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baked jalapeño poppers on a baking sheet
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5 from 1 vote

Easy Gluten-Free Jalapeño Poppers

These gluten-free jalapeño poppers are the perfect game day snack. Cheesy, creamy, and spicy, this easy appetizer can be baked in the oven or air fryer!
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: American
Diet: Gluten Free
Servings: 24 poppers
Calories: 71kcal


  • Air Fryer optional


  • 12 jalapeño peppers
  • 8 oz (227g) block of cream cheese room temperature. Use dairy-free if preferred
  • 1 cup shredded marble or cheddar cheese use dairy-free if preferred
  • ¾ teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon onion powder
  • ¼ teaspoon cayenne reduce or omit for less spice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoon chives, divided
  • cup gluten-free breadcrumbs
  • 1 tablespoon melted butter use dairy-free if preferred
  • cup pre-cooked bacon crumbles optional to use inside the filling and/or for garnish


  • If using an oven, preheat to 425ºF. If using an air fryer, preheat to 375ºF 5 minutes before baking.
  • Begin by washing and drying all of the jalapeños. While wearing gloves, carefully cut the jalapeños in half lengthwise. Place the pepper on the counter to see where it will naturally sit, then cut horizontally to avoid wobbly poppers. Remove the stem if desired. Use a spoon or your gloved hands to remove the membrane and seeds. If you want your poppers extra spicy, save some of the seeds for the filing (¼ teaspoon recommended). Discard the rest.
  • In a medium-size bowl, mix together the cream cheese, shredded cheese, all spices, 2 tablespoon of chives, bacon crumbles if desired, and reserved jalapeño seeds. Use a spoon or piping bag to spread the filling into each of the jalapeño halves. Place a few pieces of shredded cheese on the top.
  • In a small bowl, stir together the gluten-free breadcrumbs and melted butter. Spoon on top of the filled jalapeño halves.
  • Oven Instructions: Place the poppers on a parchment lined baking sheet and bake for 12-17 minutes until lightly crisp on top.
    Air Fryer Instructions: Place about 8-10 poppers in the air fryer basket and cook for 6-8 minutes until crisp on top. Repeat batches if necessary.
  • Once baked, remove poppers to a plate and serve immediately. Garnish with extra chives and bacon crumbles. Enjoy hot!


  • Wear gloves while handling the jalapeños to protect your hands from the spicy oils.
  • Dairy-Free & Vegan:  Feel free to omit the bacon and use dairy-free cream cheese, shredded cheese, and butter.
  • Keto: Omit the breadcrumbs on top.
  • Vegetarian: Omit the bacon crumbles.
  • Make Ahead: Cut and fill the peppers ahead of time. Store in a covered container in the fridge for up to 2 days before baking. Bake according to above instructions.
  • Storage: Leftover jalapeño poppers can be cooled and stored in an airtight container in the fridge for up to 2 days. Freezing is not recommended as poppers will become soggy.
  • Reheat: Reheat poppers in the oven at 425ºF or air fryer fat 375ºF or a few minutes until hot and crisp again. Serve immediately.
Nutrition facts are an estimation.


Calories: 71kcal | Carbohydrates: 2.6g | Protein: 2.4g | Fat: 5.7g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.5g | Trans Fat: 0.15g | Cholesterol: 15.4mg | Sodium: 112.6mg | Potassium: 40.3mg | Fiber: 0.44g | Sugar: 0.7g | Vitamin A: 100.9IU | Vitamin C: 7.7mg | Calcium: 46.8mg | Iron: 0.09mg