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These small batch jalapeno poppers are made with fresh jalapenos, a creamy cheese and bacon filling, and a golden, crunchy breadcrumb topping. They’re a simple yet flavorful appetizer or snack you’ll love!

Looking for more small batch appetizer recipes? Try our flavorful Bruschetta, rich Loaded Deviled Eggs, creamy Hummus, and savory Queso. Perfect for any gathering or snack!
Why You’ll Love This Recipe
- Perfectly Portioned: This recipe makes just the right amount for one or two servings, so there’s no need to worry about leftovers.
- Quick and Easy: Simple steps mean you’ll have delicious jalapeno poppers ready in no time.
- Oven-Baked and Crispy: Baking gives you a crunchy topping and melty center without the need for frying.
- Easily Scaled: The recipe makes 4 poppers, but you can double the ingredients if you want to make more.
Jalapeno poppers are a classic appetizer made with spicy jalapeno peppers filled with a creamy mixture of cream cheese, cheddar cheese, and bacon, then topped with crispy breadcrumbs and baked to perfection. Our small batch jalapeno poppers recipe is perfect for one or two servings, but it can easily be doubled or tripled to serve more. These poppers are a great addition to any appetizer spread or a flavorful snack for yourself.
Ingredients
If you have any ingredients leftover from this small batch jalepeno poppers recipe, check out our Leftover Ingredients Recipe Finder.
- Jalapeño peppers: Use 2 jalapeños, each about 3 inches long, or 3 smaller ones. Choose firm, bright green peppers without wrinkling or soft spots. Leftover jalapeños can be used in recipes like Mexican Street Corn Salad, Taco Soup, Salsa, or Guacamole Salad.
- Bacon: Use 2 slices of cooked and crumbled bacon or substitute with real bacon bits. Extra bacon is great for recipes like Zuppa Toscana, Baked Beans, or Lentil Stew.
- Cream cheese: Ensure the cream cheese is at room temperature for a smooth filling. Leftovers can be used in recipes like Cheesecake Bars, Crack Chicken or Oreo Balls.
- Cheese: Sharp cheddar adds bold flavor, but you can use any cheese you prefer. Shred your own cheese for better melting, as pre-shredded cheese contains preservatives that prevent smooth melting. Extra cheese works well in an Egg Wrap or Vegetarian Enchiladas.
- Garlic powder: A pinch of garlic powder enhances the flavor of the filling.
- Butter: Use melted salted or unsalted butter to combine with breadcrumbs for a crispy topping.
- Panko breadcrumbs: Panko adds the perfect crunch to the baked poppers. A traditional fried popper has a breaded coating that completely surrounds the pepper. Since these are baked, we use a simple Panko topping sprinkled over the top instead. Leftover breadcrumbs can be used in recipes like Chicken Nuggets or Broccoli Casserole. For a low-carb or keto-friendly option, skip the breadcrumb topping.
- Optional Variation: Skip the breadcrumb topping and wrap each jalapeño popper with a strip of bacon instead. Place the seam side down on a baking sheet and bake for 20 minutes, or until the bacon is browned and crisp.
RELATED: How To Freeze Bacon
How To Make Jalapeno Poppers
These step-by-step photos and instructions are here to help you visualize how to make a small batch of homemade jalapeno poppers. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat the Oven: Heat your oven to 400°F (200°C).
- Cook the Bacon: Cook 2 slices of bacon until crisp, then set aside to cool. Alternatively, use 4 teaspoons of real bacon bits.
- Make the filling: In a medium-sized bowl, mix together the cream cheese, shredded cheddar cheese, and garlic powder until well combined.
- Add the Bacon: Once cooled, crumble the bacon and stir it into the cheese mixture.
- Prepare the Jalapeños:
- Decide if you’d like to leave the stems on or cut them off. (I prefer to cut the stems off.)
- Slice each jalapeño in half lengthwise.
- Use a spoon to scoop out the seeds and membranes. Place the jalapeño halves cut-side up on a baking sheet lined with parchment paper or aluminum foil.
