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Easy, baked jalapeño poppers

Delicious, easy, baked jalapeno poppers. Served with a creamy honey mustard sauce.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Snack
Cuisine: American
Servings: 12 Jalapeño Poppers


  • Oven, Baking tray


Cheese filling

  • 125 g cream cheese
  • 60 g mature cheddar cheese
  • 1/2 tsp celery salt
  • 1/2 tsp garlic salt
  • 1/2 tsp Woolworths all-purpose seasoning


  • 6 large Jalapeño Peppers halved and seeds removed
  • 3/4 cup Panko Bread Crumbs
  • olive oil spray extra virgin
  • 1 extra large egg whisked
  • 1/2 cup flour

Creamy honey mustard dressing

  • 1/2 cup good quality mayonnaise
  • 2 tbsp honey
  • 2 tbsp dijon mustard
  • 1 large pinch salt
  • good grinding black pepper


Cheese filling

  • Mix all of the ingredients in a small bowl.

Jalapeño Poppers

  • Preheat the oven to 180° C.
  • Place the panko bread crumbs in a shallow oven dish and lightly spray with the olive oil spray.
  • Toast the panko bread crumbs for 5 minutes until golden.
  • Fill the Jalapeño halves with the cheese filling.
  • Dip the filled jalapeno halves in egg, coat with flour and dip in egg again. Lastly, roll in panko bread crumbs and place on a baking sheet lined with a silicone baking mat.
  • Give the poppers a light spray of olive oil again.
  • When all the poppers are coated with panko bread crumbs bake in the oven for 25 minutes.
  • Serve immediately with the creamy honey mustard dip.

Honey mustard dip sauce

  • Mix all of the ingredients for the creamy honey mustard dip sauce and add to a small bowl.


Panko bread crumbs work best as they become stay crunchy when baked.  You can find them under the Asian section of your local super market.