Baked Cream Cheese Jalapeno Poppers
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Recipe Summary Baked Cream Cheese Jalapeno Poppers
After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year.Ingredients | Emeril Lagasse 20218 ounces cream cheese, softened1 cup finely shredded Cheddar cheese1 ½ tablespoons taco seasoning mix12 jalapeno peppers, halved lengthwise and seeded2 tablespoons fine bread crumbs, or to tasteDirectionsPreheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.Bake until the peppers are just tender, 20 to 30 minutes.If you aren't a fan of taco seasoning, try stuffing the peppers with a mixture of cream cheese, mozzarella, and chopped pepperoni. Or try cream cheese, bleu cheese, and a bit of dry ranch dressing mix, or whatever sounds good to you!They also keep quite well if baked for about 15 minutes and cooled before freezing on a baking sheet and then stored in resealable freezer bags. Bake frozen poppers for about 20 minutes.Info | Emeril Lagasse 2021prep: 15 mins cook: 20 mins total: 35 mins Servings: 12 Yield: 24 poppers
TAG : Baked Cream Cheese Jalapeno PoppersAppetizers and Snacks, Vegetable, Jalapeno Popper Recipes,
