Who doesn’t love the pop, crunch & creaminess of a filled jalapeño? I sure do. These ones turn out deliciously perfect every time and since they are sliced in half, you won’t have the fillings dripping down your face in front of Aunt Sally at the next holiday gathering. AND, what’s even better is, they are BAKED, not fried!

Recipe accredited to: The Culinary Nest

MAKES

24 jalapeño bites

Prep Time: 15 minutes

Total Time:

INGREDIENTS

poppers:

12 jalapeños, cut in half

1 tablespoon jalapeño cream cheese (recipe below)

1/2 cup panko bread crumbs

1/4 cup parmesan

2 tablespoons extra virgin olive oil

jalapeño cream cheese

1/2 cup cream cheese, softened

1 tablespoon jalapeño, minced

1 clove garlic, minced

2 teaspoons lime zest, grated

1 teaspoon lime juice, fresh squeezed

1 teaspoon honey

1/2 teaspoon chipotle powder

METHOD

• Make the jalapeño cream cheese: in a food processor, combine softened cream cheese, minced jalapeño, garlic, lime zest, lime juice, honey, and chipotle powder. Process until smooth. Can be stored in the refrigerator for up to 4 days.

• Arrange oven rack approximately 4 inches from the broiler and preheat the broiler. Line a rimmed baking sheet with parchment paper.

• Using a paring knife, cut each jalapeño in half lengthwise. Scoop out and discard the seeds. (Tip: wear disposable gloves while working with chiles and avoid touching your eyes!)

• Place the seeded jalapeños cut side down on the baking sheet and broil for 3-5 minutes, or until just softened; set aside to cool. Lower the oven temperature to 400˚F.

• In a small bowl combine the panko, parmesan, and EVOO.

• Fill each jalapeño half with the jalapeño cream cheese and then top each half with the panko mixture. (These can be made one day ahead and baked at the time of serving.)

• Arrange the jalapeño halves in a single layer on the baking sheet and bake for 15-20 minutes, or until the panko is golden brown. Serve warm.