These jalapeno poppers are charred before baking, and packed with flavor in every bite! They are the perfect appetizer or side dish. They are baked, not fried (they taste amazing). I personally don’t like the mess or smell of deep frying, and I love that these are easy to make and don’t take much time at all. You can even prepare these overnight, cover with plastic wrap, and bake when ready! They are perfect dripped in ranch or on their own, and we love to pair this recipe with leftover pizza. I hope you make these and enjoy!
Recipe: Yields 2 Servings
- 6 Large Jalapenos
- 4 Oz Cream Cheese (Softened at Room Temperature)
- 1/4 Cup Mozzarella
- 1/4 Cup Parmesan Cheese
- 2 Tablespoons Salsa
- 1/4 Cup Bread Crumbs
- 4 Tablespoons Melted Butter
- 1/4 Teaspoon Kosher Salt
- Pinch of Ground Black Pepper
- Ranch for dipping
- Preheat the oven to 450 degrees.
- Char the jalapeno peppers- turn a gas burner on high. Char the peppers on burner grate, turning with tongs.
- Let them soften- wrap the peppers tightly with foil for about 5-10 minutes or transfer the charred peppers into a heavy duty sealed plastic bag and let them sweat.
- Meanwhile in a small bowl mix the cheeses, salsa, and season with salt and pepper and set aside.
- On a separate small bowl mix the bread crumbs and melted butter and set aside.
- Remove the charred skin- Gently rub the chiles with paper towels to remove as much skin as possible. It’s okay if a few flecks remain-they’ll add flavor, so don’t rinse them off.
- Slice the top off of the jalapenos with a paring knife, then slice them in half and remove all of the seeds with a spoon. Rinse them off if you have to and pat them dry with a paper towel.
- Stuff each half of jalapeno with the cream cheese mixture, and top with the bread crumb mixture then place it on your baking sheet. Repeat until all jalapeno halves are stuffed and sprinkled with bread crumb mix.
- Bake at 450 for 8 minutes or until the tops are nice and golden/ bubbly. Serve with a side of ranch, or your favorite sauce!