Description
This jalapeno poppers recipe is completely pork-free and bacon-free, making it perfect for anyone avoiding pork while still craving a crispy, cheesy appetizer. These poppers are rich, flavorful, and balanced, with just enough heat to keep guests coming back for more.
Ingredients
Scale
- 12 fresh jalapeño peppers
- 8 oz cream cheese, softened
- 1 cup shredded cheddar or Monterey Jack cheese
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt, to taste
- 1 cup breadcrumbs or panko
- 2 large eggs
- Vegetable oil spray or olive oil
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Slice jalapeños lengthwise and remove seeds and membranes for less heat.
- In a bowl, mix cream cheese, shredded cheese, garlic powder, smoked paprika, and salt until smooth.
- Fill each jalapeño half evenly with the cheese mixture.
- Beat eggs in a shallow bowl. Place breadcrumbs in a separate bowl.
- Dip each stuffed jalapeño into egg, then coat with breadcrumbs.
- Place on the baking sheet and lightly spray with oil.
- Bake for 18–22 minutes, until crispy and lightly golden.
- Serve hot with ranch, sour cream, or avocado lime ranch.
Notes
Extra crispy? Double-coat with egg and breadcrumbs. For a vegetarian boost, add sautéed onions or corn to the filling. Spice control: leave seeds in for more heat. You can also air fry at 375°F for 10–12 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: jalapeno poppers, pork-free appetizer, cheese stuffed jalapenos, vegetarian jalapeno poppers