Jalapeño Poppers
Jalapeño poppers stuffed with a tasty cream cheese filling and topped with crispy panko breadcrumbs, then baked until golden and bubbly.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- 2
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.
- 3
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.
- 4
In a separate medium bowl, mix together the panko breadcrumbs and melted butter.
- 5
Fill the peppers with the cream cheese mixture and transfer them to the prepared baking sheet. Top each pepper with the breadcrumb mixture.
- 6
Bake for 18-20 minutes, or until the breadcrumb topping is golden and crispy. Garnish with more green onions and serve.