Jalapeno poppers are a popular appetizer for those who love spicy food. These little morsels of warmth and cheese are perfect for parties and game days. Jalapeños are stuffed with a mixture of cream, cheddar and Monterey Jack cheese and baked until the cheese is melted and bubbly. The cheese mixture provides a creamy, tangy flavor and balances the spiciness of the jalapenos. increase. These spices give the poppers a smoky, savory flavor that perfectly complements the jalapenos.
For a crispy jalapeno popper, sprinkle with bread crumbs and bake until golden brown. Bread crumbs add a satisfying crunch to each bite, making it even more appealing. These jalapeno poppers are perfect for parties and gatherings because they can be made ahead and reheated as needed. Dip it in sour cream or ranch dressing and it’s gone in no time.
- 8-10 large jalapenos
- 4 oz. cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten
- 1/2 cup breadcrumbs
- Cooking spray
- Set the oven’s temperature to 375 degrees Fahrenheit.
- Remove the seeds and membranes from the jalapenos after cutting them in half lengthwise.
- Cream cheese, cheddar cheese, Monterey Jack cheese, garlic powder, onion powder, smoky paprika, salt, and black pepper should all be thoroughly blended in a mixing dish.
- Fill the jalapeño halves all the way to the top with the cheese mixture.
- Beat the egg in a small bowl. Breadcrumbs should be placed in a separate small bowl.
- Each filled jalapeno half should be dipped in the beaten egg before being lightly coated in breadcrumbs.
- On a baking sheet covered with parchment paper, arrange the gently sprayed jalapeño halves.
- The filling should be melted and faintly colored, and the jalapenos should be baked for 20 to 25 minutes, or until they are tender.
Let it cool for a brief while before serving.