Jalapeno Cheese Poppers
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Vegetarian
Ingredients
Scale
- 12 medium jalapeno peppers, halved lengthwise and seeded
- 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 or cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat. Carefully slice each jalapeno in half lengthwise. Use a small spoon to scrape out the seeds and the white membranes. To keep the heat low, ensure all seeds are removed; for more spice, 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 or spoon until the mixture is smooth and the spices are evenly distributed throughout the cheese.
- Using a spoon or a small spatula, fill each jalapeno half with the cheese mixture. Spread it evenly so it is flush with the edges of the pepper. Try not to overfill them too much, as the cheese will expand slightly and may bubble over the sides during the baking process.
- In a small bowl, mix the Panko breadcrumbs with the melted butter until they are well coated and look like damp sand. Press the top of each stuffed pepper into the breadcrumb mixture, or sprinkle the crumbs generously over the top of the cheese to create a crisp crust.
- Place the stuffed peppers on your prepared baking sheet in a single layer. Bake for 15 to 18 minutes. You want the peppers to be tender when pierced with a fork and the breadcrumb topping to be a beautiful golden brown. Serve them while they are still warm and gooey.
Find it online: https://www.diannemeals.com/snacks/jalapeno-cheese-poppers/