Fresno Poppers are a bold, spicy, and cheesy appetizer made by stuffing fresh Fresno chili peppers with a creamy, savory filling and baking or grilling them to golden perfection. Slightly milder than jalapeños but with a distinct fruity heat, Fresno peppers are ideal for poppers. Whether served at parties, game days, or as a fun snack, these bite-sized flavor bombs always deliver.
Why You’ll Love This Recipe
- Spicy, smoky, and packed with flavor
- Perfect finger food for parties and gatherings
- Easy to prepare with minimal ingredients
- Can be baked or grilled
- Customizable with different cheeses or proteins
- Less spicy than jalapeños but still has a kick
- Pairs well with dips, sauces, or drinks
- A crowd-pleasing appetizer
- Naturally gluten-free
- Delicious warm or at room temperature
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresno chili peppers
- Cream cheese, softened
- Shredded cheddar or pepper jack cheese
- Garlic powder
- Onion powder
- Salt and black pepper
- Cooked bacon bits or plant-based bacon (optional)
- Chopped green onions or chives
- Olive oil
- Panko breadcrumbs (optional topping)
Directions
- Preheat your oven to 375°F (190°C) or heat a grill to medium-high.
- Cut Fresno peppers in half lengthwise and remove seeds and membranes.
- In a bowl, mix cream cheese, shredded cheese, garlic powder, onion powder, salt, pepper, bacon bits (if using), and green onions.
- Fill each pepper half with the cheese mixture.
- If desired, sprinkle with panko for extra crunch and drizzle lightly with olive oil.
- Place on a baking sheet or grill-safe tray.
- Bake for 1520 minutes or grill for 810 minutes until the tops are golden and peppers are slightly softened.
- Let cool slightly before serving.
Servings and timing
This recipe serves approximately 46 people as an appetizer.
Total time: about 30 minutes
- Prep time: 10 minutes
- Cook time: 1520 minutes
Variations
- Add cooked sausage or ground beef to the filling
- Use vegan cream cheese and shredded cheese for a plant-based version
- Make them extra spicy by mixing hot sauce into the filling
- Add smoked paprika or chipotle powder for a smoky depth
- Swap Fresno peppers for mini bell peppers for a milder option
- Top with crushed tortilla chips instead of panko for a Tex-Mex twist
- Serve with a side of ranch, sour cream, or avocado dip
storage/reheating
Let the poppers cool before storing.
- Refrigerator: Store in an airtight container for up to 3 days
- Freezer: Not recommended due to the texture of the peppers after thawing
- Reheating: Reheat in the oven at 350°F for 58 minutes or air fryer for 34 minutes to restore crispness
FAQs
Are Fresno peppers spicy?
Yes, they have a medium heat level—spicier than bell peppers but milder than jalapeños.
Can I make Fresno poppers ahead of time?
Yes, you can assemble them a day ahead and bake right before serving.
What can I use instead of Fresno peppers?
Mini bell peppers for a mild option or jalapeños for more heat.
Can I air fry these poppers?
Yes, air fry at 375°F for 810 minutes until golden and bubbling.
Are they gluten-free?
Yes, just skip the panko topping or use gluten-free breadcrumbs.
Can I make them dairy-free?
Yes, use plant-based cream cheese and vegan shredded cheese alternatives.
What sauce pairs well with these?
Ranch dressing, spicy aioli, chipotle mayo, or avocado crema are all great choices.
Do I have to roast or grill the peppers?
Yes, roasting or grilling softens the peppers and melts the filling—essential for the best texture and flavor.
Can I freeze leftovers?
It’s not recommended, as the peppers can become mushy when thawed.
Are Fresno poppers keto-friendly?
Yes, they are low in carbs—just skip the breadcrumbs or use a keto alternative.
Conclusion
Fresno Poppers are the perfect combination of heat, creaminess, and crunch. Easy to make and endlessly customizable, they’re ideal for entertaining or snacking anytime you crave something bold and savory. Whether baked or grilled, these poppers bring a fun kick to the table with minimal effort. Try them once, and they’ll be a go-to favorite.
Description
Fresno Poppers are a spicy, cheesy, and crispy appetizer made with vibrant red Fresno peppers stuffed with a creamy cheese filling and baked or grilled to perfection. They’re a fun twist on jalapeño poppers with a little sweetness and just the right amount of heat. Perfect for game day, parties, or anytime you’re craving something bold and snacky.
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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
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Slice each Fresno pepper in half lengthwise and remove the seeds and membranes.
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In a bowl, mix together cream cheese, cheddar cheese, green onions, garlic, paprika, salt, and pepper until well combined.
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Spoon the cheese mixture into each pepper half, filling them generously.
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(Optional) In a small bowl, mix panko breadcrumbs with olive oil. Sprinkle over the stuffed peppers for an extra crispy topping.
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Arrange the stuffed peppers on the baking sheet and bake for 1518 minutes, or until the peppers are tender and the cheese is bubbly and golden on top.
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Remove from oven, let cool slightly, and serve warm.
Notes
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Fresno peppers are milder and sweeter than jalapeños, but still have a nice kick.
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For more heat, leave a few seeds in.
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These can also be grilled for a smoky flavor—just place them on a hot grill for about 10 minutes.
