Ingredients

The following ingredients have 4 Servings
  • 12 jalapeno peppers ((4-5 inch long peppers))
  • 8 oz cream cheese (softened)
  • 4 oz sharp cheddar cheese (shredded (See Note 1))
  • 1 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/4 cup Panko bread crumbs
  • 1/2 tsp paprika
  • 2 tbsp butter (melted)

Instruction

  • Preheat the oven to 400°F.
  • Wearing gloves (optional), slice the jalapeños in half lengthwise being sure to keep stem on if possible. Using a small spoon, scoop out the veins and seeds, discard. Place on lined baking sheet cut side up.
  • In a bowl mix together the softened cream cheese, shredded cheddar cheese, Worcestershire sauce and garlic powder.
  • In a small bowl, combine Panko crumbs, paprika and melted butter. Set aside.
  • Carefully fill each jalapeño with the cheese mixture. I take a small scoop and mold it in my hands into a small cigar shape and press it into each jalapeño shell. Divide and sprinkle breadcrumb mixture on top of each popper.
  • Bake for 20 minutes or until golden brown on top. Allow to cool 5 minutes before serving. I like to also serve with Ranch dressing, but that's optional.