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Fresno Poppers

These Fresno Poppers deliver the perfect balance of heat and creaminess with a three-cheese filling and optional bacon for smoky crunch. Spicy, cheesy, and utterly addictive, they're perfect for game days, cocktail parties, or casual gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 poppers
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 Fresno chili peppers halved and deseeded
  • 8 oz cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup Monterey Jack cheese shredded
  • 2 cloves garlic minced
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 slices bacon cooked and crumbled (optional)
  • 1 tablespoon chives or green onions chopped, for garnish
  • Cooking spray or olive oil for drizzling

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Slice the Fresno peppers lengthwise and remove the seeds and membranes.
  3. Line a baking sheet with parchment paper and arrange the halved peppers on it.
  4. In a medium bowl, combine the softened cream cheese, shredded cheddar, Monterey Jack, minced garlic, onion powder, paprika, salt, and black pepper.
  5. Mix until smooth and creamy, then fold in the crumbled bacon if using.
  6. Spoon or pipe the cheese mixture into each pepper half, slightly mounding on top.
  7. Lightly spray the tops with cooking spray or drizzle with olive oil to help them brown.
  8. Bake for 15-18 minutes, until the peppers are tender and the cheese is golden and bubbly.
  9. Remove from the oven and let cool slightly before sprinkling with fresh chives or green onions.
  10. Serve warm.

Notes

Can't find Fresno peppers? Jalapeños or mini sweet peppers make good substitutes. For a dairy-free version, use dairy-free cream cheese and vegan shredded cheese. Adjust the spice level by leaving some seeds in for more heat or removing them all for milder poppers. These can be prepared ahead and refrigerated before baking. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.