American · Dinner
Jalapeno Poppers
Halved fresh jalapenos are seeded and stuffed with seasoned ground pork combined with cream cheese and cheddar, coated in panko breadcrumbs, then baked until golden. Smoked paprika and chili powder season the filling. Served hot as a bar-style appetizer.
$4
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
232Calories
20.2gProtein
13gFat
11.4gCarbs
1.8gSugar
2.8gFiber
834mgSodium
64mgChol
5.5gSat Fat
285mgPotassium
245mgCalcium
1.8mgIron
0.5mcgVitamin B12
28mgVitamin C
Goes well with
Mexican lime and salt soda
local
Ice-cold American lager
international
low-carb
gluten-free-adaptable
high-fiber
low-cholesterol
sweet-heat
all-time-classics
Instructions
1
Prep
Halve and seed the jalapenos on a board, grate the cheddar, mince the garlic, then heat the oven to 400F and line a tray.
2
Saute
Brown the ground pork with minced garlic in a skillet over medium-high heat for 8 minutes until no pink remains and fat renders clear.
3
Bloom
Stir smoked paprika, chili powder, and salt into the pork over medium heat for 1 minute until spices darken and smell toasted, then fold in cream cheese and cheddar.
4
Stuff
Spoon the pork mixture into the jalapeno halves, mound above each rim, mix panko with olive oil, then press onto each half.
5
Bake
Bake at 400F for 18 minutes until the panko topping is golden and peppers soften at the edges.
6
Rest
Cool for 2 minutes.
7
Plate
Serve the poppers hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground pork
- 2424 medium jalapenos, halved and seeded
- 2.8 oz80g cream cheese, softened
- 2.8 oz80g cheddar cheese
- 6 tbsp36g panko breadcrumbs
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp chili powder
- 2 clove2 clove garlic
- 6 tsp30ml olive oil
- 1/2 tsp1/2 tsp salt
