Fresh ingredients are used in this wonderful side dish. Never are there any leftovers!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 24 poppers |
Ingredients
- cooking spray
- 12 jalapeno peppers, halved lengthwise and seeded
- 2 ounces cream cheese, softened
- 2 ounces shredded Cheddar cheese
- ¼ cup panko bread crumbs
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Fill each jalapeño pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively; arrange on the prepared baking sheet.
- Bake in the preheated oven until jalapeños are tender and cheese melts, about 20 minutes.
Nutrition Facts
| Calories | 137 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 163 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
The simplicity of this recipe is great – much quicker and easier to make than other recipes! I modified it by adding 3 minced Thai peppers into the cream cheese mix as well as salt and pepper to taste. Delicious!
Originally, we weren’t a fan of jalapeño’s, however, we received a batch, so thought we’d try a recipe to see if our opinion would change. We chose this recipe for the simplicity of the recipe plus have always wanted to try the jalapeño poppers to see what everyone was raving about. It definitely was labor intensive having to remove the seeds and the white membrane in addition to stuffing it, however, the end result was so worth it! Although we made the mistake of combining the cream cheese and cheddar cheese together, it still was so delicious thst we can’t wait to make some more in the future.
Easy to make. I added bacon bits- was a huge hit!
Used Monterey Jack to lessen the impact of the cheese, other than that the recipe was really good and turned out well even with the small jalapeños from my garden.
So good and so easy. My Jalapeños were fresh from my garden and had a lot of heat. Tamed it by drizzling with lime juice. Definitely a keeper but next time will do as other suggested and parboil the peppers.
These are excellent, and not a lot of ingredients required and easy to make. I did par boil the peppers prior to filling and baking per recommendations. My guests loved them!
I didn’t find very big jalapenos at the store, but they were good
I baked the poppers for 24 minutes instead of 20. The panko crumbs toasted nicely. Also used a blend of cheddar and Monterey jack cheese. Everyone loved them!
Very good, I did leave some of the seeds in the jalapeños to give them more kick. Only change I did was to sprinkle some chili powder on top for a taste twist.
I love these! I removed the pith and seeds and boiled them for five minutes. I mixed the cream cheese and cheddar together.
Absolutely lip smacking delicious! I used lactose free creamcheese and manchego (sheep’s cheese) as I can’t tolerate cow’s milk, and finished off a few of these w chia seeds on top in lieu of panko for dinner guests that are gluten intolerant. They were as tasty as the panko version. This will be on the appetizer menu again for next dinner party!
I made it yesterday and it was rated ” the best at the party”. It was a little time consuming but worth it. It does need more cream cheese than listed.
I made these and halved the recipe. I used jalapeño cream cheese and a couple of shakes of garlic and onion powder. Wrapped them in a thick slice of bacon and baked them on a rack/grate inside a cookie sheet. No leftovers! So yummy! Thank you
Really good jalepeno poppers! I also like to add onion soup mix to the cream cheese. Really good even if you do not have cheddar cheese.
I substituted bacon bits for bread crumbs. These came out really good! Thanks for the recipe
We needed more cream cheese added salt pepper and little garlic powder. We did para boil them 2 mins to make them less hot. They came out great but were a little softer. Would make them again.
What I loved was the simplicity. Fast and easy to make and very tasty. One thing I changed was using homemade sourdough bread crumbs.
It’s a good base recipe. I modify it a bit by mixing the cream cheese with Mexican blend cheese, a bit of shredded mozzarella and a bit of parmesan. I microwave the cheeses for about a minute and a half at 60% power. Mix well then add to the jalapeno halves and bake as directed. I make extra and freeze the leftover for a quick snack! Reheat at 400 degrees for about 10 minutes.
Delicious! I mixed the cream cheese, cheddar, and chives. Filled the jalapenos and then sprinkled panko before baking. Perfect cooking time. My guests devoured them.
WOW! Easy and so delicious!!! No picture, we ate them so fast!!
When I made this recipe I didn’t read it all the way through and mixed all the ingredients together before stuffing the chilies but they came out much better than the second time when I followed the directions. The mixed in panko gave a nicer crunch when mixed in and a little more on top.