Description
These oven-baked jalapeno poppers provide a crunchy, satisfying alternative to deep-fried bar snacks without any pork or alcohol. By using high-heat roasting, the peppers become tender while the panko topping reaches a perfect golden crisp. Creamy and savory, this appetizer balances the natural heat of fresh chiles with a blend of cheese and aromatics, making it an ideal choice for any gathering or healthy snacking at home.
Ingredients
12 large jalapeno peppers
8 oz cream cheese, softened
1 cup sharp cheddar, shredded
2 tbsp green onions, minced
1 tsp garlic powder
1/2 cup panko breadcrumbs
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Slice each jalapeno in half lengthwise and remove the ribs and seeds using a small spoon.
Rinse the peppers under cold water to reduce heat intensity.
In a medium bowl, combine the cream cheese, cheddar, green onions, and garlic powder until smooth.
Spoon the cheese mixture evenly into the hollowed pepper halves.
Top each stuffed pepper with a generous pinch of panko breadcrumbs.
Arrange peppers on a parchment-lined baking sheet, leaving space between them.
Bake for 20 to 25 minutes until the panko is golden brown and the peppers are tender.
Notes
Leave the seeds inside a few peppers if you prefer a spicier final dish. For a gluten-free version, ensure your panko breadcrumbs are certified gluten-free.
- Prep Time: 20
- Cook Time: 25
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 poppers
- Calories: 160
- Sugar: 2g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg
