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Banshee Scream Stuffed Jalapeno Poppers

These creamy and cheesy stuffed jalapeno poppers are perfect for parties, appetizers, or a fun snack at home. With a crispy topping and a spicy kick, they deliver big flavor with little fuss.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Jalapeño Poppers
  • 12 pieces fresh jalapeño peppers, halved lengthwise, seeds and ribs removed Choose firm, glossy, evenly sized jalapeños for best results.
  • 8 oz full-fat cream cheese, room temperature Should be softened for easy mixing.
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup cooked bacon, crumbled Can be replaced with turkey bacon or omitted for a vegetarian option.
  • 2 tbsp fresh chives, finely chopped Substitute with green onions or parsley if desired.
  • 1/2 tsp garlic powder
  • 1/4 tsp fine sea salt
Topping
  • 1/2 cup panko breadcrumbs Use gluten-free breadcrumbs for a gluten-free option.
  • 2 tbsp unsalted butter, melted Essential for crispiness.
  • 1/4 cup grated Parmesan cheese Can substitute with Romano or Asiago.
  • Thin strips red bell pepper, for a 'screaming mouth' accent (optional) For presentation.

Method
 

Preparation
  1. Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
  2. Wear gloves to handle jalapeños. Halve them lengthwise and scrape out seeds and white ribs.
  3. In a medium bowl, beat the cream cheese until smooth, then stir in the cheddar, bacon, chives, garlic powder, and salt.
Filling and Baking
  1. Spoon the cheese mixture into each jalapeño half, mounding slightly above the rim.
  2. In a small bowl, combine panko, melted butter, and Parmesan, then sprinkle over stuffed jalapeños.
  3. Bake for 18 to 20 minutes, until peppers are tender and topping is golden brown.
Cooling and Serving
  1. Let the poppers cool for 5 minutes before serving to avoid hot filling.
  2. Optionally, garnish with thin strips of red bell pepper before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat in the oven for the best texture.