Easy Jalapeno Cheese Poppers
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian, Gluten-Free (option)
Ingredients
Scale
- 12 large fresh jalapenos
- 8 oz cream cheese, softened to room temperature
- 1 cup sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 cup Panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Fresh chives for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
- Wash the jalapenos and pat them dry. Slice each pepper in half lengthwise. Use a small spoon to scrape out the seeds and the white membranes. If you want more heat, you can leave a few seeds behind.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and smoked paprika. Stir with a spatula until the mixture is smooth and the spices are evenly distributed.
- Using a spoon or a small spreader, fill each jalapeno half with the cheese mixture. Be careful not to overfill them too much, as the cheese will expand slightly and melt while baking.
- In a small bowl, mix the Panko breadcrumbs with the melted butter. Sprinkle a generous amount of the breadcrumb mixture over the top of each stuffed pepper, pressing down gently so they stick to the cheese.
- Place the stuffed peppers on the prepared baking sheet. Bake for 18 to 20 minutes, or until the peppers are tender and the breadcrumb topping is a beautiful golden brown. Serve warm.
Find it online: https://www.diannemeals.com/snacks/easy-jalapeno-cheese-poppers/