This winter has been brutal! It has not gotten above 10°F in over three weeks! That is until today!!!! There is hope. So much hope that I feel like stuffing jalapeños with cheese, rolling them in bread crumbs and baking them in the oven (covered with more cheese, of course).
Deep-fried jalapeño poppers are good, but not so easily accomplished at home. By roasting the peppers you cut back on the calories and the hassle. This version is made with salty Spanish Manchego cheese but a lot of other cheeses would work well here, sharp cheddar, goat cheese, or even simple cream cheese would be delicious.
So while I can’t veg out with a platter of cheese-stuffed jalapeños on the couch and watch some hot Sochi action, I can dream about it. If you see me in Costco starring at the TVs with salsa on my face, just keep walking.
Oven Roasted Jalapeño Poppers
Keep it simple with this addictive Jalapeno Popper recipe that everyone loves and comes together in a snap in the oven. Cheesy, stuffed, spicyness is here!
Ingredients
- The Poppers:
- 10–12 large Jalapeños (halved lengthwise, seeds and membranes removed)
- 8 oz Cream cheese, softened
- 1 cup Sharp Cheddar, shredded
- 1/4 cup Green onions, thinly sliced
- 1/2 tsp Garlic powder
- 1/2 tsp Smoked paprika
- The Crunch: 1/2 cup Panko breadcrumbs + 1 tbsp melted butter + 1/2 tsp Tajín seasoning
- The Glow Up Dip:
- 1/2 cup Greek yogurt or Mexican Crema
- 1/4 cup Fresh cilantro, chopped
- 1 clove Garlic, minced
- Juice of 1 Lime
- Salt to taste
Instructions
- Prep the Shells: Preheat your oven to 400°F. Line a sheet pan with parchment paper. Pro-tip: Wear gloves when de-seeding the peppers!
The Filling: In a medium bowl, mix the cream cheese, cheddar, green onions, garlic powder, and smoked paprika until smooth.
The Crunch Factor: In a small separate bowl, toss the Panko with melted butter and Tajín.
Assemble: Stuff each jalapeño half with the cheese mixture (don't overfill, or they'll "leak" in the oven). Press the cheese side down into the Panko mixture to coat the top.
Roast: Place poppers on the sheet pan, cheese-side up. Roast for 12–15 minutes until the peppers are tender and the Panko is golden brown.
Blend the Dip: While the peppers roast, whisk together the dip ingredients until smooth.
Serve: Serve the poppers hot with a drizzle of the dip or the dip on the side for dunking..
Notes
Make Ahead: You can stuff the peppers up to 24 hours in advance. Store them in the fridge and just add the Panko topping right before roasting so it stays crispy.
Spice Level: If you want more heat, leave a few seeds in the cream cheese mixture. If you want zero heat, make sure every bit of the white membrane is scraped out of the pepper.
The "Dip" Hack: If you’re short on time, stir a spoonful of jarred Salsa Verde into some sour cream for a 10-second version of the dip.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 376Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 153mgSodium: 451mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 23g
you are hilarious! 36 is still cold!? I don’t know how you do it with no cable tv. We didn’t grow up with anything but 4 channels, so to rebel against my childhood I now have like a thousand. But I respect you tremendously- you must be getting a ton done while we all gape mouth at the tube! I love these poppers-(I LOVE the flavor combo) and the fact that they are baked makes them feel like you could have them anytime!
I’m no more productive without a TV, now I just gape at the computer. Ha!
WHOA WHOA WHOA!!
I respect you lady! I’m obsessed with my TV…. its a problema!
Ha! I think you deserve some TV time Gaby.