Baked Cream Cheese Jalapeno Poppers The Best Recipes

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Baked Cream Cheese Jalapeno Poppers

"After a number of unsatisfactory attempts at making deep-fried poppers, I modified a recipe by Emeril that is much easier than frying and everyone in our family agrees that these are at least as good as -- if not better than -- any fried poppers they have had! We love hot peppers and always make a lot of these from the ones we grow in our garden every year."

Ingredients :

8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 1/2 tablespoons taco seasoning mix
12 jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with foil or parchment paper.
Blend cream cheese, Cheddar cheese, and taco seasoning together in a bowl; spread into jalapeno halves and arrange onto prepared baking sheet. Sprinkle bread crumbs over the cheese filling.
Bake until the peppers are just tender, 20 to 30 minutes.

Notes :

If you aren't a fan of taco seasoning, try stuffing the peppers with a mixture of cream cheese, mozzarella, and chopped pepperoni. Or try cream cheese, bleu cheese, and a bit of dry ranch dressing mix, or whatever sounds good to you!
They also keep quite well if baked for about 15 minutes and cooled before freezing on a baking sheet and then stored in resealable freezer bags. Bake frozen poppers for about 20 minutes.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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