Ingredients:

  • 12 large fresh jalapeño peppers
  • 1 tsp olive oil (for brushing)
  • 8 oz Neufchâtel cheese, softened
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp smoked paprika
  • 1/2 cup panko breadcrumbs
  • 1 tbsp parmesan cheese, grated
  • 1 tsp extra virgin olive oil
  • 1 pinch sea salt

Instructions:

  1. Preheat oven. Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Slice peppers. Cut each jalapeno in half lengthwise, keeping the stems intact if possible for a better handle.
  3. Clean interior. Use a small spoon to scrape out all seeds and white membranes until the inside is completely smooth.
  4. Oil skins. Lightly brush the outside of each pepper half with the olive oil.
  5. Cream filling. Combine the Neufchâtel, cheddar, garlic powder, onion powder, and smoked paprika in a medium bowl.
  6. Fill shells. Spoon the cheese mixture into each pepper half until the filling is level with the edges.
  7. Prepare topping. In a separate small bowl, toss the panko, parmesan, extra virgin olive oil, and sea salt.
  8. Apply crunch. Press the cheese side of each pepper firmly into the panko mixture until the surface is heavily coated.
  9. Arrange tray. Place the peppers on the baking sheet with the cheese side facing up.
  10. Bake poppers. Cook for 20 minutes until the topping is golden brown and the cheese is bubbling.