Cream Cheese Stuffed Jalapeño Poppers
Ingredients
- 8-10 Jalapeno peppers Fresno peppers are fun to try as well, but very spicy!
- 1 8oz cream cheese softened to room temp
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne powder
- 1/4 cup bacon bits I like Hormel
- 1/2 cup Italian bread crumbs (For Gluten free, use certified
Instructions
- Preheat oven to 325 degrees F. 2. In a medium bowl, mix together cheddar and pepper jack cheeses, cream cheese, bacon bits and spices. 3. Wash jalapenos and slice them in half. Carefully use a cookie scoop to clean out the seeds and "guts" of the pepper. The seeds and stem are what add a lot of heat to the pepper, so we want to clean them out as best we can.4. Place pepper halves on a cookie sheet lined with parchment paper. Use a spoon to fill pepper halves with the cream cheese mixture. 5. Sprinkle 1/2 cup of bread crumbs on a plate and roll the tops of the peppers in the crumbs so that the stuffing is covered. 6. Place sheet in preheated oven and bake: 20 minutes for spicy, 30 minutes for more of a mild, soft pepper. These Jalapeno Poppers are best served hot or warm!*NOTE: Be careful any time you work with peppers to wash your hands and do not touch your eyes or other areas until your hands have been cleaned, or gloves removed.*