We’re spicing up our routine with these homemade jalapeño poppers! Enjoy this tasty treat that definitely has a kick to it! You’ll be looking for any excuse to make these. (Spoiler alert: no excuse needed!)
8 oz cream cheese—regular or reduced-fat (one package)
1 cup cheddar cheese, grated
1 green onion, thinly sliced
2 tbsp parmesan cheese, finely grated
1/3 cup breadcrumbs (we used Panko)
1/2 tsp smoked paprika (optional)
Salt and pepper to taste
Let the cream cheese sit at room temperature for one 30 minutes to soften.
Preheat the oven to 350 degrees.
Rinse the jalapeños and pat dry. Slice the jalapeños in half, then remove the ribs and seeds with a spoon or paring knife. (We recommend using gloves for this part!).
Make the filling by combining the cream cheese, cheddar cheese, and green onion in a small bowl and mix well to combine.
In a separate bowl, combine the breadcrumbs, parmesan, and smoked paprika, and a pinch of salt and pepper. Mix well.
Fill the jalapeño halves with the cream cheese filling, then place it cream cheese side down into the bowl of the breadcrumb mixture, gently pressing down so the breadcrumbs stick.
Place the jalapeños onto a lightly greased baking pan, and bake in the oven for 20 minutes, or until golden on top.
Dips that go well with the Poppers:
Cilantro-lime sour cream or guacamole
If there’s leftover cream cheese filling:
Use extra on a bagel, toast, panini, or in a veggie wrap