Crispy and Gooey Baked Jalapeño Poppers Recipe

Crunchy jalapeño poppers with a creamy cheese filling—no deep-frying required.

All the crunch and molten cheese of jalapeño poppers—without the frying. Joshua Bousel

Why It Works

  • Using a thick cheese sauce creates a flavorful, gooey center.
  • A mixture of panko breadcrumbs and cornflakes gives the exterior a great crunch with a mildly sweet flavor.
  • Double breading with both flour and breadcrumbs creates a thicker shell that keeps the cheese inside.

Jalapeño poppers are almost certain to make an appearance at any party I'm hosting. But since I don't want to deal with the mess of deep-frying, I always baked or grilled mine, and instead of breading them, I wrap them in bacon.

Those are great, but I'll admit I have a soft spot for the breaded ones, too. So when Kenji challenged me to get all the crispiness and gooeyness of fried jalapeño poppers without the oil, I was only too happy to oblige.

Setting Boats to Sail

Slices of jalapeño on a cutting board.

Serious Eats / Joshua Bousel

I follow Daniel's lead from his deep-fried popper recipe and cut my peppers into even-sized rings. The classic boat shape of split and stuffed whole chiles means different-sized poppers, which cook at different rates.

Boats are easier to prep, but rings do cook more evenly, and they're not too hard to prepare. Once you slice the peppers, run a tiny melon baller or paring knife around the inside to scrape out the ribs and seeds.

Getting Stuffed

 A mix of grated Monterey Jack and cheddar in a mixing bowl.

Serious Eats / Joshua Bousel

I typically use cream cheese in my poppers, and if you're frying, that's the best option, as cream cheese won't blow out into the oil like a more gooey cheese might. But baked poppers are a good opportunity to play with some other cheeses, something I've been meaning to play around with.

I thought back to the green chile chicken nachos recipe I developed, which included a cheese sauce that's gooey and spoonable when warm but cools into something like American cheese. As-is, it'd be too thin to use as popper filling, but a thicker sauce solves that problem. I bump up the cheese and dial back on the evaporated milk for a goo that's too thick for queso dip but perfect for popper filling, and it remains smooth and creamy, the way cheese sauce should be.

After the sauce cools to room temperature, it's still soft enough to move around with a spoon, but firm enough to stay in place when stuffed in the jalapeños.

The Best Breading

Four bowls containing four types of breading for jalapeno poppers: bread crumbs, panko bread crumbs, tortilla chips, and cornflakes.

Serious Eats / Joshua Bousel

The biggest challenge of making baked food taste like fried is making a convincing crust. I tried a variety of breadings for my poppers, from homemade breadcrumbs to panko to tortilla chips and finely ground cornflakes, all in search of a coating that'd stay crisp and feel fried-tasting after a trip through the oven.

Baked jalapeno poppers resting on a wire rack in a rimmed baking sheet.

Serious Eats / Joshua Bousel

Alone, none of the breadings tasted quite right. The only two that were crispy enough were panko, which was pale and flavorless, and cornflakes, which were too sweet on their own. But a combination breading of panko and pulverized cornflakes is perfect—craggly crunch with just the right amount of flavor and sweetness.

Jalapeno poppers coated in a mixture of bread crumbs and cornflakes.

Serious Eats / Joshua Bousel

In order to keep the poppers' cheese contained and coating intact, you need a heavy coat of breading. That means double dipping, and in my tests, I found the best way to do so was to dip the cheese-filled peppers in buttermilk, dust them with flour, dip them again, then coat them with the panko-cornflake breading. That flour helps keep the filling contained, which prevents this from happening:

Cheese oozing out from a jalapeno poppers resting on a wire rack in a rimmed baking sheet.

Serious Eats / Joshua Bousel

A short rest in the fridge also helps, giving the cheese filling time to firm up so it melts more slowly in the oven. Don't leave your poppers in the fridge too long, though—after more than an hour the breading can start to crack.

