Ingredients:

  • 12 fresh jalapeño peppers, medium-sized, (approx. 225g or 8oz total weight)
  • 8 ounces (225g) cream cheese, softened
  • 1 cup (100g) shredded cheddar cheese (or a blend of cheddar and Monterey Jack), plus extra for topping
  • 1/4 cup (30g) grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • Optional: 2 tablespoons chopped fresh cilantro or chives
  • Optional: 1/2 cup panko breadcrumbs, for topping

Instructions:

  1. Wearing gloves (optional but wise!), halve the jalapeños lengthwise. Carefully remove the seeds and membranes using a spoon or knife. Note: Removing more membrane reduces the heat.
  2. In a mixing bowl, combine the softened cream cheese, cheddar cheese, Parmesan cheese, garlic powder, onion powder, black pepper, and optional cilantro/chives. Mix well until thoroughly combined.
  3. Generously fill each jalapeño half with the cheese mixture.
  4. Place the filled jalapeños on a baking sheet lined with parchment paper. Sprinkle with extra shredded cheese and panko breadcrumbs (if using).
  5. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the jalapeños are slightly softened and the cheese is melted and bubbly, with a slight golden-brown hue.
  6. Let the jalapeño poppers cool slightly before serving. Caution: The cheese will be hot!