Jalapeno Poppers Recipe
Servings: 24 poppers
Ingredients
- 12 Jalapeno peppers
For the filling:
- 8 oz. of Cream Cheese softened to room temperature
- 1 Cup of cheddar cheese shredded
- ½ Lb of bacon cooked, and cut into fine pieces
- 3 Green onions finely chopped
- 2 Tablespoons of cilantro minced (optional)
- ½ Teaspoon of garlic powder
- ½ Teaspoon of salt
- ¼ Teaspoon of black pepper
- ¼ Teaspoon of smoked paprika optional
For the panko crust:
- 1 Cup of Panko bread crumbs
- 2 Tablespoons of butter melted
Instructions
- Preheat your oven to 400 degrees Fahrenheit, 204 Celcius.
- Prep the jalapeno peppers by cutting them in half lengthwise followed by scooping out the seeds and white pith with a spoon. Try and leave some of the stems on both halves as it will make handling the poppers easier.
- Make the filling: Get out a large mixing bowl and add all of the ingredients for the filling into it. Then use either a spoon or a silicone spatula to mix all of the ingredients together until it is thoroughly incorporated.
- Assemble the jalapeno poppers: Get out a large baking sheet and cover it with some aluminum foil. Then take one of the jalapeno halves and use a spoon to add some of the filling into the cavity of the jalapeno. Place the stuffed pepper down on the baking sheet and repeat the process until all jalapeno halves are stuffed.
- Add the panko crust: Combine the melted butter and panko bread crumbs in a small mixing bowl. Then pour some of the panko topping over the filling on each jalapeno popper. You can use your hands to press the topping into the filling if it doesn’t seem to stick enough.
- Bake the jalapeno poppers: Place the baking sheet with jalapeno poppers into your heated oven. Let them cook for roughly 20 minutes, or until the panko topping is nice and brown.
- Take the jalapeno poppers out of your oven and let them cool for about 5 minutes before enjoying them.