The 'Fried' Effect

After 25 minutes at 425°F (220°C), you'll have crisp-edged poppers with oozy insides. They'll taste pretty good, but a little on the dry side, the way baked crispy things often taste less satisfying than their fried counterparts.

Brushing baked jalapeno poppers with fat.

Serious Eats / Joshua Bousel

So why not bring that "fried" taste to the baked poppers? A quick brush of fat on the surface of the breaded poppers before baking enhances browning and adds more "fried" flavors. A test batch proved it: Fat-brushed baked poppers may not completely pass for fried, but they taste great.

I tried both melted bacon fat and canola oil on my poppers. Bacon fat adds a delicious smoky, salty, meaty flavor that's hard to beat, but the canola oil works well too. Feel free to go with either.

A half-bitten jalapeno popper, revealing its gooey interior.

Serious Eats / Joshua Bousel

And there you have it: a kick-ass baked jalapeño popper that hits all the right notes. The outsides are crunchy and flavorful, the insides full of all the cheesy gooeyness you'd want, and the rings are perfect for, well, popping. Are they exactly the same as fried? No, but they're just as delicious in their own right. And having no pot of oil to clean goes a long way.

January 2015

Recipe Facts

Active: 40 mins
Total: 2 hrs
Serves: 6 to 8 servings

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  • 8 ounces Monterey Jack cheese, grated on large holes of a box grater

  • 3 ounces sharp cheddar, grated on large holes of a box grater

  • 1 tablespoon cornstarch

  • 1/2 cup evaporated milk

  • 2 teaspoons hot sauce, such as Frank's RedHot

  • 1 pound jalapeños, stemmed, sliced into 1/2-inch rings, and seeded

  • 2 cups cornflakes

  • 3/4 cup panko breadcrumbs

  • 3 cups buttermilk

  • 1 1/2 cups all-purpose flour

  • 1/3 cup bacon fat or canola oil

  • 1 batch roasted tomato salsa or your favorite salsa, for serving


  1. Place Monterey Jack and cheddar cheeses in a medium bowl and toss with cornstarch until evenly coated. Transfer cheese to a medium saucepan and add evaporated milk and hot sauce. Place over low heat and cook, whisking constantly, until melted and thickened, about 5 minutes. Let stand until cooled to room temperature.

    Whisking the cheese filling for jalapeno poppers.
  2. Arrange jalapeño rings on a parchment-lined baking sheet. Spoon cheese sauce into jalapeño rings, patting down with fingers.

    Slices of jalapeños stuffed with cheese filling.
  3. Place cornflakes and breadcrumbs in the work bowl of a food processor and pulse until cornflakes are finely processed. Transfer breading mixture to a shallow bowl.

    Pulsing bread crumbs and cornflakes in a work bowl of a food processor.
  4. Place buttermilk and flour in separate shallow bowls. Working one at a time, dunk a jalapeño slice into buttermilk and then roll around in flour until completely coated. Dunk jalapeño slice back into buttermilk and then roll around in breadcrumb mixture until completely coated. Transfer to a wire rack set in a rimmed baking sheet. Repeat with all jalapeño rings. Transfer baking sheet to refrigerator and let cool for 1 hour.

    Breaded jalapeno poppers resting on a wire rack.
  5. Preheat oven to 425°F (220°C). Brush breaded jalapeños all over with bacon fat or oil. Transfer baking sheet to oven and cook until cheese is heated throughout and outsides are browned and crisp, 20-25 minutes. Remove from oven and transfer jalapeño poppers to a tray. Serve immediately.

    Baked jalapeno poppers on a serving plate with a green sauce on the side.

Special Equipment

Food processor, wire rack, rimmed baking sheet

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Nutrition Facts (per serving)
393 Calories
24g Fat
30g Carbs
16g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 393
% Daily Value*
Total Fat 24g 30%
Saturated Fat 9g 46%
Cholesterol 42mg 14%
Sodium 795mg 35%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 12%
Total Sugars 9g
Protein 16g
Vitamin C 71mg 353%
Calcium 423mg 33%
Iron 3mg 14%
Potassium 467mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)