Description
These easy jalapeño poppers are a mouthful of melted cheesy deliciousness. They are stuffed with cream and cheddar cheeses to mellow out the spicy peppers, lightly topped with breadcrumbs for a bit of crispiness, then baked, not fried, until the cheeses are hot and gooey.
Ingredients
Units
Scale
- 12 jalapeño peppers
- 1/4 cup cream cheese, softened at room temperature
- 1/4 cup shredded cheese, Mexican blend (Cheddar, Colby, and Monterey Jack)
- 1 tablespoon plain bread crumbs
Instructions
- Cut jalapeños in half.
- Use the tip of a spoon to scoop out seeds and pulp.
- Preheat oven to 450°F.
- Spread cream cheese into each pepper half.
- Press a big pinch of shredded cheese into cream cheese.
- Arrange peppers on a parchment-lined baking sheet.
- Top each pepper with a sprinkle of breadcrumbs.
- Bake in a 450°F oven for 15-20 minutes or until the cheese melts.
- Transfer to a serving plate and serve.
Notes
optional: add a pinch of your favorite seasoning such as garlic powder, parsley, paprika, chives or Italian seasoning.
For a cool dip, serve with sour cream either plain or sprinkled with your favorite seasoning. I like herb salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: appetizer
- Method: bake
- Cuisine: American