I made these cream cheese jalapeño poppers after a number of unsatisfactory attempts at making deep-fried poppers. I modified a recipe by Emeril and came up with this. It’s much easier than frying, and everyone in our family agrees they’re at least as good as (if not better than) any fried poppers they’ve had! We love hot peppers and always make this recipe with the ones we grow in our garden every year.
Ingredients
8 ounces cream cheese, softened
1 cup finely shredded Cheddar cheese
1 ½ tablespoons taco seasoning mix
12 medium jalapeno peppers, halved lengthwise and seeded
2 tablespoons fine bread crumbs, or to taste
Direction