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.
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
If you let the cream cheese come to room temperature its a little easier to mix up.
Nutrition
Calories: 65kcalCarbohydrates: 2gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 258mgPotassium: 44mgFiber: 0.3gSugar: 1gVitamin A: 332IUVitamin C: 1mgCalcium: 57mgIron: 0.3mg
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