Description
Make simple, cheesy jalapeño poppers baked until golden brown. Control the heat by removing seeds and membranes before stuffing with a creamy cheese mixture.
Ingredients
Scale
- 12 large jalapeño peppers
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 cup breadcrumbs (Panko preferred)
- Cooking spray
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and lightly coat it with cooking spray.
- Slice the jalapeños in half lengthwise. Use a small spoon or knife to carefully remove the seeds and white membranes from each half. Wear gloves if you have sensitive skin.
- In a medium bowl, combine the softened cream cheese, cheddar cheese, garlic powder, onion powder, and salt. Mix until the filling is smooth and well combined.
- Spoon or pipe the cheese mixture evenly into each jalapeño half, mounding it slightly.
- Sprinkle the top of the cheese filling on each popper with breadcrumbs.
- Place the stuffed peppers on the prepared baking sheet.
- Bake for 18 to 20 minutes, or until the cheese is melted and bubbly and the pepper edges are slightly softened.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- Wear gloves when handling jalapeños to prevent skin irritation from the capsaicin.
- For less heat, scrape out all the white membrane inside the pepper. For more heat, leave some membrane intact.
- If you prefer a crispier topping, lightly spray the breadcrumbs with cooking spray before baking.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 110
- Sugar: 1
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 5
- Cholesterol: 25