Jalapeño Poppers

Poppers are one of my favorite appetizers. I'm not a huge fan of super spicy food, so these little gems can be made mild or spicy, depending on your preference. They also reheat well so they can be made ahead or you can make a bunch at once for leftovers.

Jalapeño Poppers

15 or so fresh Jalapeño Peppers, sliced in half and all seeds removed. Rinse them out if you want to remove more of the spice.

1 pkg (8 oz) Cream Cheese, softened
1 cup Cheddar Cheese, shredded
1 cup Mozarella Cheese, shredded

2 Eggs
3 Tbsp Milk


1-2 cups Panko Bread Crumbs
1 tsp Paprika
1 1 tsp Salt
1/2 tsp Oregano

1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Black Pepper
Dash Cayenne if you like

Preheat oven to 350*. Line a baking sheet with parchment paper.

Mix cream cheese with shredded cheeses in a bowl. Mix eggs and milk in another bowl. Mix bread crumbs with seasoning in a third bowl.

Assembly Line:

Spread cheese mixture onto jalapeño halves - the amount depends on the size of the pepper. You can mound it up a little bit but you don't want too much or it will just melt and spill all over when it bakes.

Dip each stuffed pepper in the egg mixture, roll in bread crumbs, and then set it cheese side up on the prepared baking pan. Continue until all peppers are ready. Bake for about 20 minutes or until golden brown and bubbly.