BrokeAss Gourmet

BrokeAss Gourmet

Baked Jalapeño Poppers

  • Prep Time 0:25
  • Cook Time 0:24
  • Estimated Cost $13

These spicy, cheesy creations are for for my brother, Jeremy. He requested them on Saturday evening (after spending all day participating in SantaCon, no less). I promised to make them for him this week, but I knew I wanted to find a substitute for the golden, crunchy, batter they’re typically deep-fried in.

After a few tasty experiments, I found that a sprinkling of grated Parmesan over each pepper turned out to be a perfect compromise. It crisps in the oven to a golden crust without overpowering the melty cheese inside each pepper—and it’s much less messy and labor-intensive than deep-frying batter.

Don’t worry if a little cheese bubbles over the peppers while baking. Just gently scoop it back in—it’ll still be delicious.


  • 1 8-oz. package cream cheese $1.50
  • 1 cup shredded jack or cheddar cheese $3.50 for 8 oz
  • 1 clove garlic, very finely minced Pantry
  • 1 tsp Ancho chili powder $1.50 for 1 oz.
  • 1/2 tsp ground cumin $1.50 for 1 oz.
  • 1/4 tsp each salt and pepper Pantry
  • 10 green jalapeños, sliced lengthwise, seeds and white veins scraped out $1.50 
  • 1/4 cup grated Parmesan $3.50 for 10 oz

Recipe Serves 4


  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, combine cream cheese, shredded cheese, garlic, spices, salt and pepper. Stir well to combine.
  3. Use a spoon to pack each jalapeño half with 1 to 1 1/2 tbsps mixture. If you have leftover filling, save it to spread on crackers--it's yummy.
  4. Arrange poppers on an ungreased baking sheet, sprinkle each with a pinch of Parmesan and bake for 20-24 minutes, or until peppers are softened, cheese is melted and tops are lightly browned. 
  5. If, after baking, you want the tops browned further, pop them under the broiler for a couple of minutes.
  6. Let cool for at least 5 minutes, then serve warm.

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Diane, on Dec 14, 05:41 PM, wrote:

Love your site…I’m broke but I like to cook – so I check in to see what you’ve got going on….keep up the good work!

Cubicle Rebel, on Dec 18, 05:28 AM, wrote:

Love the blog title. Want those jalepeno poppers. I’d lick the plate. Yep, I would. Niiiice blog here.

Jill A, on Dec 18, 09:13 AM, wrote:

Thanks Gabi. I’m making these now for a party. I assume that the parmesan cheese is sprinkled on top just before they’re baked? or, is it added just before broiling them?

Haden, on Dec 28, 08:58 AM, wrote:

Yay! So happy to make & EAT these tasty little guys. Loved them.

Brittany, on Jan 3, 11:58 PM, wrote:

Followed recipe almost exactly, except couldn’t find Ancho chili powder, so used regular ol’ chili powder (will look harder for the real thing next time, as I’m guessing that would impart a little bit of missing heat). Also wound up using more like 1/3 c parmesan, and did opt for 2 mins broiling at the end. And they are so lovely. Such a crowd pleaser. Will double the recipe next time. Thanks Gabi, your site is a blast!

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