Jalapeño Poppers
Protein packed Jalapeño Poppers made with mix of cottage cheese, cream cheese and cheddar cheese along with fresh scallions and crunchy toppings.
Servings: 12 popper halves
Creamy Cheese Mix
- ½ cup Cottage Cheese
- ¼ cup Jalapeño flavored or Plain Cream Cheese
- ¼ cup Shredded Sharp Cheddar Cheese
- ¼ cup Finely Chopped Scallions
- ¼ tsp Garlic Powder
- ¼ tsp Freshly Cracked Black Pepper
Topping
- ⅓ cup Seasoned Panko
- 2 tbsp Salted Melted Butter
- 3 tbsp Shredded Sharp Cheddar Cheese
Garnish
- 2 tbsp Finely Chopped Scallions
- 3 tbsp Sriracha
Cut jalapeños in halves length wise. Remove seeds and veins using spoon or knife. I recommend wearing gloves during this step!
Mix everything listed under "Creamy Cheese Mix".
Pre-heat oven on 410°F.
Stuff each jalapeño half with "Creamy Cheese Mix".
Mix panko and melted butter. Dust each stuffed jalapeño half with buttery panko.
Place each jalapeño half on baking tray, stuffed part facing up. Top it with a little shredded sharp cheddar cheese. Bake it for 17 minutes, or until the top is crispy with bubbly cheese. Then broil it on 500°F for 2-3 minutes.
Once baked, take it out of the oven and let it sit for about 10 minutes.
Drizzle some sriracha sauce, it is totally optional. Sptinkle some chopped scallions and enjoy!