Jalapeño Poppers

Jalapeño poppers are a delicious appetizer for any gathering, that is if I don’t eat them all before we leave the house. This recipe is a creation from my parent's kitchen and the secret ingredient is anchovy paste. You don’t really taste the anchovy itself but it gives the dish a salty depth that compliments the cheese beautifully.

What you need to make Jalapeño Poppers :

Preheat the oven to 400°. Slice the jalapeños down the middle creating two long pieces of pepper. Using a spoon, scoop out the seeds and the white membrane on the interior of the pepper. Be careful not to rub your eyes after handling the peppers!

In a small bowl combine the cream cheese, cheddar cheese, Parmesan cheese, crumbled blue cheese, Panko breadcrumbs, red pepper flakes, and anchovy paste. Once fully combined, scoop the filling into each halved Jalapeño.

Placed stuffed jalapeños on a cookie sheet and cook for 20 minutes or until the tops are slightly golden. Let them cool off a little bit before serving.

Mary just had to "help" make the Jalapeno Poppers.

Looking for more appetizers for big game days: 

• Taco Bites
• Bean dips with tortilla chips
• Mushroom Tart 
• Jalapeno poppers
• And all the hummus: spicy, dill pickle, cilantro jalapeno, harissa, black bean, 

Recipe

Jalapeño Poppers

Jalapeño poppers are a delicious appetizer for any gathering, that is if I don’t eat them all before we leave the house. This recipe is a creation from my parent's kitchen and the secret ingredient is the anchovy paste. You don’t really taste the anchovy itself but it gives the dish a salty depth that compliments the cheese beautifully.

5 from 1 vote

Print Recipe Pin Recipe

Equipment

• cookie sheet

Ingredients

  

• 12 Jalapeno’s
• 8 oz cream cheese
• ½ cup shredded cheddar cheese
• ½ cup grated parmesan cheese
• ¼ cup crumbled blue cheese
• ½ cup panko bread crumbs
• 1 tablespoon anchovy paste
• 1 teaspoon red pepper flakes

Instructions

 

• Preheat the oven to 400°.
• Slice the jalapeños down the middle creating two long pieces of pepper.
• Using a spoon, scoop out the seeds and the white membrane on the interior of the pepper.
• In a small bowl combine the cream cheese, cheddar cheese, Parmesan cheese, crumbled blue cheese, Panko breadcrumbs, red pepper flakes, and anchovy paste.
• Once fully combined, scoop the filling into each halved Jalapeño.
• Placed stuffed jalapeños on a cookie sheet and cook for 20 minutes or until the tops are slightly golden.
• Let them cool off a little bit before serving.

Notes

If you let the cream cheese come to room temperature its a little easier to mix up.