Pescatarian Easy Jalapeño Poppers
Total time35 min
Prep time15 min
Cook time20 min
4.6(27)
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Learn more →Ingredients
6 servings
- 9 large jalapeños, halved lengthwise and seeded
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ cup panko breadcrumbs
- 1 tbsp olive oil
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until evenly mixed and smooth.
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