Jalapeño Poppers
Jalapeño poppers stuffed with a tasty cream cheese filling and topped with crispy panko breadcrumbs, then baked until golden and bubbly.
Ingredients
- 12 large jalapeño peppers
- 6 ounces cream cheese, (softened)
- ⅓ cup shredded cheddar cheese
- 2 tablespoons sliced green onions, (plus more for topping)
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ cup panko breadcrumbs
- 1 tablespoon unsalted butter, (melted)
Instructions
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Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
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Using a small paring knife, cut each jalapeño in half lengthwise. Scoop out the seeds and membranes using a small spoon or melon baller. Set aside.
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In a medium bowl, mix together the cream cheese, cheddar cheese, green onions, garlic powder, salt, and onion powder. Mix together with a spoon until all the ingredients are incorporated into the cream cheese. Set aside.
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In a separate medium bowl, mix together the panko breadcrumbs and melted butter.
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Fill the peppers with the cream cheese mixture and transfer them to the prepared baking sheet. Top each pepper with the breadcrumb mixture.
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Bake for 18-20 minutes, or until the breadcrumb topping is golden and crispy. Garnish with more green onions and serve.
Nutrition (per serving)
Nutritional values are estimates from the original source.