After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as — if not better than — any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.
Original recipe makes 24 poppers
Ingredients
8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 1/2 tablespoons taco seasoning mix
12 jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste
-
PREP
15 mins
-
COOK
20 mins
-
READY IN
35 mins
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
- Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
- Bake until the peppers are just tender, 20 to 30 minutes.
Nutrition
Calories: 116 kcal
Carbohydrates: 3 g
Cholesterol: 31 mg
Fat: 9.9 g
Fiber: 0.4 g
Protein: 4.1 g
Sodium: 205 mg