Jalapeño Poppers

By Shawn

Ingredients

• 6 large jalapenos
• 8 ounce package cream cheese, softened to room temperature
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Pinch of smoked paprika, optional
• 1 cup finely grated jalapeno jack cheese
• 3 tablespoons butter
• 1 teaspoon garlic that has been pressed through a garlic press, or finely minced
• 1/2 cup panko bread crumbs

Details

Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from afamilyfeast.com

Preparation

Step 1

These baked jalapeño poppers are based on an old recipe they are baked instead of fried!

We’ve filled fresh jalapeños halves with a delicious and creamy mixture of cream cheese and shredded jalapeño jack cheese that is flavored with cilantro, garlic and onion powders, as well as a pinch of smoked paprika!  Then they are topped with panko bread crumbs that have been mixed with garlic and melted butter and baked until golden brown on top and warm and melted on the inside!

If you’d like to cut back on the heat – simply swap in cheddar cheese for the jalapeño jack for a less intense bite.

In a medium bowl, mix softened cream cheese, cilantro, salt, pepper, garlic powder, onion powder, optional smoked paprika and shredded cheese. Divide filling between the 12 jalapeno halves filling or over filling to use all of creamed cheese mixture. Set aside in small to medium baking pan.

Preheat oven to 400 degrees.

In a medium sauté pan, melt butter over medium heat and cook garlic one minute. Remove from heat and add panko and stir.

Dip each filled jalapeno one at a time, filling side down, into crumbs and place back into pan filling up. Bake for 20-25 minutes until golden. Place under broiler for a few minutes if you wish to brown them further as more oven time will make them sag.

I LOVE jalapeno poppers, but I hate frying. It makes the whole house smell. Love this baked alternative.