Jalapeño poppers are great for essentially any occasion. Whether it's the for the Superbowl or a summer barbecue, they always seem to be a party hit. Unfortunately, with all of the bacon and fried oil they can be a little labor intensive, and lets be honest, heavy. I wanted to steer away from all the muss and fuss and come up with a lighter, more fresh version of the classic popper. Check out the recipe below!
10 jalapeño chiles
1 cup mild cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 ounces cream cheese, softened
3 scallions, sliced thin
3 tablespoons minced fresh cilantro
2 tablespoons panko bread crumbs
1 large egg yolk
2 teaspoons lime juice
1 teaspoon ground cumin
- Pre-heat your oven to 450 degrees.
- Cut jalapeños in half lengthwise, leaving the stems in tact and removing the seeds and ribs.
- Mix both of the cheeses, cream cheese, scallions cilantro, panko, egg yolk, lime juice, and cumin, together in bowl until thoroughly combined.
- Divide the cheese mixture among jalapeños, pressing into the peppers.
- Bake jalapeños until tender and filling is lightly browned, 9 to 14 minutes. Let cool for 5 minutes.
If you like your poppers a little softer, prior to filling, heat oven to 500 degrees, salt peppers and face down on a wire rack for 5 minutes. Flip the peppers upright and cook for 4 minutes. This will char the peppers nicely, making them softer, and more mouth-melting later on with the cheese.
Because I wanted my peppers to be a lighter option, I chose to keep them fresh for a slight crunch once cooked. Completely up to you! Finish off the poppers with additional toppings like hot sauce, blue cheese, bacon, or honey for extra flavor.