Description
Make these easy baked jalapeño poppers for a spicy, cheesy appetizer perfect for game night. Control the heat by properly seeding the peppers.
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
- 1/4 teaspoon black pepper
- 1/2 cup panko breadcrumbs (optional, for extra crunch)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Prepare the jalapeños: Wear gloves to protect your hands. Slice each jalapeño lengthwise down the middle, creating two halves. Use a small spoon or knife to carefully scoop out the seeds and white membranes. Remember, the membranes hold most of the heat.
- Make the filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until the filling is smooth and well combined.
- Stuff the peppers: Spoon or pipe the cheese mixture evenly into each jalapeño half, mounding it slightly on top.
- Optional breading: If you want a crispier exterior, gently press the tops of the filled peppers into the panko breadcrumbs.
- Bake: 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 hot and lightly golden brown.
- Serve immediately while hot.
Notes
- Always wear gloves when handling jalapeños to prevent skin irritation from the capsaicin.
- For milder poppers, remove as much of the white membrane (the pith) as possible during seeding.
- If you prefer bacon wrapped poppers, wrap each stuffed half with half a slice of bacon before baking and increase the cook time slightly until the bacon is crisp.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 13
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 7
- Cholesterol: 35