Jalapeno Poppers are my jam.
Usually, in take-out fashion, they are breaded and deep fried. And in my humble foodtastic opinion, that just masks the fiery tastiness of the actual pepper with greasy ick nast fattiness. Hello, I want deliciousness from my poppers!
My version requires you to remember to leave out half a hunk of cream cheese to get room temperature softness. You also must chop up half an onion and bit of parsley. I’m not going to lie: Slicing the jalapenos and seeding them may cause you a serious case of the gags. Honestly, I was convulsing while preparing these gems. But pain is beauty.
These are great to bring to a BBQ party or football throwdowns.
Baked Jalapeno Poppers
Course: AppetizersCuisine: AmericanDifficulty: Medium20
servings20
minutes15
minutesForgot the deep frying and bread crumbs. Here’s a healthier version of a party food staple: Baked Jalapeno Poppers!
Ingredients
10 jalapenos, cut in half and seeded
1/2 small red onion or two fat scallions, finely chopped (about 1/4 cup)
4-6 ounces cream cheese, room temperature. If your peppers are on the big side, I would go with the 6 ounces.
1 heaping cup shredded cheddar cheese
2 Tbsp. finely chopped parsley
1/4 tsp. salt and 1/4 tsp. black pepper
Directions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper for easier cleanup.
- In the bowl of a mixer, combine onion or scallions, cream cheese, cheddar cheese, parsley and salt and pepper to taste. On medium-low speed, blend together with your paddle attachment on the mixer.
- Stuff each jalapeno with cream cheese filling. You may use a spoon, but I find it easiest to just use my hands.
- Place filled peppers, stuffing side up on a baking sheet. Bake for about 15 minutes. The peppers should be tender and the cheese filling should be all melty and delish.
