Crispy on the outside, creamy and cheesy on the inside — the classic keto-friendly popper with no breading needed!
Ingredients (Makes 8–12 poppers)
6–8 fresh jalapeños
6 oz cream cheese, softened
½ cup shredded cheddar or mozzarella
2 Tbsp grated Parmesan (optional for extra crisp)
½ tsp garlic powder
½ tsp onion powder
¼ tsp smoked paprika (optional)
Salt & pepper, to taste
Instructions
1. Prep the Jalapeños
Preheat oven to 400°F (200°C).
Slice jalapeños in half lengthwise.
Scoop out seeds and membranes (leave a few if you want them hotter).
Place on a foil-lined or parchment-lined baking sheet.
2. Make the Filling
In a small bowl, mix together:
Cream cheese
Shredded cheese
Parmesan
Garlic powder
Onion powder
Paprika
Salt & pepper
Stir until smooth and well combined.
3. Fill the Jalapeños
Spoon the cheese mixture into each jalapeño half.
Smooth or mound the tops depending on how full you like them.
4. Bake
Bake 15–20 minutes, or until the tops are golden and bubbling.
For extra browning, broil the last 1–2 minutes.
5. Serve
Enjoy hot with ranch, sour cream, or eat as-is — they’re delicious!
Tips
Add crumbled bacon to the filling for an even richer popper.
Swap cheddar for pepper jack for extra heat.
Air fryer method: 375°F for 8–10 minutes.
Great meal-prep item — they reheat beautifully.
