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Jalapeno Poppers
Jalapeno Peppers stuffed with a creamy filling, topped with cheese, and baked to melted perfection!
Course Appetizer
Cuisine American
Author Nandini
- 4 Jalapeno peppers
- 2 tbsps Shredded Cheese (Mexican blend/Cheddar/Monterey jack or Mozzarella)for the topping
Ingredients for the filling
- 2 oz Cream cheese (approx 4 tablespoons)
- 2 Scallions or Spring Onions
- Salt and Pepper to taste
- Bacon bits or ham
- Grilled mushrooms chopped up (Vegetarian option)
- ¼ cup Shredded Cheese (Mexican blend/Cheddar/Monterey jack or mozzarella)
Wash and dry your Jalapeno Peppers. Cut off the stem, then cut the Jalapeno in half lengthwise.
Remove the seeds and scoop out the insides.
To make the filling:
First chop up the scallions, both white and green parts.
Chop up the bacon, ham, or mushrooms into little pieces.
Put the cream cheese into a bowl, add the chopped scallions and bacon or ham or mushrooms. Add the cheese, salt, and pepper to taste.
Mix everything well and your filling is ready.
To stuff and bake the Jalapeno Peppers:
Stuff the filling into the Jalapeno halves.
Sprinkle with grated cheese and drizzle with olive oil.
Bake in a toaster oven at 400°F for about 10 minutes.
Once the cheese has melted and the tops are slightly brown, take them out of the oven.
Serve hot and enjoy!