Jalapeño Poppers
jalapeño poppers
fresh jalapeño halves stuffed with flavorful, creamy cheese
serves 4.
INGREDIENTS
JALAPEÑO POPPERS
- JALAPEÑO PEPPERS: 6, halved & seeded
- OLIVE OIL: 2 tbsp, divided
- Spero Sunflower Cream Cheese: ½ cup, we recommend The Original :D
- GREEN ONION: 2 tbsp, chopped
- CILANTRO: 2 tbsp, chopped
- GARLIC POWDER: 1 tbsp
- PANKO BREAD CRUMBS: ¼ cup
- SPICES: salt & pepper, to taste
DIPPING SAUCE
- Spero Sunflower Cream Cheese: ⅓ cup, The Original :D
- LIME: 1, juiced
- CHIPOTLE POWDER: 1 tsp
- GARLIC POWDER: 1 tsp
- SPICES: salt & pepper, to taste
DO ITTT
JALAPEÑO POPPERS
- PREHEAT oven to 400ºF.
- DRIZZLE jalapeno halves with 1 tbsp olive oil on a sheet pan. Toss to coat, then arrange jalapeños in a single layer, cut-side up.
- COMBINE Spero Sunflower Cream Cheese, half of green onion, half of cilantro, garlic powder, and salt & pepper in a small mixing bowl.
- DIVIDE cream cheese mixture between jalapeño halves.
- COMBINE panko bread crumbs with remaining 1 tbsp olive oil in a small bowl. Stir to combine.
- TOP jalapeño halves with panko mixture.
- TRANSFER sheet pan to oven and roast 20-22 minutes, until golden.
DIPPING SAUCE
- COMBINE Spero Sunflower Cream Cheese with lime juice, 1 tbsp water, chipotle powder, garlic powder, and salt & pepper in a small bowl. Whisk until smooth and creamy.
- SPRINKLE jalapeño poppers with remaining green onion and cilantro.
- SERVE with creamy chipotle dipping sauce.