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Stuffed Jalapeno Poppers

A crowd-pleasing recipe for spicy and cheesy stuffed jalapeno poppers, perfect for game nights or parties.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 poppers
Course: Appetizer, Snack
Cuisine: American, Southwestern
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Poppers
  • 12 pieces jalapenos Halved lengthwise and seeded. Choose firm and fresh ones for the best taste.
  • 8 oz cream cheese Soften at room temperature for smooth mixing.
  • 1.5 tsp garlic powder For an extra pop of flavor.
  • 5 oz cheddar cheese Grated; feel free to use sharp for an even cheesier experience!
  • 3 tbsp chives Chopped; fresh chives add a nice oniony bite.
For the Topping
  • 1/2 cup panko breadcrumbs For that delightful crunch on top.
  • 1.5 tbsp butter Melted; using room temperature butter will help it incorporate better into the breadcrumbs.
  • 1/4 tsp smoked paprika Adds depth and a hint of smokiness.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F.
  2. Cut your jalapenos in half lengthwise, then use a small spoon to carefully seed them. Pat them dry with a paper towel to remove any excess moisture. Place them cut-side up on a baking sheet lined with parchment paper.
Filling and Topping
  1. In a mixing bowl, combine softened cream cheese, garlic powder, grated cheddar, and chives. Blend until smooth and creamy.
  2. In another bowl, mix the panko breadcrumbs with the melted butter and smoked paprika, ensuring all crumbs are coated evenly.
Assembly and Baking
  1. Fill each jalapeno half generously with the cheese mixture, then sprinkle the breadcrumb mixture on top. Press gently to ensure it adheres.
  2. Place the tray in your preheated oven and bake for 18 to 22 minutes. Look for the cheese to be melted and the topping to be a beautiful golden brown.
  3. Once golden, remove from the oven and allow to cool for 5 to 10 minutes before serving.

Notes

Avoid overstuffing the jalapenos to prevent a messy overflow during baking. You can assemble the poppers a day in advance; just refrigerate before baking. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month.