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97% would make again

Jalapeño Popper Bites

by Betsy Carter, Alexander Roberts and Katie Aubinfeatured in Easy Party Appetizers for the Lazy Cook

Under 30 min

Under 30 min


for 12 servings

  • 2 cups panko breadcrumbs (100 g)
  • 2 cups shredded cheddar cheese (200 g), plus more for topping
  • 2 large eggs
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • nonstick cooking spray, for greasing
  • 10 oz cream cheese (285 g)
  • 4 strips bacon, cooked and chopped
  • 4 jalapeñoes, seeded, diced, plus 24 sliced for topping

Nutrition Info

Shop ingredients with
    Calories 305
    Fat 20g
    Carbs 15g
    Fiber 0g
    Sugar 2g
    Protein 14g

Estimated values based on one serving size.


  1. In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
  2. Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
  3. In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
  4. Preheat oven to 375°F (190°C).
  5. Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
  6. Bake for 10 minutes, or until the cups are golden brown.
  7. Enjoy!