We love to eat flavorful food, including spicy dishes, on numerous occasions. While Jalapeno poppers are tasty, they are typically fried, and I have vowed not to cook fried food at home. This recipe is simple, quick, and requires very few ingredients. We paired it with Baked Mini-Eggplant Parmesan (recipe to follow) for a fun night of appetizers, and they both turned out to be a winning dish. This dish is perfect for a snack, game day, or potluck.
We do recommend wearing disposable gloves while you are handling the peppers to prevent your hands or anything your hands would touch from burning.Jump To Recipe
- 1 Dozen jalapeno peppers, sliced long ways and seeded
- 1/2 Cup cream cheese
- 1/4 Cup shredded cheese blend: we used a Mexican cheese blend
- 3/4 Cup panko bread crumbs
Preparation - 5 minutes Cook Time - 30 minutes Serving 2-4
- Preheat oven to 350 degrees
- To protect your hands from the pepper oils, put on a pair of disposable gloves. Begin by seeding your sliced jalapeno peppers. To make it easier to remove the seeds and inner membrane, cut a thin slice at the top of the pepper directly below the stem. You can use a small spoon to assist with removing the membrane.
- Combine the cream cheese and shredded cheese thoroughly. Next, put the cheese mixture in a pint-sized zip-seal bag or a piping bag. Squeeze the cheese onto each pepper slice, making sure it is distributed evenly. Smooth it out with your finger or a spoon.
- To coat the peppers with panko breadcrumbs, first, take a small bowl and put the breadcrumbs in it. Then, take each pepper individually and coat the cheese side only with the breadcrumbs. The easiest way to do this is to dunk each pepper into the bowl of breadcrumbs directly.
- Place all the peppers breadcrumb side up in a baking dish lined with parchment or a silicone mat.
- Bake for 30 minutes or until the breadcrumbs become golden brown.
- Enjoy as is or with your favorite dipping sauce.