Description
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
- 8 ounces cream cheese, softened
- 1 cup finely shredded Cheddar cheese
- 1 ½ tablespoons taco seasoning mix
- 12 jalapeno peppers, halved lengthwise and seeded
- 2 tablespoons fine bread crumbs, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
- Blend cream cheese
- Cheddar cheese
- and seasoning mix together in a bowl. Spread mixture into jalapeño halves and arrange onto the prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
- Bake in the preheated oven until the peppers are just tender
- 20 to 30 minutes.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 12