Stuffed with different cheeses and spices, these jalapeño poppers are sure to be a hit and a favorite among appetizer snack food recipes. Not a fan of spicy foods? Simply scrape out the seeds and this will calm down the heat.
Be sure to watch our video cooking class to discover exactly how to make these jalapeño poppers!
Jalapeño popper recipe
- Yield: 24
- Prep Time: 20 minutes
- Cooking Time: 15-25 minutes
- 12 whole, fresh Jalapeño Peppers
- 1.5 cups Cream Cheese
- 2 packets Dried Italian Seasonings
- 1.5 cup Shredded Sharp Cheddar Cheese
- 1 cup Panko Breadcrumbs
- Preheat the oven to 450 degrees.
- In a medium-sized bowl mix the cream cheese, dried Italian seasonings packets and sharp shredded cheddar cheese (for this step I like to use my spatula, but it’s even easier with your hands).
- To prep the jalapeños peppers: First, cut the stem portion of the jalapeño peppers off. Next, slice the jalapeño peppers in half lengthwise. The seeds and membranes make the jalapeño pepper amazingly spicy. To remove them, hold your knife horizontally and cut right across the pepper. Or, just spoon them out, literally with a spoon. Be careful not to touch your eyes or anywhere around your face after handling peppers!
- With a spoon or your hands, stuff each pepper half until the cheese mixture is gone, approx. 1 tablespoon per pepper.
- Empty your breadcrumbs into a small bowl. One at a time, press the exposed cheese filling of each stuffed pepper into the breadcrumbs to stick to the cream cheese mixture.
- Line up the jalapeño poppers on a baking sheet and cook for 15-25 minutes, or until the breadcrumbs are golden brown and the pepper has wrinkled.
- Panko-style breadcrumbs are just larger bread crumbs, but they make for an extra crispy crust.
- You can use red jalepeños if you prefer a little less heat. Also, the mix of red and green makes for a nice presentation.