Go Back
–+ servings
Jalapeno poppers with crispy panko topping on a white plate.
Print Recipe
No ratings yet

Easy Olive and Cheddar Stuffed Jalapeño Poppers

Fresh jalapeño peppers, sliced in half and stuffed with a creamy olive and cheddar filling, topped with panko bread crumbs and baked to crispy perfection. The perfect party appetizer or game day snack!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Appetizer, Appetizers, Side Dish, Side Dishes, Snack, Snacks
Cuisine: American
Servings: 8
Calories: 215kcal
Author: Jessica Lawson

Equipment

Ingredients

  • 16 jalapeño peppers see recipe notes
  • 8 ounces cream cheese softened
  • 1 cup shredded cheddar cheese
  • ¾ cup sliced black California ripe olives
  • 2 tablespoons fresh chopped chives
  • 1 teaspoon garlic powder
  • 1 tablespoon California olive oil
  • ½ cup panko bread crumbs

Instructions

  • Preheat the oven to 400 degrees f.
  • Slice jalapeño peppers lengthwise, keeping as much of the stem intact as possible. Scoop out seeds and white membranes (see recipe post).
  • In a medium bowl, combine softened cream cheese, shredded cheddar, sliced black olives, garlic powder and chopped chives.
  • Use a small offset spatula or spoon to fill each pepper half with the cream cheese mixture.
  • In a medium skillet, over medium low heat, heat olive oil and add panko bread crumbs. Stir continuously for 3-4 minutes until the panko is toasted and light golden brown. Transfer toasted panko immediately to a plate.
  • Take each pepper half and press the filling side of the pepper into the panko topping, making sure it's thoroughly coated.
  • Place pepper halves on a foil or parchment paper lined baking sheet fitted with a wire rack on top.
  • Bake for 18-22 minutes until the filling is bubbly and the topping is golden brown. Transfer to a serving platter, sprinkle with more fresh chives and serve warm.

Notes

Use gloves while making this recipe to avoid burning yourself with the oils from the jalapeno peppers.
You can control the spice level in the recipe depending on how you prep the peppers. See recipe post for more details.
Bake on a wire rack to prevent the poppers from rolling and tipping out the filling while in the oven.

Nutrition

Calories: 215kcal | Carbohydrates: 7g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 407mg | Potassium: 137mg | Fiber: 1g | Sugar: 3g | Vitamin A: 906IU | Vitamin C: 34mg | Calcium: 145mg | Iron: 0.4mg