Baked Jalapeño Poppers
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 5 Jalapeños (large)
- 100 g Cream cheese
- 75 g Cheddar cheese (grated)
- 2 Shallots (small)
- 5 g Fresh coriander (cilantro) (finely chopped)
- 0.25 tsp Fine sea salt (fine)
- 0.25 tsp Garlic powder
- 0.25 tsp Onion powder
- 10 g Panko breadcrumbs
- 0.25 tsp Paprika
Method
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 100 g Cream cheese, 75 g Cheddar cheese, 2 Shallots, 5 g Fresh coriander (cilantro), 0.25 tsp Garlic powder, 0.25 tsp Onion powder and 0.25 tsp Sea salt into a bowl. Mix well to combine everything.
- Slice 5 Jalapeños lengthways and deseed. Stuff the cheese mixture into the chilli halves.
- In a small bowl combine 10 g Panko breadcrumbs and 0.25 tsp Paprika.
- Put the stuffed jalapeños onto a baking tray and sprinkle the breadcrumbs over them.
- Bake in the oven for 8-10 minutes.