream, mayonnaise, buttermilk, lemon juice, dill, parsley, scallion greens (or chives), garlic powder, onion powder, salt, and pepper. Adjust thickness with a splash more buttermilk if you like. Chill until serving.

Step 8: Finish and serve

Transfer hot poppers to a platter. Sprinkle with the reserved bacon and a few fresh scallions. Serve immediately with the cool ranch on the side for dipping.

Pro Tips

• Control the heat: remove more membrane for milder poppers; leave a little for a kick.
• Use a rack: elevating peppers keeps bottoms from steaming and turning soggy.
• Shred cheddar yourself for the best melt and flavor—pre-shredded can be drier.
• Pipe the filling: a zip-top bag makes neat, even fills in seconds.
• Make extra topping: a tablespoon more panko and butter gives you a generous crunch cushion.

Variations

• Vegetarian: skip the bacon and add 1/2 tsp extra smoked paprika or 1/4 cup finely chopped smoked almonds for savoriness.
• Cheesy twist: swap half the cheddar for pepper jack or smoked gouda for a spicier or smokier profile.
• Gluten-free: use gluten-free panko or finely crushed pork rinds for the topping.

Storage & Make-Ahead

Assemble up to 24 hours ahead: fill the peppers and refrigerate tightly covered; add the panko-bacon topping right before baking to keep it crisp. To freeze unbaked, arrange filled peppers on a sheet until solid, then transfer to a freezer bag for up to 1 month; top and bake from frozen at 400°F (205°C) for 25–30 minutes. Leftover baked poppers keep 3 days in the refrigerator; reheat at 375°F (190°C) for 8–10 minutes or in an air fryer at 370°F (188°C) for 4–6 minutes. Ranch keeps 5–7 days chilled.

Nutrition (per serving)

Approximate for 3 poppers plus 2 tablespoons ranch: 320 calories; 28 g fat; 8 g carbs; 9 g protein; 2 g fiber; ~650 mg sodium. Nutrition will vary with brands and exact jalapeño size.