Here is how to make some homemade jalapeno poppers

I positively love jalapeno poppers. They’re tasty as hell and offer a delectable combination of crunch, courtesy of their breading, and creaminess, courtesy of their cheese-filled centre. Granted, you don’t know how hot they’re going to be until you bite into one, but that’s part of the experience.

I cannot help but think of my lovely mom every time I eat jalapeno poppers. Years ago, my family and I were dining at a fantastic authentic Mexican restaurant in Hamilton called Papagayo that, sadly, is no longer in business. They, naturally, had phenomenal poppers, and we would order them just about every time we visited.

On one particular occasion, my mom happened to bite into an exceptionally spicy popper, and was so desperate for relief she grabbed a water pitcher directly from the bar top and started chugging it.


Anyways, because I’ve had a hankering for these bad boys lately, I thought I would share the following recipe from with all of you.


  • 12 jalapeno peppers
  • 6 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • 4 ounces sharp cheddar shredded
  • 2 tablespoons chives finely chopped
  • ¼ cup Panko bread crumbs
  • 1 tablespoon butter melted


  • Preheat the oven to 400°F.
  • Wearing gloves, slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds and membranes.
  • In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).
  • In a separate bowl, combine Panko crumbs and melted butter.
  • Fill jalapenos with the cheese mixture. Top with crumbs.
  • Place on a baking pan and bake 18-22 minutes or until golden.
  • Cool 5-10 minutes before serving,” the recipe explains.

These bad boys are a great option to serve as an appetizer, but they can absolutely be incorporated into a meal as well. I feel like a meal consisting of some poppers alongside some crusty bread and a hearty bowl of soup would work just fine.

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