Jalapeño Poppers are one of our favourite appetizers. They are quick and super easy to make! The peppers are sliced in half, filled with a creamy cheese filling and topped with a Panko topping. Baked until golden brown they are delicious! Don’t like spicy food? Not to worry, removing the seeds and membranes combined with the cooking process takes the heat of the jalapeño peppers. If you want a bit more heat, try leaving some of the membranes in.  If you want to make a bigger batch just double everything up.

5-6 Jalapeño Peppers

65 grams (1/4 block + or – ) Cream Cheese

1/4 cup Cheddar Cheese (we prefer an aged white cheddar)

1 Tbsp Milk

1 tsp Lemon Juice

1/4 tsp Dry Mustard

1/8 tsp Black Pepper

1/4 cup Panko ( a type of Bread Crumb)

1/2 Tablespoon Olive Oil

Leave the stems on the Jalapeño peppers and slice in half. Scoop out the seeds and membranes. A small spoon works well for this task. An apple corer also works well especially for smaller peppers.

Mash together the cheeses, milk, lemon juice, mustard powder, and black pepper.  Fill the halves with the cream cheese mixture.

Mix the olive oil and Panko together in a small dish, then sprinkle the Panko mixture over the cream cheese. Place on a baking sheet – we use parchment paper to help in cleanup. Bake in an 350°F oven for approximately 30 minutes. If you like them a little firmer, which makes them a little easier to pick up, cook 5-10 minutes less.  We have also baked a little longer at a slightly lower temperature and they seemed better.  Serve hot but don’t burn your lips!

Enjoy!!

Jalapeno peppers, halved and seeded

Ready for the oven

Serve hot & enjoy!