Cheesy Stuffed Jalapeños
This cheesy, spicy appetizer is perfect for game day.
Ingredients
- 8 ouncescream cheese, at room temperature
- cooking spray
- 2 mediumscallions, finely minced
- 4 ouncessharp cheddar cheese, shredded (about 2 cups)
- ½ teaspoonkosher salt
- ½ teaspoonground cumin
- ½ teaspoondijon mustard
- ¼ teaspoongarlic powder
- ¼ teaspoonfreshly ground black pepper
- 10 largejalapeño peppers (1 to 1 1/2 pounds total), halved lengthwise and seeded
- ½ cuppanko breadcrumbs
- 1 tablespoonolive oil
Directions
- 1
Arrange a rack in the center of the oven and heat the oven to 375°F. Lightly coat a rimmed baking sheet with cooking spray.
- 2
Place 8 ounces room temperature cream cheese in a medium bowl. Add 2 finely minced scallions, 4 ounces shredded sharp cheddar cheese, 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon Dijon mustard, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir and mash with a rubber spatula until well-combined.
- 3
Place the halved and seeded jalapeños cut-side up on the prepared baking sheet. Gently smear 1 1/2 to 2 tablespoons of the filling into each jalapeño half.
- 4
Bake until the filling puffs up and the peppers are tender, 20 to 25 minutes. Meanwhile, place 1/2 cup panko breadcrumbs in a small microwave-safe bowl and drizzle with 1 tablespoon olive oil. Stir to combine. Microwave on high power in 30 intervals, stirring after each, until golden-brown, 2 to 2 1/2 minutes total.
- 5
Immediately sprinkle the baked jalapeños with panko breadcrumbs and serve warm.