How to Make Jalapeno Poppers
I want to teach you how to make jalapeno poppers because they are such an easy appetizer for pot lucks or holiday dinners. Filled with a creamy, cheesy filling and a kick of spice!
Servings 20
Calories 80kcal
Ingredients
- 20 jalapeño peppers
- 4 oz cream cheese softened
- 1 cup cheddar cheese or mix
- 4 tsp sweet + spicy umami blend
- ½ tsp black pepper
- 1/8 tsp salt
- 1 ½ tbsp chives chopped
- 1/3 cup bread crumbs
Instructions
- Preheat the oven to 400F and prepare two baking trays with parchment paper.
- Cut the jalapeño peppers in half length-wise. Remove the centers and seeds with a spoon. Set the jalapenos spaced out and the cavities facing up on the baking trays.
- Prepare the filling by combining softened cream cheese, cheddar cheese, chives, and spices in a medium-sized bowl. Mix until combined.
- Evenly distribute the filling into the jalapeno cavities, this should be approximately 1-2 tbsp worth.
- In a small bowl, combine the bread crumbs.
- One by one, flip upside-down and press the top of each jalapeño popper into the bread crumbs.
- Bake for 18 - 22 minutes until golden.
- Serve immediately with fresh chives.
Notes
Be very careful with the raw jalapeños, be sure to wash your hands + surfaces, wearing gloves if you’d like instead!
You can make your own bread crumbs using any bread available and pulsing in a blender. You can easily make this gluten-friendly by using gluten-free bread crumbs!
Replace the cheddar cheese with any of your favourite cheeses! Like harvarti, provolone, mozzarella, etc! Make sure it's something that melts nicely!!
To make completely vegan, replace cream cheese and cheese with your favourite substitute. Add 1 tbsp of nutritional yeast along with these substitutions for a more cheesy flavour, and adjust seasonings to taste.
Store in the fridge in a tightly sealed container for 4 – 6 days. Reheat in the oven to serve or enjoy chilled.
Nutrition
Serving: 20 | Calories: 80kcal | Carbohydrates: 7.7g | Protein: 2.9g | Fat: 4.6g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.3g | Trans Fat: 0.1g | Cholesterol: 12.3mg | Sodium: 91.3mg | Fiber: 2.6g | Sugar: 4.1g
