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Half-Cut Jalapeño Poppers Recipe

Spice up your appetizers with these Half-Cut Jalapeño Poppers! This crowd-pleasing recipe combines the perfect balance of heat, creaminess, and crunch, making it a favorite for game nights, parties, or anytime snacking.

Equipment

  • Baking sheet
  • Mixing bowl
  • Small spoon or melon baller (for scooping seeds)
  • Parchment paper or aluminum foil

Ingredients

  • 10 fresh jalapeños halved lengthwise and seeds removed
  • 8 oz cream cheese softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter melted
  • Optional: 2 slices of cooked bacon finely chopped
  • Optional: Ranch or your favorite dipping sauce for serving

Instructions

  • Prepare the Jalapeños:
  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
  • Halve the jalapeños lengthwise and carefully remove the seeds and membranes using a small spoon or melon baller.
  • Make the Filling:
  • In a mixing bowl, combine cream cheese, cheddar cheese, mozzarella cheese, garlic powder, smoked paprika, salt, and pepper.
  • Mix until well blended. If using bacon, stir it into the filling.
  • Stuff the Jalapeños:
  • Spoon the cheese mixture into each jalapeño half, filling them generously.
  • Add the Topping:
  • In a small bowl, mix the panko breadcrumbs with the melted butter until evenly coated.
  • Sprinkle the breadcrumb mixture over the stuffed jalapeños for a crispy topping.
  • Bake:
  • Arrange the jalapeños on the prepared baking sheet, cut side up.
  • Bake for 15-20 minutes, or until the breadcrumbs are golden and the cheese is bubbling.
  • Serve:
  • Let the poppers cool slightly before serving.
  • Pair with ranch or your favorite dipping sauce for an extra kick of flavor.