Prime Ginister Oven Baked Jalapeño Poppers 

Everyone loves a jalapeño popper, but this version takes it to the next level with a bold, boozy twist. Unlike traditional jalapeño poppers, these come together easily and are baked instead of fried, eliminating the need for a vat of hot oil and the mess that comes with it.

Made with our Prime Ginister Hot Dogs infused with gin, these poppers bring a rich, smoky, and savory depth to every bite. Gin’s distinctive juniper berry flavor adds herbaceous brightness, which pairs beautifully with gooey, zesty pepper jack cheese and the fresh heat of jalapeños.

Don’t worry—jalapeños are surprisingly mild once baked. Their natural spice is mellowed by the cream cheese, offering just the right amount of flavor without overwhelming heat. These poppers are guaranteed to be a hit at your next get-together and are perfect for game day or movie night. Your whole family is going to love them.

They’re best served warm—delicious on their own, but if you’re in the mood to dip, sweet Thai chili sauce or classic ranch make excellent accompaniments to the creamy filling and crispy topping.

Prime Ginister Jalapeño Poppers Recipe

Yield: 24 poppers | Serves: 6–8

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min

Ingredients

Filling

• 12 jalapeños (about 3" long)
• 2–3 Booze Dogs’ Prime Ginister Hot Dogs, finely diced
• 1 tsp neutral oil or butter
• 8 oz cream cheese, softened
• 1 cup shredded pepper jack cheese (or sharp cheddar)
• ¼ cup green onion, finely sliced (about 2 stalks)
• ½ tsp garlic powder
• 1 tsp Worcestershire sauce
• ½ tsp Dijon mustard
• Salt & black pepper, to taste
• Dash of hot sauce (optional, especially if using cheddar)

Topping

• ½ cup finely shredded pepper jack or cheddar cheese
• ⅔ cup panko breadcrumbs
• Smoked paprika, for garnish (optional)

Note on Cheese:

For the best melt, shred your own cheese. Pre-shredded cheese contains anti-caking agents that prevent clumping but also affect melting. Freshly shredded cheese gives a smoother, creamier texture that really makes a difference in this recipe.

Instructions

1. Preheat the Oven

• Preheat to 375°F (190°C).
• Line a baking sheet with foil and place a wire rack on top to help the jalapeños bake evenly and stay stable.

2. Prepare the Jalapeños

• Wear gloves when handling jalapeños to avoid irritation.
• Using a sharp knife, slice each pepper in half lengthwise.
• With a teaspoon, firmly but carefully scrape out the seeds and white membrane from each half.
• If not using gloves, wash your hands thoroughly after handling the peppers.
• Set aside, cut-side up.

3. Cook the Hot Dogs

• Heat 1 teaspoon of oil or butter in a skillet over medium-high heat.
• Add the diced hot dogs and cook until lightly browned, about 3–4 minutes.
• Use a slotted spoon to remove the hot dogs and set aside, leaving the flavored oil in the pan.

4. Toast the Breadcrumbs

• In the same pan over medium heat, add the panko breadcrumbs and a pinch of salt.
• Toast, stirring often, until just starting to turn golden—they will continue browning in the oven.
• Transfer to a bowl and set aside.

5. Make the Filling

• In a large bowl, combine: cream cheese, 1 cup shredded cheese, green onion, garlic powder, Worcestershire sauce, Dijon mustard, cooked hot dogs, and hot sauce (if using).
• Season with salt and pepper.
• Tip: If the filling is difficult to mix, microwave it for 10 seconds to soften the cream cheese.

6. Assemble the Poppers

• Spoon the filling into each jalapeño half, mounding slightly.
• Sprinkle each half with a little finely shredded cheese.
• Hold the jalapeño over the bowl of toasted breadcrumbs and gently press crumbs onto the filling, allowing excess to fall back into the bowl.
• Place the poppers on the prepared wire rack.

7. Bake

• Bake for 20 minutes, or until the cheese is melted, the breadcrumbs are golden, and the jalapeños are tender but still hold their shape.

8. Serve

• Garnish with smoked paprika, if desired.

Serve warm with sweet Thai chili sauce or ranch dressing on the side.