Ingredients
6 fresh jalapeños, halved lengthwise and seeded
4 oz cream cheese, softened
1/2 cup shredded cheddar cheese (or Monterey Jack)
1/4 tsp garlic powder
1/4 tsp smoked paprika
Salt & pepper, to taste
1/2 cup breadcrumbs or panko
1 tbsp olive oil
Optional: 6 slices bacon, cut in half
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prep jalapeños: Slice in half lengthwise and remove seeds and membranes.
Make filling: In a bowl, mix cream cheese, shredded cheese, garlic powder, paprika, salt, and pepper until smooth.
Fill peppers: Spoon the mixture evenly into each jalapeño half.
Top or wrap: Sprinkle with breadcrumbs mixed with olive oil or wrap each popper with bacon.
Bake: Arrange on baking sheet and bake for 18–22 minutes, until golden and bubbly.
Cool slightly before serving.
Notes
Cooking Tips
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Wear gloves when handling jalapeños to avoid skin irritation.
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For less heat, remove all seeds and membranes.
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Use a piping bag or zip-top bag (corner snipped) for cleaner filling.
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For extra crispiness, broil for the last 1–2 minutes—keep a close eye!
Variations
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Bacon-Wrapped: Skip breadcrumbs and wrap each popper with bacon.
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Air Fryer: Cook at 375°F for 8–10 minutes, flipping halfway.
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Extra Cheesy: Add mozzarella or pepper jack to the filling.
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Keto-Friendly: Omit breadcrumbs entirely.
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Spicy Kick: Mix in hot sauce or diced chipotle peppers.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 1g
- Sodium: 150mg
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g