Bold, cheesy, and wrapped in golden, flaky pastry, Cream Cheese Jalapeno Poppers are a flavor-packed appetizer that can easily please a crowd. These bites combine a creamy cheese filling with the kick of fresh jalapenos all wrapped in strips of buttery, flaky pastry for an irresistible, savory finish. This recipe will be a major hit at all your game day celebrations, dinner parties, or whenever you need a bold bite to share.
Materials Needed
- Baking sheet lined with parchment paper
- Medium-sized mixing bowl
- Pizza cutter or knife
- Small bowl
- Whisk
- Basting brush
How to Store Cream Cheese Jalapeno Poppers
You can store leftover poppers in an airtight container in the refrigerator for up to 3 days.
If you plan to make your poppers ahead of time, simply prep the poppers according to the recipe. Instead of baking them immediately, place the uncooked jalapeno poppers in an airtight container and refrigerate for up to 24 hours.
Cream Cheese Jalapeno Poppers
Course: AppetizersCuisine: American fusionDifficulty: Easy20-24
servings127
kcal10
Ingredients
1 Butter Braid® Cream Cheese Pastry
8 oz. cream cheese, softened
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1 1/2 c. shredded cheddar cheese
2 green onions, chopped
Bacon bits
10-12 jalapenos, halved lengthwise with seeds and membranes removed
1 egg
1 tbsp. water
Directions
- Remove your pastry from its packaging and set it out to thaw for 2 hours.
- Once thawed, gently deconstruct your Cream Cheese pastry and remove the cream cheese filling. Put the filling in a medium-sized mixing bowl.
- In the bowl with your cream cheese filling, add softened cream cheese, garlic powder, onion powder, salt, shredded cheddar, chopped green onions, and bacon bits. Mix until smooth and evenly combined.
- Spoon the cheese mixture into each jalapeno half. Scrape off any excess so it’s level with the pepper’s edges.
- Using a pizza cutter or knife, slice the deconstructed pastry into 1/4-inch strips. Gently wrap each jalapeno horizontally, leaving a bit of space between the strips so the pastry can puff as it bakes. Try to place the start and end of each strip on the bottom.
- In a small bowl, whisk the egg with 1 tbsp. of water. Use a basting brush or similar tool to brush the egg wash over each wrapped jalapeno. This will give the poppers a beautiful, golden finish.
- Preheat your oven to 400°F. While it is heating, line a baking sheet with parchment paper.
- Place the poppers on your baking sheet and bake for 20 minutes, or until the pastry is puffed and golden brown. Let them cool for about 10 minutes before serving.
Recipe Video
Tips for Making Cream Cheese Jalapeno Poppers
- If you prefer a jalapeno alternative with no heat at all, use a bag of mini bell peppers. They’re similar in shape to jalapenos but don’t have that spicy kick.
- You can choose to bake these poppers in an air fryer instead of the oven. Just bake at 400°F for 10 minutes. Cook them in batches to avoid overcrowding the poppers as this could impact the bake.
- We recommend serving Cream Cheese Jalapeno Poppers alongside a dip of ranch or blue cheese dressing.
