I made these cream cheese jalapeño poppers after a number of unsatisfactory attempts at making deep-fried poppers. I modified a recipe by Emeril and came up with this. It's much easier than frying, and everyone in our family agrees they're at least as good as (if not better than) any fried poppers they've had! We love hot peppers and always make this recipe with the ones we grow in our garden every year.
Ingredients
- ounces cream cheese: 8 piece (softened)
- cheddar cheese: 1 cup (finely shredded)
- ½ tablespoons taco seasoning mix: 1 piece
- medium jalapeno peppers, halved lengthwise and: 12 piece (seeded)
- fine bread crumbs: 2 Tbsp (to taste)
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
-
Blend cream cheese, Cheddar cheese, and seasoning mix together in a bowl. Spread mixture into jalapeño halves and arrange onto the prepared baking sheet. Sprinkle bread crumbs over cheese filling.
-
Bake in the preheated oven until peppers are just tender, 20 to 30 minutes.