Pro Tip: The heat of jalapeños comes from the seeds and inner membranes. For less heat, remove all the light-colored membranes and seeds. If you’d like a bit of spice, leave some membrane intact.
- Fill the Peppers: Spoon the cheese and bacon mixture into each jalapeño half.
- Add the Topping: In a small bowl, mix the melted butter with the Panko breadcrumbs. Sprinkle this mixture over the top of each filled jalapeño.
- Bake: Place the stuffed jalapenos on the baking sheet and bake for 15–20 minutes, or until the tops are golden and crisp.
- Serve: Enjoy your jalapeno poppers warm or at room temperature.
Serving Suggestion: Pair your poppers with chilled sour cream or homemade ranch dressing. These dips balance the heat and add a creamy texture to every bite.
Expert Tips
- Prepare Ahead: Read through the recipe and gather all ingredients before starting. This recipe comes together quickly, so having everything ready is helpful.
- Protect Your Hands: Wear gloves or use a spoon to remove the seeds and membranes to avoid burning your hands while handling jalapeños.
- Choose Uniform Peppers: Select large, firm jalapeños of similar size for even cooking. Avoid wrinkly or dull peppers.
- Adjust the Spice: For extra heat, leave some seeds in the peppers. Removing all seeds, as the recipe suggests, results in a milder flavor.
- Let Them Cool: Allow the poppers to cool for a few minutes before eating. This helps the filling set and makes them easier to handle.
Frequently Asked Questions
No, blanching isn’t necessary, but you can parboil them after removing the stems and seeds for 2 minutes for softer peppers.
Use a small spoon or paring knife to gently scoop them out. Gloves can help protect your hands.
Yes, you can assemble the stuffed peppers up to a day ahead and keep them chilled in the fridge until you are ready to bake.
Remove all seeds and membranes, as that’s where most of the heat is found.
Store leftover poppers in an airtight container in the refrigerator for up to 4 days.
Absolutely, just double the ingredient amounts.
Yes, you can prepare them up until the breading step, then freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container for up to 3 months. Bake from frozen, adding a few extra minutes to the cooking time.
More Small Batch Appetizer Recipes
If you enjoy these jalapeno poppers, try these other delicious small batch appetizers:
- Cowboy Caviar: A fresh mix of black beans, corn, and avocado.
- Hot Spinach Dip: Creamy, cheesy, and perfect for dipping.
- Mexican Corn Dip: A flavorful blend of spices, cream, and corn.
- Nachos: Crispy chips topped with melted cheese, jalapeños, and more.
- 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.
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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
- Preheat the Oven: Heat the oven to 400°F (200°C).
- Make the Filling: In a medium bowl, mix the cream cheese, shredded cheddar cheese, and garlic powder until smooth. Stir in the cooked bacon.
- Prepare the Jalapeños: Remove the stems (optional) and slice the jalapeños in half lengthwise. Use a spoon to remove the seeds and membranes.Pro Tip: The seeds and membranes hold the heat. Remove them completely for mild poppers, or leave some for extra spice.
- Fill the Peppers: Spoon the cheese and bacon mixture into each jalapeño half.
- Add the Topping: In a small bowl, combine melted butter and Panko breadcrumbs. Sprinkle the mixture over the tops of the filled peppers.
- Bake: Arrange the peppers on a baking sheet lined with parchment paper or foil. Bake for 15–20 minutes, or until the topping is golden and crisp.
- Serve: Enjoy warm or at room temperature.
Notes
- Prepare Ahead: Read through the recipe and gather all ingredients before starting. This recipe comes together quickly, so having everything ready is helpful.
- Protect Your Hands: Wear gloves or use a spoon to remove the seeds and membranes to avoid burning your hands while handling jalapeños.
- Choose Uniform Peppers: Select large, firm jalapeños of similar size for even cooking. Avoid wrinkly or dull peppers.
- Adjust the Spice: For extra heat, leave some seeds in the peppers. Removing all seeds, as the recipe suggests, results in a milder flavor.
- Let Them Cool: Allow the poppers to cool for a few minutes before eating. This helps the filling set and makes them easier to handle.
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.