Roasted jalapeño poppers make a flavorful appetizer for game day, parties, or a snack to share. This version fills large jalapeño “boats” with a creamy mixture of cream cheese, sharp white cheddar, Monterey Jack, onion, garlic, cilantro, and cumin, then finishes them with a crisp panko and Parmigiano-Reggiano coating.
To prep the peppers, trim off the top third lengthwise while keeping the stems attached. Scoop out the seeds and ribs to make boats, then finely chop some of the trimmed pepper tops to stir into the filling. Add as much chopped jalapeño as you like for extra heat, or reserve the rest for another recipe. Gloves can help when handling jalapeños, especially if your skin is sensitive.
Let the cream cheese soften before mixing so it combines easily with the grated onion, garlic, cheeses, cilantro, and cumin. A small demitasse spoon from Amazon can help scoop the seeds and ribs from the peppers.
Mound the cheese filling in each pepper boat, then add the panko-Parmesan coating. Bake at 400°F for about 18 to 20 minutes, until the breadcrumbs are evenly browned and the filling is bubbly. Let the poppers stand for 10 minutes before serving so the hot filling can settle.
These baked jalapeño poppers bring creamy, savory filling and a crunchy topping together in each bite. Serve them warm as a party appetizer or add them to a game-day spread with other cheesy, pepper-forward snacks.
Related Recipes:
Print
Roasted Jalapeno Poppers
- Total Time: :35
- Yield: 12 1x
Ingredients
- 12 large jalapeno peppers
- 1 8-ounce brick cream cheese, brought to room temp
- 3 tablespoons grated onion
- 2 large cloves garlic, grated or pasted
- Salt and pepper
- About 3/4 cup grated super sharp white cheddar
- About 3/4 cup shredded Monterey jack cheese
- About 2 tablespoons cilantro leaves, finely chopped
- 1 teaspoon ground cumin
- 1 cup panko breadcrumbs
- About 1/3 cup (a heavy handful) grated Parmigiano-Reggiano
Instructions
- Preheat oven to 400F.
- Trim the top third of the jalapenos lengthwise, leaving the stem intact. Reserve the tops. Using a demitasse spoon or other small tool, scoop out the seeds and the ribs from all the peppers, making 12 “boats.”
- Chop all of the trimmed pepper tops and reserve.
- In a mixing bowl, combine softened cream cheese, grated onion, garlic, salt, pepper, shredded cheeses, cilantro and cumin. Add in finely chopped jalapenos to your taste — I usually use about half of the total amount, reserving remaining jalapeno for other recipes.
- In a small dish, combine panko with Parmigiano-Reggiano.
- Fill your jalapeno boats mounding the filling up a bit.
- Roll the peppers in the panko.
- Arrange the poppers on a baking dish, spray lightly with cooking spray and bake until breadcrumbs are evenly brown and filling is bubbly, about 18-20 minutes.
- Let stand 10 minutes and serve.
- Prep Time: :15
- Cook Time: :20
- Category: Appetizer
- Method: Oven