Baked Jalapeno Poppers have all of the flavors as the fried appetizers but a healthier alternative!
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 Option
Use gluten free Panko bread crumbs for an entirely gluten free appetizer!
📖 Recipe
Baked Jalapeño Poppers
Ingredients
- 1 tablespoon olive oil
- ½ cup Panko breadcrumbs
- 4 ounces cream cheese (softened)
- ½ cup sharp cheddar cheese
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- kosher salt and freshly ground black pepper (to taste)
- 6 jalapeños, halved lengthwise, seeds and membranes removed (see note)
Instructions
- 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.
Auntsuey says
looks good and easy to make.