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These small batch baked jalapeño poppers are filled with a creamy blend of cream cheese, cheddar, and bacon, then topped with buttery breadcrumbs for a crisp finish. They’re easy to make and perfectly portioned for one or two servings.
Featured Comment
“Definitely a 5 star recipe. Before I rate a recipe, I make it exactly as instructed. Wouldn’t change a thing for this recipe – perfect as is!”
– Daphne
Why You’ll Love This Recipe
- Small Batch: Makes 4 poppers, perfect for one or two servings.
- Fast & Easy: Simple to prep and ready in minutes.
- Crispy & Baked: Crunchy topping and creamy center without frying.
- Scalable: Double the ingredients to make a larger batch.
These baked jalapeño poppers are my go-to when I want something fun, flavorful, and a little spicy. The creamy cheese, crispy topping, and smoky bacon make them so satisfying, whether I’m sharing or just treating myself.
Looking for more small batch appetizer recipes? Try small batch bruschetta, small batch loaded deviled eggs, single serving hummus, and queso for one – great for snacks or small gatherings.
Ingredients
If you have any ingredients leftover from this small batch jalepeno poppers recipe, check out our Leftover Ingredients Recipe Finder.
- Jalapeños: Use 2 medium jalapeños (about 3 inches long) or 3 smaller ones. Choose firm, bright green peppers without wrinkles or soft spots. Use leftovers in small batch Mexican street corn salad, single serving taco soup, salsa for one, or guacamole salad for one.
- Bacon: Use 2 slices of cooked and crumbled bacon or real bacon bits. Extra bacon is great in single serving zuppa toscana, small batch baked beans, or lentil stew for one.
- Cream Cheese: Use softened cream cheese for a smooth filling. Try leftovers in small batch cheesecake bars, crack chicken for one or a small batch of Oreo balls.
- Cheese: Sharp cheddar adds bold flavor. Shred your own for better melting. Use extras in an a single serving egg wrap or small batch vegetarian enchiladas.
- Panko Breadcrumbs: Adds crunch without frying. Traditional poppers are fully breaded and fried, this baked version gets a crispy topping instead. Use leftovers in small batch chicken nuggets or single serving broccoli casserole. For a keto option, skip the breadcrumbs.
Optional Variation
Skip the breadcrumb topping and wrap each popper with a slice of bacon. Bake seam-side down at 400°F for 20 minutes, or until crisp.
See recipe card below for a full list of ingredients and measurements.
RELATED: How To Freeze Bacon
How To Make Jalapeno Poppers
These photos and instructions are here to help you visualize how to make a small batch of homemade jalapeno poppers. See the recipe card below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Heat to 400°F (200°C).
- Cook the Bacon: Cook 2 slices of bacon until crisp. Let cool, then crumble. Or use 4 teaspoons of real bacon bits.
- Make the Filling: In a medium bowl, mix cream cheese, shredded cheddar, and garlic powder. Stir in crumbled bacon.
- Prep the Jalapeños:
- Cut off the stems if you prefer.
- Slice each jalapeño in half lengthwise.
- Scoop out the seeds and membranes with a spoon. For less heat, remove all the light-colored membrane and seeds. For more spice, leave some intact.
- Fill the Peppers: Spoon the cheese mixture into each jalapeño half and place them cut-side up on a baking sheet lined with parchment or foil.
- Add the Topping: Mix melted butter with Panko breadcrumbs. Sprinkle over the filled jalapeños.
- Bake: Bake for 15–20 minutes, until the tops are golden and crisp.
- Serve: Enjoy warm or at room temperature.
Serving Tip: Pair with sour cream or homemade ranch dressing to balance the heat with a creamy dip.
Expert Tips
- Prep First: Read the recipe and gather all ingredients before starting, this dish comes together fast.
- Protect Your Hands: Wear gloves or use a spoon to remove seeds and membranes to avoid skin irritation.
- Pick Similar Peppers: Use large, firm jalapeños that are about the same size for even baking.
- Control the Heat: Leave some seeds in for more spice; remove all for a milder flavor.
- Cool Before Serving: Let poppers cool slightly so the filling sets and they’re easier to eat.
Frequently Asked Questions
Yes, you can assemble the poppers a few hours in advance and refrigerate them until ready to bake.
They have a mild to moderate heat if you remove all the seeds and membranes. Leave some membrane for extra spice.
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven or toaster oven.
Yes, this recipe scales easily. Just multiply the ingredients as needed.
More Small Batch Appetizer Recipes
If you enjoy these jalapeno poppers, try these popular favorites:
- Small Batch Cowboy Caviar: A fresh mix of black beans, corn, and avocado.
- Single Serving Hot Spinach Dip: Creamy, cheesy, and perfect for dipping.
- Small Batch Mexican Corn Dip: A flavorful blend of spices, cream, and corn.
- Nachos For One: Crispy chips topped with melted cheese, jalapeños, and more.
- Single Serving Ambrosia: A sweet and fruity salad that’s a refreshing treat.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch jalapeno poppers recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Jalapeno Poppers
Equipment
Ingredients
- 2 ounces cream cheese (room temperature)
- ¼ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- 2 slices bacon -cooked and crumbled or use 4 teaspoons of real bacon bits.
- 2 jalapeño peppers -approximately 3 inches long or use 3 small jalapeños
- ½ tablespoon butter -melted
- 2 tablespoons Panko breadcrumbs
Instructions
- Heat to 400°F (200°C).
- In a medium bowl, mix cream cheese, shredded cheddar, and garlic powder. Stir in crumbled bacon.
- Prep the jalapeños by cutting off the stems if you'd like. Slice each one in half lengthwise, then use a spoon to scoop out the seeds and membranes. For a milder flavor, remove all the light-colored membrane and seeds. If you prefer more heat, leave some of the membrane intact.
- Spoon the cheese mixture into each jalapeño half and place them cut-side up on a baking sheet lined with parchment or foil.
- Mix melted butter with Panko breadcrumbs. Sprinkle over the filled jalapeños.
- Bake for 15–20 minutes, until the tops are golden and crisp.
- Enjoy warm or at room temperature.
Notes
- Prep First: Read the recipe and gather all ingredients before starting, this dish comes together fast.
- Protect Your Hands: Wear gloves or use a spoon to remove seeds and membranes to avoid skin irritation.
- Pick Similar Peppers: Use large, firm jalapeños that are about the same size for even baking.
- Control the Heat: Leave some seeds in for more spice; remove all for a milder flavor.
- Cool Before Serving: Let poppers cool slightly so the filling sets and they’re easier to eat.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Loved these. Great snack for one
Definetly a 5 star recipe. Before I rate a recipe, I make exactly as instructed. Wouldn’t change a thing for this recipe-perfect as is! Love One Dish Kitchen!
Thank you so much!
Good recipe.