Creamy Cheese Jalapeño Poppers

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 400°F (200°C). Line a baking sheet with parchment. Wearing food-safe gloves, halve jalapeños lengthwise and scoop out seeds and white membranes. Avoid touching your face; wash hands, knife and board afterward.
2. 2Mix cream cheese, cheddar, garlic powder, paprika, green onions, salt and pepper until evenly combined.
3. 3Spoon filling into each pepper half, dividing it evenly among the 24 halves without piling it excessively high.
4. 4Toss panko with melted butter in a small bowl. Press a little onto each filled pepper and arrange them cut-side up on the sheet.
5. 5Bake for 18–22 minutes until peppers soften, filling is hot and topping is golden. If crumbs brown early, cover loosely with foil. Cool for 5 minutes before serving; the filling will be very hot.
6. 6Refrigerate leftovers within 2 hours for 3–4 days. Reheat to 165°F in a 350°F oven until hot throughout.