Snack · 25 min · mexican

Jalapeño Poppers

✓ USDA-verified nutrition data

Ingredients

• 8 Jalapeños
• 4 oz Cream cheese
• 1/2 cup Cheddar
• 1/2 tsp Garlic powder

Steps

1. Heat the oven to 400°F and line a baking sheet with parchment paper. If your skin is sensitive to chili oils, wear gloves for the prep.
2. Halve each jalapeño lengthwise and scoop out the seeds and white membranes with a small spoon. That’s where most of the heat lives, so be thorough if you want them milder.
3. Beat the cream cheese in a bowl until completely smooth, then stir in the shredded cheddar and garlic powder.
4. Fill each pepper half generously, mounding the filling slightly above the rim.
5. Arrange on the baking sheet and bake 18 to 20 minutes, until the filling is bubbly and browned in spots.
6. Cool 5 minutes before eating. The filling holds serious heat straight from the oven. Beginner tip: for noticeably milder poppers, soak the halved peppers in cold water for 30 minutes before filling.
7. Serve warm, as is or with ranch dressing for dunking.

Build my plan — free

← All recipes