Baked Cream Cheese Jalapeño Poppers
I whipped up these cream cheese jalapeño poppers after several unsuccessful tries at deep-frying them. I adapted a recipe originally created by Emeril, and the result was this fantastic alternative. This method is far simpler than frying, and it's a unanimous family favorite, with most agreeing that they're just as, if not more, delicious than any fried poppers they've ever tasted! Our family's love for hot peppers leads us to prepare this recipe every year with the ones we cultivate in our garden.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup finely shredded Cheddar cheese
- 1 ½ tablespoons taco seasoning mix
- 12 medium jalapeno peppers, halved lengthwise and seeded
- 2 tablespoons fine breadcrumbs, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
- Blend cream cheese, Cheddar cheese, and seasoning mix together in a bowl. Spread mixture into jalapeño halves and arrange onto the prepared baking sheet. Sprinkle breadcrumbs over cheese filling.
- Bake in the preheated oven until peppers are just tender, 20 to 30 minutes.
Notes
If you aren’t a fan of taco seasoning, try stuffing the peppers with a mixture of cream cheese, mozzarella, and chopped pepperoni. Or try cream cheese, blue cheese, and a bit of dry ranch dressing mix, or whatever sounds good to you!
To Make Ahead:
Follow the recipe but bake for just 15 minutes. Remove from the oven, cool to room temperature, then place the baking sheet and poppers in the freezer for about 1 hour. Transfer the poppers to resealable bags and keep frozen until ready to use. Reheat frozen poppers in an oven preheated to 375 degrees F (190 degrees C) for about 20 minutes.
Nutrition
Calories: 116kcalCarbohydrates: 3gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 31mgSodium: 205mgPotassium: 64mgSugar: 1gVitamin C: 6mgCalcium: 86mg
Tried this recipe?Let us know how it was!