Baked Jalapeno Poppers

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

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
  2. 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.
  3. 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

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