Description
Make these simple baked jalapeño poppers for a spicy, cheesy appetizer perfect for game night. Control the heat by removing seeds before stuffing with a creamy cheddar filling.
Ingredients
Scale
- 12 large jalapeño peppers
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.
- Slice the jalapeño peppers in half lengthwise. Use a small spoon or knife to carefully remove the seeds and white membranes. Wear gloves when handling the peppers to prevent skin irritation.
- In a medium bowl, combine the softened cream cheese, cheddar cheese, garlic powder, onion powder, and salt. Mix until the filling is smooth and fully combined.
- Spoon or pipe the cheese mixture evenly into each jalapeño half, mounding it slightly.
- In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the top of the cheese filling in each pepper half.
- Place the stuffed peppers on the prepared baking sheet.
- Bake for 18 to 20 minutes, or until the peppers are tender and the cheese filling is bubbly and lightly golden brown.
- Let the poppers cool for a few minutes before serving.
Notes
- To reduce the heat level significantly, remove as much of the white membrane (pith) from inside the pepper as possible before stuffing.
- For a bacon wrapped poppers experience, wrap each stuffed pepper half with half a slice of bacon before baking. Adjust baking time as needed until the bacon is crisp.
- You can substitute Monterey Jack cheese for cheddar if you prefer a milder flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 145
- Sugar: 1
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 6
- Cholesterol: 35