Ingredients:

  • 12 large fresh jalapeño peppers, halved lengthwise and seeded (about 280g)
  • 8 ounces cream cheese, softened (225g)
  • 1 cup shredded cheddar cheese (115g)
  • 1/2 cup shredded Monterey Jack cheese (55g)
  • 1/4 cup finely chopped green onions (about 2 medium) (10g)
  • 1 clove garlic, minced (3g)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs (30g)
  • 2 tablespoons melted unsalted butter (30ml)
  • 1/4 teaspoon smoked paprika

Instructions:

  1. Halve the jalapeños lengthwise and remove the seeds and membranes using a small spoon. Wear gloves if sensitive to chili oils.
  2. In a mixing bowl, combine softened cream cheese, cheddar cheese, Monterey Jack cheese, green onions, minced garlic, garlic powder, onion powder, and black pepper. Mix well until smooth and evenly combined.
  3. Spoon or pipe the cream cheese mixture into each jalapeño half, filling them generously.
  4. In a small bowl, combine panko breadcrumbs, melted butter, and smoked paprika. Toss to coat the breadcrumbs evenly.
  5. Sprinkle the panko breadcrumb mixture over the filled jalapeños, pressing gently to adhere.
  6. Place the filled poppers on a parchment-lined baking sheet and refrigerate for 30 minutes to help the filling firm up.
  7. Preheat oven to 400°F (200°C). Bake for 20-25 minutes, or until the jalapeños are slightly softened and the topping is golden brown and bubbly.
  8. Let the poppers cool for a few minutes before serving. Enjoy this jalapeno popper recipe!