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.
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What you need to make Jalapeño Poppers :
Equipment:
- Cookie sheet
Time:
- 30 minutes
Produce:
- 12 Jalapeno's
Dairy:
- 8oz cream cheese
- ½ cup shredded cheddar cheese
- ½ cup grated parmesan cheese
- ¼ cup crumbled blue cheese
- ½ cup panko bread crumbs
Pantry:
- 1 tablespoon anchovy paste
- 1 teaspoon red pepper flakes
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.
If you've tried this Jalapeño Poppers recipe or any other recipe on Balancing Bowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I'm up to.
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
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.12 Jalapeno's
- 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.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 teaspoon red pepper flakes, 1 tablespoon 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
Nutrition
nora says
so tasty!