Three-Cheese Jalapeno Poppers

Filled with three kinds of cheeses and extra crispy Panko, these may be the fastest-selling appetizers at your next football party!

Three-Cheese Jalapeno Poppers - These may be the fastest-selling appetizers at your next football party!

Ever since I could remember, I didn’t really like jalapeño poppers. I don’t even know why. I actually love jalapeños but for some reason, the minute someone said “jalapeño poppers”, I was completely turned off.

I do make different variations of jalapeño poppers from time to time for Jason though. He’s a bit of jalapeño popper fiend so every time I tell him I’m going to make it for him, he’s face will just light up.

But oddly enough, these jalapeño poppers actually came together when Jason wasn’t home. See, I had to come up with a game day type appetizer and the first thing that popped into my head was jalapeño poppers. They’re the perfect finger-foods with just enough of a spicy kick. So with that in mind, I decided to bring together 3 types of cheeses and stuff them in a jalapeño, baking them to cheesy goodness perfection and topping them off with toasted Panko bread crumbs for that extra crunch.

I can’t even stand jalapeño poppers but I actually devoured these in an instant! Now maybe next time I can wrap these bad boys in bacon…

Three-Cheese Jalapeno Poppers

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Yield 6 servings

Three-Cheese Jalapeno Poppers

Filled with three kinds of cheeses and extra crispy Panko, these may be the fastest-selling appetizers at your next football party!

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup Panko*
  • 4 ounces cream cheese, softened
  • 1/4 cup white cheddar cheese
  • 1/4 cup sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 6 jalapeños, halved lengthwise, seeds and membranes removed

Instructions

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
  • Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes.
  • In a medium bowl, cream together cream cheese, white cheddar, sharp cheddar, garlic powder, onion powder, salt and pepper, to taste.
  • Spoon the filling into each jalapeño cavity. Place on prepared baking sheet, cavity side up, and bake until the filling is runny and golden, about 15-20 minutes.
  • Serve immediately, sprinkled with toasted Panko.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

http://damndelicious.net/2013/04/01/three-cheese-jalapeno-poppers/