Jalapeño Poppers
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Ingredients
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12 jalapeños, red Fresno, or small bell peppers
- 4 oz cream cheese, room temperature
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1 clove garlic, grated fine, or use a garlic press
- 1 ½ cups shredded cheddar cheese
- ¼ cup + 2 tbsp SaltSpring Kitchen Co. Candied Jalapeño Relish
- 1 cup panko-style breadcrumbs
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1 tbsp olive oil
Directions
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Slice the peppers in half lengthwise and remove seeds and membranes.
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Preheat the oven to 375°F and line a baking sheet with parchment paper.
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Whip the cream cheese until soft using hand beaters or a wooden spoon. Grate one clove of garlic into the cream cheese, add ¼ cup SaltSpring Kitchen Co. Candied Jalapeño Relish, and mix until fully combined.
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Stir 1 cup of shredded cheddar into the cream cheese mixture until evenly incorporated.
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Generously fill each pepper half with about 2 tbsp of the jalapeño cheese mixture.
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In a small bowl, mix together panko breadcrumbs, olive oil, 2 tbsp of Candied Jalapeño Relish, and ½ cup shredded cheddar to create a seasoned crumb topping. Press this mixture onto the filled peppers.
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Bake for 8 to 10 minutes, or until the topping is golden brown and the cheese is warm.
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Serve immediately.
Recipe Note
The cheese mixture can be prepared up to one week in advance and stored in the fridge in an airtight container. Any leftover filled peppers can also be refrigerated and baked the next day.
