Erin’s Recipe Rundown
Texture: Creamy, cheesy, and crispy.
Taste: Rich cream cheese and cheddar with a touch of heat.
Ease: Quick and simple to prepare.
Top Tips: For a milder bite, remove the jalapeño ribs and seeds. Leave them in for extra heat.
Will I make these again? Yes—these are a go-to appetizer for game day, New Year’s, and parties.
xoxo erin
This post was originally published in February 2023 and updated with new photos and instructions in January 2025.
Game day isn’t complete without jalapeño poppers. They combine a creamy, cheesy filling with a crispy topping and tender roasted pepper for an irresistible, crowd-pleasing appetizer.
These poppers are perfect for the Super Bowl, holiday parties, birthdays, or any gathering. The recipe is straightforward and easy to prepare ahead of time, making it ideal when you want a stress-free appetizer that everyone will love.
Featured Comment
From Natalie R: These were such a huge hit!! I am so happy I made these, the gf breadcrumbs are amazing.
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Jalapeño Poppers
- Storage / Make Ahead / Freezing Instructions
- Can this recipe be made dairy-free?
- Are jalapeño poppers gluten-free?
- How do you get panko to stick?
- Should you boil jalapeños before making poppers?
- Gluten-Free Jalapeño Popper Tips
- More Gluten-Free Appetizers
- Gluten-Free Jalapeño Poppers Recipe
Ingredients You’ll Need
Notes on key ingredients. Exact amounts are in the recipe card below.
- Jalapeños: Use large, fresh peppers. Remove ribs and seeds for milder poppers or keep them for more heat.
- Garlic powder: Adds savory depth to the cream cheese filling. Fresh garlic works fine too.
- Cream cheese: Bring to room temperature so it mixes smoothly.
- Cheddar cheese: Freshly shredded sharp cheddar gives the filling a bright, tangy flavor, though mild or medium cheddar also works.
- Gluten-free breadcrumbs: Gluten-free panko is light and crispy, but any gluten-free breadcrumbs will do.
This 7-layer taco dip is another naturally gluten-free make-ahead appetizer option.
How to Make Gluten-Free Jalapeño Poppers
Overview—see the recipe card for exact instructions and quantities.
- Slice and seed: Halve each jalapeño and remove ribs and seeds if desired.
- Mix the filling: Combine cream cheese, shredded cheddar, chives, and garlic powder until smooth.
- Prepare the topping: Stir melted butter into gluten-free panko so it crisps and adheres.
- Assemble: Fill each pepper half with the cheese mixture and place on a baking sheet.
- Top and bake: Sprinkle the panko mixture on top and bake until peppers are tender and the topping is golden, about 18–20 minutes.
Storage / Make Ahead / Freezing Instructions
To Store: Best served fresh, but leftovers keep in an airtight container in the refrigerator for up to five days.
To Make Ahead: Assemble the poppers and refrigerate, covered, until ready to bake. Then bake as directed.
To Freeze: Arrange assembled poppers on a parchment-lined sheet so they don’t touch, freeze 1–2 hours, then transfer to a freezer-safe bag or container. Bake from frozen and add a few extra minutes if needed.
Can this recipe be made dairy-free?
Yes. Substitute dairy cheeses with vegan cream cheese and vegan cheddar-style shreds for a dairy-free version that still delivers creaminess and flavor.
Are jalapeño poppers gluten-free?
Traditional poppers often use wheat breadcrumbs and are not gluten-free. Using gluten-free breadcrumbs makes this recipe safe for those avoiding gluten.
How do you get panko to stick?
Mix panko with melted butter so the crumbs adhere to the filling and crisp up in the oven.
Should you boil jalapeños before making poppers?
No need to boil. Baking tenderizes the peppers while you get a toasted topping.
Gluten-Free Jalapeño Popper Tips
- Bacon variation: For smoky, savory poppers, add cooked bacon bits to the filling or wrap a thin bacon strip around each stuffed pepper before baking.
- Vegan variation: Use vegan cream cheese and vegan cheddar-style shreds to make these vegan-friendly.
More Gluten-Free Appetizers
- Gluten-Free Charcuterie
- Gluten-Free Baked Brie
- Gluten-Free Breadsticks
- Hot Creamy Artichoke Dip
- Gluten-Free Mozzarella Sticks
- Gluten-Free Meatballs
- Deviled Eggs with Relish
Gluten-Free Jalapeño Poppers
These gluten-free jalapeño poppers are a party favorite and can be prepared in advance. Rich, cheesy filling paired with crispy gluten-free breadcrumbs and tender baked jalapeños make for a winning appetizer.
Ingredients
- 14 jalapeño peppers
- 8 ounces cream cheese softened to room temperature
- 6 ounces sharp cheddar cheese shredded
- 2 tablespoons fresh chives
- 1 teaspoon garlic powder
- 1 cup gluten-free panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Slice each jalapeño in half lengthwise and remove ribs and seeds if you prefer a milder popper.
- In a bowl, mix the cream cheese, shredded cheddar, chives, and garlic powder until smooth.
- In a separate bowl, combine the gluten-free panko and melted butter.
- Fill each pepper half with the cheese mixture and place on the prepared baking sheet.
- Sprinkle the panko mixture over the filled peppers.
- Bake 18–20 minutes, until the peppers are tender and the topping is golden and bubbly.
- Allow to cool for 5 minutes before serving. Enjoy!
Notes
- Bacon variation: Add cooked bacon bits to the filling or wrap a thin bacon slice around each stuffed pepper before baking.
- Vegan variation: Use vegan cream cheese and vegan cheddar-style shreds.
- Storage: Store leftovers in an airtight container in the fridge for up to five days.
- Make ahead: Assemble the poppers and refrigerate until ready to bake.
- Freezing: Freeze assembled poppers on a parchment-lined sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes if needed.
Nutrition
Carbohydrates: 19 g |
Protein: 8 g |
Fat: 22 g |
Saturated Fat: 12 g |
Cholesterol: 64 mg |
Sodium: 332 mg |
Fiber: 1 g |
Sugar: 2 g