Raise your next party up a notch by serving these easy-to-make baked jalapeño poppers. The cheddary cream cheese filling is the perfect complement to the zesty hot peppers.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
12 large jalapeño peppers
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 cup Heinz Tomato Ketchup
1/2 cup Cracker Barrel Shredded Old Cheddar Cheese
1 cup fresh bread crumbs
2 Tbsp. butter, melted
1 clove garlic, minced
1/2 tsp. paprika
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How do I make it ?
Heat oven to 400ºF.
Cut peppers lengthwise in half; remove and discard seeds. Mix cream cheese, ketchup and cheddar until blended; spoon into peppers, mounding as necessary to fit.
Combine remaining ingredients; sprinkle over peppers. Place, filled sides up, on baking sheet sprayed with cooking spray.
Bake 18 min. or until heated through.
Kraft Kitchen Tips!
How to Easily Fill the Pepper Halves
Prepare cream cheese mixture as directed; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese mixture into pepper halves. Continue as directed.
Keeping it Safe
Avoid rubbing your eyes after working with jalapeño peppers. Also, wear disposable rubber gloves when chopping the peppers to protect your hands.
Calories From Fat
% Daily Value
Total fat 7 g
Saturated fat 4 g
Cholesterol 20 mg
Sodium 240 mg
Total carbohydrate 11 g
Dietary fibre 1 g
Sugars 4 g
Protein 3 g
12 servings, 2 stuffed pepper halves each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.