Indulge in single-serving jalapeño poppers! Oven-baked, loaded with cheese, and perfect for a snack or game night!
Craving some spicy, cheesy goodness? This single-serving jalapeño poppers recipe is perfect for those moments when you want to indulge without making a huge batch. This recipe delivers the perfect blend of flavors and textures to satisfy your cravings.
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What Are Jalepeño Poppers?
Jalapeño poppers are a popular appetizer made with jalapeño peppers that are typically stuffed with crispy bacon, a mixture of cream cheese and cheddar cheese, then topped with breadcrumbs and baked to perfection. These scrumptious bites deliver a delightful contrast between the spicy pepper and the smooth, creamy cheese filling. They make a fantastic addition to any appetizer spread or just as a spicy snack for yourself.
Why This Recipe Works
- The perfect amount: This recipe is specifically designed for a single serving, which means you can treat yourself without having a bunch of leftovers.
- Quick and easy: The simple preparation ensures that you can enjoy a small batch of jalapeño poppers in no time.
- Simple oven-baked method: We bake the poppers, which is healthier than frying while still achieving a crispy outer crust and a melty, cheesy center.
- Recipe doubles well: This recipe yields 4 of the best jalapeño poppers. If you'd like to make more, just double the ingredient amounts.
Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Jalapeno peppers: Use 2 jalapenos which are about 3 inches long or use 3 smaller jalapenos. When choosing jalapenos, look for firm, bright green peppers without any wrinkling or soft spots.
- Bacon: Use 2 slices of cooked and crumbled bacon or use real bacon bits in this recipe.
- Cream cheese: Make sure your cream cheese is at room temperature to ensure a smooth filling.
- Cheese: Use a sharp cheddar for a more intense flavor, but feel free to swap it for your favorite cheese if you prefer. I recommend shredding your own cheese rather than purchasing bagged pre-shredded cheese. The cheese will melt better when freshly shredded. Pre-shredded cheese contains preservatives that help to keep the shreds of cheese from clumping in the bag. This means that the cheese doesn't melt as well.
- Garlic powder: A small amount of garlic powder adds a wonderful flavor to the jalapeño popper filling.
- Butter: Use melted salted or unsalted butter to mix with the breadcrumbs to form a crispy topping for the poppers.
- Panko breadcrumbs: Panko breadcrumbs provide the perfect amount of crunch to the jalapeño poppers. A traditional fried popper has a breaded coating that surrounds the pepper. Instead, since we're baking our poppers, we make a simple Panko topping to sprinkle over the top. If you'd like to make low-carb or keto jalapeño poppers, leave off the breadcrumb topping
- Optional: Consider skipping the breadcrumb topping and wrap the poppers in bacon to make bacon-wrapped jalapeño poppers! Just wrap each popper with a strip of bacon and make sure the bacon seam is on the bottom of the baking sheet. Bake for 20 minutes, until the bacon is browned.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Jalapeño Poppers For One
These step-by-step photos and instructions are here to help you visualize how to make jalapeño poppers. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oven to 400°F (200°C).
- Cook the bacon and set it aside to cool. Alternatively, use 4 teaspoons of real bacon bits.
- Make the filling: In a medium-sized bowl, stir together the cream cheese, shredded cheddar cheese, and garlic powder.
- Next, stir in the bacon pieces.
- Prepare the peppers: You can cut the stem off or leave it on. I like to cut the stem off. Next, slice the jalapeños in half lengthwise. Using a spoon, remove the seeds and membranes. Place cut side up on a baking sheet lined with either parchment paper or aluminum foil.
Pro Tip: The spice in jalapeños is found in the seeds and inner membranes. To reduce this heat, clean out all of the light-colored membranes inside the peppers and the seeds. If you'd like a little bit of heat, leave a little bit of the membrane intact.
- Spoon the cheese/bacon mixture into each pepper.
- In a small bowl, mix together the melted butter and Panko breadcrumbs. Spoon over the tops of each pepper and place on the baking sheet.
- Bake for 15 to 20 minutes or until the tops are golden. Enjoy warm or at room temperature.
Expert Tips
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. This small batch jalapeno poppers recipe comes together quickly so it's a good idea to have everything ready before beginning.
