Three Cheese Jalapeno Poppers

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Three Cheese Jalapeno Poppers
I don't know about you but these three cheese jalapeno poppers will have any party poppin' off! They're so easy to make and super delicious. Make sure you fully take out all of the seeds and ribs so they aren't too spicy! You'll want to triple this recipe because they will go fast.
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Ingredients
  1. 6 jalapenos, cut in half, seeds and ribs removed
  2. 4 oz cream cheese, room temperature
  3. 1/4 cup good quality shredded white cheddar
  4. 1/4 cup good quality extra sharp white cheddar
  5. 2 scallions, sliced thin
  6. 1/4 teaspoon onion powder
  7. 1/4 teaspoon garlic powder
  8. salt
  9. pepper
  10. Panko bread crumbs
Instructions
  1. I don't know about you but these three cheese jalapeno poppers will have any party poppin' off! They're so easy to make and super delicious. Make sure you fully take out all of the seeds and ribs so they aren't too spicy! You'll want to triple this recipe because they will go fast.
  2. First thing you want to do is preheat your oven to 350 degrees F.
  3. Cut the jalapenos in half long ways and remove all of the seeds and ribs. Make sure you get them all out or else these will be very very spicy!
  4. Set the jalapenos on a baking sheet and prepare the filling.
  5. In a bowl mix together the softened cream cheese, cheddar cheese, sharp white cheddar, scallions, onion powder, garlic powder, salt, and pepper until completely combined.
  6. Fill the cleaned out jalapenos with the mixture and then give the tops a good sprinkle of the Panko.
  7. If you don't have panko you can use regular bread crumbs but I personally prefer the lightness of the panko!
  8. Put the poppers in the oven and let them cook 15-20 minutes until you see the mixture bubbling.
  9. Turn the oven on broil and them cook until a golden brown, about 45 seconds to a minute.
  10. That's it! Serve immediately while still hot. These babies won't last long. Enjoy!
Everyday Gourmet with Blakely http://gourmetwithblakely.com/

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Three Cheese Jalapeno Poppers

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