Baked Jalapeno Poppers
Halved jalapeno peppers filled with creamy cheddar cheese and scallions, then baked under a crisp, buttery panko topping.
Prep: 20 min · Cook: 20 min · Yield: 12 · Method: Oven
Ingredients
- 12 peppers jalapenos
- 8 ounces cream cheese
- 1 cup sharp cheddar cheese
- 3 scallions scallions
- 0.5 teaspoon garlic powder
- 0.25 teaspoon kosher salt
- 0.75 cup panko breadcrumbs
- 3 tablespoons unsalted butter
Cooking instructions
- Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper. (about 5 min) — 400°F
- Cut the jalapenos in half lengthwise. Wearing gloves if desired, scrape out the seeds and membranes with a small spoon. Arrange the halves cut side up on the prepared baking sheet. (about 8 min) — 400°F
- In a bowl, stir the softened cream cheese, cheddar, scallions, garlic powder, and salt until evenly combined. Spoon the filling into the pepper halves, mounding it slightly. (about 5 min) — Room temperature
- Melt the butter in a small bowl and stir in the panko until coated. Sprinkle the crumb mixture over the filled peppers. (about 2 min) — Room temperature
- Bake until the peppers are tender, the filling is hot, and the topping is golden brown, 18 to 20 minutes. Serve warm; the cheese filling should reach at least 165°F for food safety. (about 20 min) — 400°F