Vegetarian Jalapeno Poppers
These spicy vegetarian jalapeno poppers are a snap to pull together, and are loaded with irresistible flavors. You want to make them tonight!
Servings 8
Ingredients
- 8 large jalapenos, halved, seeded and deveined,
- 1 8 oz. brick full-fat cream cheese, room temperature,
- 1 cup shredded sharp cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup quartered cherry tomatoes
- 2 tablespoons finely chopped cilantro
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon hot smoked paprika
- 1/2 teaspoon kosher salt
- 1/2 cup panko breadcrumbs
- 1 tablespoon salted butter, melted
Instructions
- Preheat oven to 400 degrees.
- Fit a large, rimmed sheet pan with parchment.
- Place the cream cheese, cheddar, onion, tomatoes, cilantro, chili powder, cumin, hot paprika, paprika, salt, and pepper in a mini food processor, and process until smooth. (You can also mix it by hand in a large bowl, or in a standing mixer with a paddle attachment.)
- Divide mixture between halved jalapenos.
- Top with panko, and drizzle with melted butter.
- Bake for 20 minutes, or until hot and bubbly.
- Turn the broiler on and bake the poppers until the panko is golden brown, approximately 2 minutes.
- Serve hot, or at room temperature.
- To store: Keep in an airtight container in the refrigerator for up to 3 days. To reheat: bake in a 350 degree oven until hot, about 15minutes.