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Easy Baked Jalapeño Poppers with Cream Cheese Filling

A pile of baked jalapeño poppers stuffed with creamy cheese and topped with golden-brown crust.
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Make spicy, cheesy jalapeño poppers without the mess of deep frying. These baked poppers feature a creamy filling inside fresh jalapeño peppers.

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

  1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Put on gloves before handling the peppers. Slice the jalapeños in half lengthwise. Use a small spoon or knife to carefully remove the seeds and white membranes. This controls the heat level.
  3. In a medium bowl, combine the softened cream cheese, cheddar cheese, garlic powder, onion powder, and salt. Mix until the filling is smooth and well combined.
  4. Spoon or pipe the cheese mixture evenly into each jalapeño half. Do not overfill.
  5. In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle the buttered breadcrumbs over the top of the cheese filling in each pepper half.
  6. Place the stuffed peppers on the prepared baking sheet.
  7. Bake for 18 to 20 minutes, or until the peppers are tender and the topping is golden brown and bubbly.
  8. Let the poppers cool for a few minutes before serving.

Notes

  • Wear gloves when cutting the jalapeños to avoid skin irritation from the capsaicin.
  • For extra flavor, you can wrap the stuffed peppers in half a strip of bacon before baking. Adjust cook time if using bacon.
  • If you prefer a milder popper, soak the hollowed-out peppers in ice water for 15 minutes before stuffing.

Nutrition

Find it online: https://yumdrizzle.com/easy-baked-jalapeno-poppers/