Jalapeño Poppers
Crispy, cheesy, and super easy to make!
Ingredients: (Makes 24)
12 Fresh Jalapeño Peppers
Filling:
200g Cream Cheese (softened)
100g Edrini Cheddar Cheese (any flavour, grated)
50g Parmesan Cheese (grated)
1 tsp Garlic Powder
½ tsp Smoked Paprika
Salt & Black Pepper (to taste)
Coating:
100g Panko Breadcrumbs
1 tbsp Melted Butter
Method:
Preheat your oven to 200°c
Slice the jalapeños in half lengthwise and remove the seeds and membranes.
In a bowl, mix cream cheese, cheddar, Parmesan, garlic powder, smoked paprika, salt, and pepper.
Spoon or pipe the filling into each jalapeño half.
Heat the butter into a skillet over low heat, add the panko and mix well. Turn off the heat.
Dip the tops of the filled peppers in the breadcrumbs to help them stick.
Place the peppers on a baking sheet and bake for 20-25 minutes, or until the tops are golden brown and crispy.
For extra crispness, place them under a hot grill for the last couple of minutes.
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