Cream Cheese Jalapeno Poppers
Cream Cheese Jalapeno Poppers are so easy to make. What's not to love about a fresh jalapeño stuffed with a warm, gooey cheese filling that's topped with a buttery, crunchy bread crumb? Make this recipe for the BEST crowd pleasing, party or Game Day appetizer.
Servings: 24 servings
Ingredients
- 12 Jalapenos
- 8 oz Cream Cheese softened
- 2 tsp Garlic Powder
- 8 oz Sharp Cheddar Cheese shredded
- 3 tbsp Green Onion chopped
- 2/3 cup Panko Bread Crumbs
- 2 tbsp melted Butter
Instructions
- Preheat the oven to 400.
- Beat cream cheese in a mixing bow; until fluffy.
- Add garlic powder and beat until blended.
- Add shredded cheese and green onion and mix until blended. Set aside.
- In another bowl, combine Panko crumbs and melted butter until butter is absorbed. Set aside.
- Slice the jalapenos in half lengthwise and scrape out seeds and membrane using a small spoon.
- Fill jalapenos with the cream cheese mixture.
- Take each jalapeno half and press crem cheese side into bread crumb mixture and return to baking sheet.
- Bake 18-22 minutes or until breadcrumbs are golden.
- Allow to cool several minutes before serving.
Notes
- Wear disposable gloves or be extra cautious when slicing and deseeding the jalapeños. You do not want burning watery eyes.
- Use freshly grated cheese for the best gooeyiness. Pre-shredded store bought contains preservatives that do not produce the best flavor and texture.
- Purchase Japanese Style Panko Breadcrumbs if possible. They will give you the best crunch.
- Top with fresh parsley if you would like.
- Serve with ranch dressing or other favorite dipping sauce.
Nutrition
Calories: 90kcal | Carbohydrates: 3g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 112mg | Potassium: 46mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 8mg | Calcium: 81mg | Iron: 0.1mg