Baked Jalapeno Popper Recipe
Spice up your appetizer game with these Oven-Baked Jalapeño Poppers! Creamy cheese, a hint of heat, and a crispy topping – all without the deep fryer.
Servings: 24 poppers
Calories: 78kcal
Ingredients
- 1 pound jalapeños about 12-14
- 8 ounces cream cheese softened
- 2 Tablespoons Sriracha Sauce
- 2 Tablespoons milk
- 2 cup shredded cheddar cheese
- 1/3 cup grated parmesan
Instructions
- preheat oven to 350˚
- wash jalapenos
- split in half, use a spoon to scoop out the seeds and pith
- set on baking sheet
- mix the cream cheese with the sriracha, milk, and cheddar cheese
- divide the filling evenly between the cleaned peppers
- put the parmesan on a saucer
- press each popper cheese side down on the parmesan cheese
- bake in a 350˚ for about 15 minutes or until the peppers are fork-tender and the cheeses are melted
Notes
•Use gloves if your hands are sensitive to hot peppers
• If you overstuff the peppers they will will leak and get messy-don't overfill them! Save the extra filling and use it with crackers!
Nutrition
Calories: 78kcal | Carbohydrates: 1g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 145mg | Potassium: 26mg | Fiber: 0.003g | Sugar: 0.5g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 0.04mg