Cream Cheese Jalapeno Poppers
This recipe is for Cream Cheese Jalapeno Poppers, a popular appetizer.
Servings 4
Ingredients
- 12 Fresh Jalapeno Peppers green, fresh and firm
- 225 g Cream Cheese softened
- 1 Cup Cheddar Cheese shredded
- 1 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- Salt & Pepper to taste
- 1 Cup Breadcrumbs
- 2 Large Eggs beaten
- Cooking Spray
Instructions
- Before you get started, preheat your oven to 400°F (200°C).
- Line a baking tray with parchment paper.
- Cut the jalapeno peppers in half lengthwise. Using a spoon, scrape the inside of the chili pepper to gently remove the seeds and membranes, creating little jalapeno boats. Be cautious while handling the peppers, as they can be spicy. Wear gloves to protect your hands.
- Mix your softened cream cheese, shredded cheddar cheese, pepper, salt, garlic powder, and onion powder in a mixing bowl. Mix until well combined.
- Fill each jalapeno boat with your cream cheese mixture using a teaspoon.
- In one shallow dish, place the beaten eggs. In another shallow dish, place the breadcrumbs.
- Dip each stuffed jalapeno half into the beaten eggs, ensuring they are coated evenly.
- Then, roll the jalapeno halves in the breadcrumbs to get them to stick to the cream cheese mixture.
- Place the coated jalapeno poppers on the prepared baking sheet. Lightly spray the tops of the poppers with cooking spray. This will help them get crispy while baking.
- Bake your poppers in a preheated oven for about 20-25 minutes or until they are golden brown and the filling is bubbly.
- Allow the jalapeno poppers to cool slightly before serving. They'll be pretty hot right out of the oven.
- Serve your Cream Cheese Jalapeno Poppers with ranch dressing, sour cream, or your favorite dipping sauce.