Baked Jalapeño Poppers
Baked Jalapeno Poppers have all of the flavors as the fried appetizers but a healthier alternative! Call them Halloweeno Poppers for Halloween!
One of my favorite things about summer is the seasonal vegetables and fruit, especially if it’s from our or our friends’ gardens. Our neighbors gave us a bunch of their homegrown jalapeños. All of my recipes that call for jalapeños usually only use 1 or 2, not 11! My mom suggested I make jalapeño poppers, so I found this recipe via Pinterest and was excited to try it. These were so, so good. Everyone loved them, even Ava. She was really sad that she only got 1 and talked about them for a long time after.
Bob and I decided that we need to serve them at our annual Halloween party and call them “Halloweeño Poppers” 🙂
Gluten Free Baked Jalapeno Poppers
Use gluten free Panko bread crumbs for an entirely gluten free appetizer!
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- 1 tablespoon olive oil
- 1/2 cup Panko breadcrumbs
- 4 ounces cream cheese (softened)
- 1/2 cup sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- kosher salt and freshly ground black pepper (to taste)
- 6 jalapeños, halved lengthwise, seeds and membranes removed (see note)
- Preheat oven to 350°F.
- Line a baking sheet with foil or parchment paper.
- Heat olive oil in a small skillet over medium-high heat. Add Panko and cook until browned, stirring frequently, about 3 minutes. Transfer to a bowl and set aside.
- In a medium bowl, cream together cream cheese, cheddar, garlic and onion powders, salt and pepper.
- Spoon the filling into each jalapeño cavity. Place on prepared baking sheet, filled side up, and bake until the filling is runny and golden, about 15 – 20 minutes.
- Sprinkle with the toasted Panko and serve immediately.