These baked jalapeño poppers are great for a Tolly because you don’t need a deep fryer. Just pop in the oven and enjoy! Perfect for docktails
Jalepeño Poppers (Baked) - Sandra Lewis (Paradigm Shift / Shiloh)
12 jalapeño peppers, sliced in half lengthwise
4.5 oz cream cheese
5 green onions, green part only, sliced
2 oz shredded cheese - sharp cheddar or pepperjack work great
1/2 cup panko crumbs, breadcrumbs or other crumbly topping
1/8 tsp paprika
1/8 tsp garlic powder
1/8 tsp chili powder
salt and fresh pepper
Preheat oven to 350° (if using a propane stove, move the rack up so the peppers don't burn before the cheese melts).
Cut peppers in half lengthwise and scoop out the seeds and membrane.
Combine cream cheese, cheddar and scallions in a medium bowl.
Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
Fill peppers with cheese filling with a small spoon or spatula.
Sprinkle with crumb mixture, using a spoon to make sure all the seasoning doesn't fall to the bottom of the bowl.
Spray a baking pan with oil spray.
Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
Remove from oven and serve immediately. Serve hot.