Baked Jalapeño Poppers
- Prep Time 0:25
- Cook Time 0:24
- Estimated Cost $13
- 60 Comments
These spicy, cheesy creations are for for my brother, Jeremy. He requested them on Saturday evening (after spending all day participating in SantaCon, no less). I promised to make them for him this week, but I knew I wanted to find a substitute for the golden, crunchy, batter they’re typically deep-fried in.
After a few tasty experiments, I found that a sprinkling of grated Parmesan over each pepper turned out to be a perfect compromise. It crisps in the oven to a golden crust without overpowering the melty cheese inside each pepper—and it’s much less messy and labor-intensive than deep-frying batter.
Don’t worry if a little cheese bubbles over the peppers while baking. Just gently scoop it back in—it’ll still be delicious.
- 1 8-oz. package cream cheese $1.50
- 1 cup shredded jack or cheddar cheese $3.50 for 8 oz
- 1 clove garlic, very finely minced Pantry
- 1 tsp Ancho chili powder $1.50 for 1 oz.
- 1/2 tsp ground cumin $1.50 for 1 oz.
- 1/4 tsp each salt and pepper Pantry
- 10 green jalapeños, sliced lengthwise, seeds and white veins scraped out $1.50
- 1/4 cup grated Parmesan $3.50 for 10 oz
Recipe Serves 4
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, combine cream cheese, shredded cheese, garlic, spices, salt and pepper. Stir well to combine.
- Use a spoon to pack each jalapeño half with 1 to 1 1/2 tbsps mixture. If you have leftover filling, save it to spread on crackers--it's yummy.
- Arrange poppers on an ungreased baking sheet, sprinkle each with a pinch of Parmesan and bake for 20-24 minutes, or until peppers are softened, cheese is melted and tops are lightly browned.
- If, after baking, you want the tops browned further, pop them under the broiler for a couple of minutes.
- Let cool for at least 5 minutes, then serve warm.