Appetizers & Snacks, Side Dishes

Roasted Jalapeño Poppers

  • Prep 10 mins
  • Total 25 mins
  • Easy
  • Serves 4

These roasted jalapeño poppers are a great appetizer for your next game night!

TIP: If you’re serving kids or people who like their snacks on the mild side, use miniature bell peppers instead of jalapeños. 


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 12 large jalapeno Peppers (about 3 inches long)
  • 6 ounces cream cheese, at room temperature 
  • 1 teaspoon chili powder 
  • 4 ounces shredded cheddar cheese 
  • 2 slices cooked bacon, chopped finely
  • 1/4 cup panko breadcrumbs
  • 1 tablespoon butter, melted


  • Medium Bowl
  • Small Bowl
  • Ninja Sheet Pan
  • Step 1

    If the jalapenos have stems, cut them off flush with the tops of the Chili’s. Slice the jalapenos in half lengthwise and scoop out the seeds. For milder popper’s, remove the white membranes (the ribs).

  • Step 2

    In a medium bowl, mix the cream cheese, chili powder, and shredded cheese. Spoon the cheese mixture into the jalapeno halves and place them on the sheet pan if the jalapenos roll or move, use a vegetable peeler to scrape away a thin layer of skin on the base so they are more stable.  

  • Step 3

    In a small bowl, stir together the bacon, pankobutter. Top each of the jalapeno house with the panko mixture.

  • Step 4

    Select AIR ROAST, set temperature to 375 F, and set time to 15 minutes. Select START/PAUSE to begin preheating.  

  • Step 5

    Once the unit has preheated, slide the pan into the oven.   

  • Step 6

    After 7 to 8 minutes rotate the pan 180 degrees and continue cooking until the peppers have softened, the filling is bubbling, and the panko is browned. 

  • Step 7

    When cooking is complete, remove the pan from the oven. Let the poppers cool for a few minutes before serving