Baked Jalapeno Poppers
- 8 ounces cream cheese, softened
- 1 cup grated sharp Cheddar cheese
- 1 cup grated mozzarella cheese
- 2 cloves garlic, minced
- 2 scallions (light green parts only), sliced
- 1 teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 1 cup bread crumbs
- 3 tablespoons melted butter
- 12 jalapeño peppers, halved lengthwise to remove seeds and membranes
- ½ cup plain Greek-style yogurt
- ½ lime, juiced
- salt and ground black pepper to taste
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix cream cheese, Cheddar cheese, mozzarella cheese, garlic, scallions, cayenne, and cumin together in a large bowl; season with salt and pepper.
- Mix breadcrumbs and melted butter together in a separate bowl.
- Stuff each jalapeño half with cheese mixture and place onto the prepared baking sheet; top with breadcrumb mixture.
- Bake in preheated oven until breadcrumbs are golden, about 30 minutes.
- Stir yogurt and lime juice together in small bowl until smooth; season with salt and pepper and serve with stuffed peppers.
Want to crank up the heat? The white membranes inside chile peppers and the seeds carry most of the spice. Leave some in to get more intensity from your chiles.
What others are saying
Alex Cabral says:
I've been on a cream cheese kick lately, and am obsessed with this recipe. I kinda went overboard so I also added feta cheese too. Such a cheese addict! I can't wait to make these again.
McKenzie C says:
I used a Cajun spice seasoning instead of cayenne and it was really delicious. The texture of these poppers are great, even though it's baked. I used sour cream instead of the yogurt for dipping, it paired well with it.
Jessica Scott says:
These jalapeño poppers were so good! They weren't as greasy as the ones you'll find at a fast food joint or restaurant. If you love jalapeños and cheese, you will LOVE this recipe. The yogurt dip was unique, and actually helped my taste buds tolerate the heat of the peppers. Definitely going to make this at our next game day party!
ThisDude LovesFood says:
What a great simple appetizer to make! I could eat this all day. I will definitely keep the seeds in next time to make it extra hot. Can't wait to make this again.
Caro Hodgin says:
I actually like this better than fried jalapeno poppers, because the pepper keeps some crunch which is really nice and tasty. Not too spicy at all. Yum!