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
Ingredients
- 6 large Jalapeños
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
Instructions
- 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!