Sun-Dried Tomato Jalapeno Poppers

Name: Sun-Dried Tomato Jalapeno Poppers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 poppers
Ingredients: 12 large jalapenos; 8 oz cream cheese, softened; 1/2 cup shredded cheddar cheese; 1/2 cup sun-dried tomatoes (packed in oil), chopped; 1/2 tsp garlic powder; 1/4 tsp black pepper; 1/4 cup breadcrumbs; 2 tbsp fresh parsley, chopped (for garnish)

Highlighted under: Global Flavors

I absolutely love making Sun-Dried Tomato Jalapeno Poppers, especially when I have friends over. These delightful bites are an impressive blend of flavors, combining the sweetness of sun-dried tomatoes with the spicy kick of jalapenos. The creamy filling is a revelation, and the crispy outside adds the perfect texture. We can whip these up in no time, and they always disappear quickly at gatherings. When I serve them, I can count on everyone coming back for seconds, and it's the perfect way to showcase my love for bold flavors.

Created by

Emily

Last updated on 2026-01-16T13:34:29.120Z

Every time I make Sun-Dried Tomato Jalapeno Poppers, I find myself experimenting with the filling. The combination of cream cheese, cheddar, and sun-dried tomatoes is simply out of this world. Once, I added a pinch of smoked paprika, and it elevated the flavor profile beautifully. The great thing is that the creaminess balances the spice from the jalapenos perfectly, making each bite a harmonious blend of heat and richness.

I’ve learned that the key to getting the poppers crispy is to bake them at a high temperature. This allows the outside to brown beautifully while ensuring the filling stays gooey and satisfying. Trust me, using fresh jalapenos instead of canned adds an incredible crunch that truly enhances the overall experience!

        Why You'll Love These Poppers
        Savory sun-dried tomatoes brighten each bite
Creamy filling that complements the jalapeno heat
A crowd-pleasing appetizer perfect for any occasion

      

Understanding the Ingredients

The star ingredient of these Sun-Dried Tomato Jalapeno Poppers is undoubtedly the sun-dried tomatoes. Their concentrated sweetness not only balances the spice of the jalapenos but also enhances the overall flavor profile. Look for sun-dried tomatoes packed in oil, as they tend to be more flavorful and moist than their dry counterparts. If you're in a pinch, you can rehydrate dried sun-dried tomatoes in warm water for about 30 minutes, but the texture may not be quite as rich.

Cream cheese plays a pivotal role in creating that luscious filling you crave in poppers. Its creamy consistency provides a smooth base that melds beautifully with the shredded cheddar, adding both creaminess and a sharp flavor contrast. Alternatively, if you're looking to make these poppers lighter, you could substitute some of the cream cheese with Greek yogurt for a tangy twist that still retains a creamy texture.

Perfecting Your Technique

Getting the jalapenos ready is crucial to the success of this recipe. Make sure to slice them uniformly to ensure even baking. For those sensitive to heat, removing all the seeds and membranes will significantly reduce spiciness. Conversely, for a fiery kick, leave a few seeds in your jalapenos. I recommend wearing gloves during the preparation to avoid irritation from the jalapeno oils.

When it comes to stuffing, pack the filling tightly but be careful not to overstuff, as the filling can expand while baking. A simple offset spatula or a small spoon can help you achieve an even filling. As for the breadcrumb topping, I suggest using panko breadcrumbs for an extra crunch. For a twist, try mixing in grated Parmesan cheese with the breadcrumbs before sprinkling them on top.

Ingredients

For the Jalapeno Poppers

12 large jalapenos
8 oz cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup sun-dried tomatoes (packed in oil), chopped
1/2 tsp garlic powder
1/4 tsp black pepper
1/4 cup breadcrumbs
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Prepare the Jalapenos

Preheat your oven to 400°F (200°C). Cut the jalapenos in half lengthwise and remove the seeds and membranes for a milder flavor. If you prefer more heat, leave some seeds in.

Make the Filling

In a mixing bowl, combine softened cream cheese, shredded cheddar, chopped sun-dried tomatoes, garlic powder, and black pepper. Mix until well blended.

Stuff the Jalapenos

Carefully fill each jalapeno half with the cheese mixture, pressing it down to ensure they are well packed.

Add the Breadcrumbs

Sprinkle breadcrumbs evenly over the stuff jalapenos for an extra crunchy topping.

Bake the Poppers

Place the stuffed jalapenos on a baking sheet lined with parchment paper. Bake for 15 minutes or until the tops are golden brown.

Garnish and Serve

Remove the poppers from the oven and let them cool slightly. Garnish with fresh parsley before serving.

Pro Tips

Feel free to customize the filling with your favorite herbs or spices to make these poppers even more unique. Also, if you want a smoky flavor, consider adding some crumbled bacon to the filling.

Serving Suggestions

These jalapeno poppers make a stellar appetizer at any gathering, but they can also shine as a main dish component, served alongside a fresh salad for a more balanced meal. Pair them with a zesty dipping sauce like ranch or a cool yogurt-based dip to offset the heat. If you're feeling adventurous, serve them with a side of tangy pickles to enhance the flavor contrast.

For a festive presentation, consider arranging the finished poppers on a large platter garnished with extra chopped parsley and sliced lemons. The vibrant colors will catch the eye and make this dish the centerpiece of your table. Remember to let your guests know that they’re spicy to avoid surprise tastes!

Storage and Make-Ahead Tips

If you're looking to make these poppers ahead of time, prepare them up to the stuffing stage, then cover and refrigerate for up to 24 hours before baking. This allows the flavors to meld wonderfully. When you're ready to serve, simply bake them right out of the fridge for a few extra minutes, adding a little time to the baking process until they are golden and warmed through.

For longer storage, fully cooked poppers can be frozen for up to three months. Cool them completely before placing them in an airtight container or freezer bag. To reheat, simply bake from frozen at 375°F (190°C) for 20-25 minutes, or until heated through and crispy. This makes them a convenient option for impromptu get-togethers or last-minute gatherings!

Questions About Recipes

→ Can I make these poppers ahead of time?

Yes, you can prepare the stuffed jalapenos in advance and refrigerate them. Just bake them fresh when you're ready to serve.

→ Are these poppers gluten-free?

You can make them gluten-free by using gluten-free breadcrumbs or omitting the breadcrumbs altogether.

→ Can I use other cheeses in the filling?

Absolutely! Feel free to experiment with different cheeses like feta, goat cheese, or mozzarella for a different flavor profile.

→ What should I serve with these poppers?

These poppers pair wonderfully with dips like ranch or cilantro-lime crema, or you can serve them as a standalone appetizer.