- To avoid burning your hands while handling jalapeños, wear gloves or use a small spoon to remove the seeds and membranes.
- Purchase large jalapeños that are all the same size. Pick peppers that are all roughly the same size and avoid any that are wrinkly or dull.
- Feel free to leave some seeds in the peppers to make them spicier. This recipe instructs you to remove all of the seeds before filling them with the cheese mixture, but you can leave a few seeds in if you want your jalapeño poppers to be a bit spicier.
- Let the poppers cool for a few minutes before eating. Letting the poppers cool a bit allows the cheese in the filling to set which makes them easier to eat.
Frequently Asked Questions
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.
Yes. If you'd like to make "jalapeño poppers for two" or simply have extras to enjoy just double or triple the ingredient amounts.
Since I like my jalapeños to have a bit of crunch, I don't pre-cook them. If you'd prefer soft jalapeños, you'll need to parboil them for 2 minutes after removing the stems and seeds and before stuffing them.
Make Ahead And Storage
The peppers can be stuffed up to 1 day in advance and refrigerated before baking. Refrigerate leftover baked poppers in an airtight container for up to 4 days.
Serving Suggestions
I love to enjoy poppers with a bowl of cool sour cream or homemade ranch dressing.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this easy jalapeno poppers recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Jalapeño peppers: Guacamole, Saag Paneer, Carne Asada, Cowboy Caviar, Taco Soup
- Bacon: Bacon, Egg and Cheese Cup, Pasta Carbonara, Crustless Quiche Lorraine, Clam Chowder, Cauliflower Casserole
- Cream cheese: Icebox Cake, Hot Spinach Dip, Green Bean Casserole, Spinach Turkey Wrap, Carrot Cake
- Cheddar cheese: Cheesy Baked Eggs, Beer Bread, Macaroni and Cheese, Broccoli Cheddar Soup, Crustless Quiche With Tomato and Pesto
- Garlic powder: Hash Browns, Personal Pizza Dough, Baked Shrimp, Baked Pork Chop, Steak Fajitas
- Breadcrumbs: Creamed Spinach, Mini Meatloaf, Chicken Parmesan, Swedish Meatballs, Chicken Cordon Bleu
More Single Serving and Small Batch Appetizers
For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried these bacon-filled jalapeño poppers 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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Recipe
Jalapeño Poppers For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 2 ounces cream cheese , at room temperature
- ¼ cup shredded cheddar cheese
- ¼ teaspoon garlic powder
- 2 slices bacon , cooked and crumbled. Alternatively, 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 the oven to 400°F (200°C).
- In a medium-sized bowl, stir together the cream cheese, shredded cheddar cheese, and garlic powder.
- Next, stir in the cooked bacon pieces.
- Slice the stem off the jalapeño peppers. Next, slice the jalapeños in half lengthwise. Using a spoon, remove the seeds and membranes. Place cut side up on a baking sheet lined with either parchment paper or aluminum foil.Pro Tip: The spice in jalapeños is found in the seeds and inner membranes. To reduce this heat, clean out all of the light-colored membranes inside the peppers and the seeds. If you'd like a little bit of heat, leave a little bit of the membrane intact.
- Spoon the cheese/bacon mixture into each pepper.
- In a small bowl, mix together the melted butter and Panko breadcrumbs. Spoon over the tops of each pepper and place on a baking sheet.
- Bake for 15 to 20 minutes or until the tops are golden. Enjoy warm or at room temperature.
Notes
- Read through the entire recipe and the Ingredient Notes section of the post and gather your ingredients. This small batch jalapeno poppers recipe comes together quickly so it's a good idea to have everything ready before beginning.
- To avoid burning your hands while handling jalapeños, wear gloves or use a small spoon to remove the seeds and membranes.
- Purchase large jalapeños that are all the same size. Pick peppers that are all roughly the same size and avoid any that are wrinkly or dull.
- Feel free to leave some seeds in the peppers to make them spicier. This recipe instructs you to remove all of the seeds before filling them with the cheese mixture, but you can leave a few seeds in if you want your jalapeño poppers to be a bit spicier.
- Let the poppers cool for a few minutes before eating. Letting the poppers cool a bit allows the cheese in the filling to set which makes them easier to eat.
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.
J. Hegyi says
Good recipe.