Jalapeno Poppers
Craving something spicy and creamy? Jalapeno Poppers are the ultimate bite-sized snack, perfect for parties or a cozy night in. With a crispy topping and a cheesy filling, they deliver a delightful kick that will have everyone coming back for more. Make these poppers tonight for an unforgettable treat!
Equipment
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 10 jalapeno peppers
- 8 ounces cream cheese
- 1 green onion
- ¾ teaspoon garlic powder
- ½ cup sharp cheddar cheese
- ¼ cup Panko bread crumbs
- 2 Tablespoons butter
Instructions
- Preheat your oven to 400 degrees F. This temperature is perfect for achieving that golden, crispy texture on the outside while keeping the interior creamy.
- Line a baking sheet with foil and set it aside. This will make cleanup a breeze after you’re done baking. Plus, it helps prevent sticking!
- Wearing gloves, slice the jalapenos in half lengthwise. Be cautious with the seeds, as they’re where most of the heat resides. Using a small spoon, scoop out the seeds and membranes from the inside for a milder flavor.
- In a mixing bowl, combine the cream cheese, green onion, garlic powder, and sharp cheddar cheese. Mix until everything is well incorporated and smooth. The mixture should be creamy and easy to spread.
- Fill each jalapeno half with the cheese mixture, pressing it down gently to ensure it’s packed well. The more filling, the better!
- Place the stuffed jalapenos on the lined baking sheet, cut side up. This allows the cheese to bubble and brown beautifully.
- In a small bowl, combine the Panko bread crumbs and melted butter. Mix them together until the crumbs are evenly coated. This combination will create a deliciously crispy topping.
- Sprinkle the Panko mixture generously over the stuffed jalapenos. Don’t skimp on this step; it’s where you get that sought-after crunch!
- Bake in the preheated oven for 18 to 20 minutes or until the tops are golden brown and crispy. Keep an eye on them to ensure they don’t burn!
- Once they’re done, remove the jalapeno poppers from the oven and let them cool for 5 minutes on the baking sheet before serving. This cooling period allows the filling to set slightly, making them easier to handle.
Notes
- Make Ahead Tips: You can mix the cream cheese filling together and store it in the refrigerator for up to 5 days. When you would like to enjoy the jalapeno poppers, stuff them with the filling, top with the Panko mixture, and bake.
- Assemble in Advance: Stuff the poppers with the filling but skip adding the Panko. Store in a single layer in an airtight container, placing parchment paper between layers in the refrigerator.
- Adjust Baking Time: They may take a few more minutes to bake if they are cold when you start.