Jalapeño Poppers
Jalapeño Poppers make the best appetizer to serve for any occasion. You will love the creamy cheese filling and crispy topping for a crowd pleasing recipe.
Servings: 6
Cost: $5.22, COST PER SERVING (6 servings): $0.87
Ingredients
- 12 jalapeños
- 8 ounces cream cheese softened
- 1 tsp Minced Garlic
- 1 cup sharp cheddar cheese shredded
- 2 tablespoons chopped fresh chives divided
- ¼ cup Panko bread crumbs
- 1 tablespoon melted butter
Instructions
- Preheat the oven to 400°F.
- Slice 12 jalapeños in half lengthwise and use a small spoon to remove the seeds and membranes.
- In a mixing bowl, combine: 8 ounces softened cream cheese, 1 teaspoon minced garlic, 1 cup shredded sharp cheddar cheese, 1 tablespoon chopped fresh chives.
- Mix until well combined.
- Spoon the cheese mixture evenly into each jalapeño half.
- In a separate bowl, combine: ¼ cup panko bread crumbs and 1 tablespoon melted butter.
- Sprinkle the breadcrumb mixture evenly over the filled jalapeños.
- Arrange the jalapeño poppers on a baking sheet or baking pan.
- Bake for 15–18 minutes, until the filling is hot and the topping is golden brown.
- Remove from the oven and allow to rest for 10 minutes.
- Sprinkle with the remaining 1 tablespoon chopped fresh chives.
- Serve and enjoy!
Video
Notes
Wear gloves when slicing the jalapeños to avoid the capsaicin getting on your skin and causing a burning sensation.
Usually jalapeños are not too spicy once all the seeds are removed, if you want spicier poppers, leave some of the seeds in.
Refrigerate the leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 245kcal | Carbohydrates: 6g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 276mg | Potassium: 141mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1057IU | Vitamin C: 33mg | Calcium: 179mg | Iron: 0.3mg
