Oven Baked Jalapeño Poppers
Delicious oven Baked Jalapeño Poppers are stuffed with a creamy cheese mix, crispy panko breadcrumbs, bacon and chives.
Servings: 4
Equipment
- rimmed cooking sheet
- parchment paper
Ingredients
- 8-10 Jalapeños
- 8 oz goats chèvre or cream cheese (see notes)
- ⅓ cup sour cream
- ¼ tsp course salt
- ¼ tsp black pepper
- 1 tsp onion powder
- 2 tsp garlic powder
- ¼ cup panko bread crumbs optional!
- ⅓ cup green onions, chopped Keep some to the side for garnish!
- 4 tbsp buffalo sauce optional!
- ⅓ cup cooked bacon (6 pieces) optional!
Instructions
- Set oven to 375º Cut the jalapeños in half vertically and scoop out the seeds/white flesh and discard. Wash your hands after!
- In a small bowl mix sour cream, half of the green onion, seasonings, goat cheese (or cream cheese), together well.
- Line a baking sheet with parchment paper. Gently scoop and fill each jalapeño with the goat cheese mix and dip in panko or sprinkle the panko breadcrumbs over the top.
- Bake for 15-20 minutes or until panko and jalapeños are slightly browned and softened. Sprinkle leftover onions, crumbled bacon if using, and sauce over before serving and enjoy!
Notes
- Be sure to wash your hands after handling the raw jalapeño!
- Use what you love. If you don't like goat cheese, no problem! Just sub cream cheese :)
- Make it Low Carb! skip the panko bread crumbs for a low carb treat.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 5 Jalapeño poppers | Calories: 264kcal | Carbohydrates: 7g | Protein: 15g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 1509mg | Potassium: 198mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1302IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg