Baked Jalapeño Poppers
Make a batch of baked jalapeño poppers for your next party! This recipe is really simple to follow and makes the tastiest appetizer ever. It's no wonder these are so popular!
Servings 20 servings
Calories 67kcal
Ingredients
- 10 jalapeños halved and deseeded
- 8 ounces cream cheese softened
- ¼ cup fresh cilantro chopped
- ¼ cup green onion sliced thinly
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup Mexican cheese blend shredded
- 1 tablespoon butter melted
- ¼ cup Panko bread crumbs
Instructions
- Preheat oven to 400°F (20°C). Lightly grease a sheet pan.
- Halve the peppers and remove the seeds. You may remove the stems or keep them on. Arrange them cut side up on the sheet pan.
- Combine cream cheese, cilantro, green onion, garlic powder and salt.
- Spread spoonfuls of the cream cheese mixture onto each pepper half. Sprinkle cheese on top.
- Stir together melted butter and Panko breadcrumbs until combined. Sprinkle on top of the shredded cheese.
- Bake for 20 minutes, until cheese has melted and browned. If tops are not browned, broil for an additional 2-3 minutes.
Notes
Tip: It's very helpful if the cream cheese is softened ahead of time — leave it on the counter for an hour or so before you begin.
Adjust the heat level: These jalapeño poppers are pretty mild IF you take the time to get all the seeds and membranes out — this is where jalapeños have most of their heat. Once you have halved them, you can use a spoon to scrape the insides out. If you don't mind heat, you could leave in the membranes and some of the seeds.
Nutrition
Serving: 1popper | Calories: 67kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 390mg | Potassium: 49mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 0.3mg
