Ingredients
6jalapeño peppers (halved lengthwise, seeds and membranes removed)
2 ouncescream cheese, softened
2 ouncessharp cheddar cheese, freshly shredded
0.25 cuppanko bread crumbs
Cooking spray as needed
Instructions
Preheat your oven to 400 degrees F (200 degrees C).
Lightly coat a large baking sheet with cooking spray.
In a small bowl, combine the cream cheese and shredded cheddar until well mixed.
Fill each jalapeño half with an equal portion of the cheese mixture.
Top each stuffed jalapeño with a generous sprinkle of panko bread crumbs.
Arrange the peppers in a single layer on the prepared baking sheet.
Bake for 20 minutes, or until the peppers are tender and the cheese is bubbly and lightly browned.
Notes
Always wear food-safe gloves when handling fresh jalapeños to prevent skin and eye irritation from the chili oils. Using block cheese rather than pre-shredded varieties ensures a much smoother and better-melting filling. You can substitute panko with gluten-free bread crumbs if necessary.
- Prep Time:15
- Cook Time:20
- Category:Easy Breakfast Recipes
- Method:Baking
- Cuisine:American
- Diet:Vegetarian